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  7. Choji-fu no Karashi-ae

Choji-fu no Karashi-ae ｜ Our Regional Cuisines

  • Shiga Prefecture

    Choji-fu no Karashi-ae

Choji-fu no Karashi-ae

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  • Main lore areas

    The whole prefecture

  • Main ingredients used

    Choji-fu (rectangular wheat gluten), cucumber, karashi sumiso (mustard vinegar miso)

  • History/origin/related events

    "Choji-fu no Karashi-ae" is a classic regional cuisine made with choji-fu, a type of wheat gluten from Shiga Prefecture. Choji-fu is a rectangular baked wheat gluten a little larger than the size of a matchbox. It is baked on all six sides so it can be used in various dishes such as hot pot and udon without falling apart in the broth, and it is a nutritious ingredient that is rich in plant-based protein. It is an essential ingredient in Buddhist cuisine, and is characterized by a chewy and smooth texture.
    There are many different theories about the origin of the name Choji-fu, with no single explanation. The name Choji-fu appears in the literature of the Yawata townspeople during the late Edo period in regard to souvenirs and offerings for congratulations or condolences. In general, the production of baked wheat gluten began to spread in various regions starting in the Meiji period, following the importation of refined wheat flour that began with the opening of the ports at the end of the Edo period."Choji-fu no Karashi-ae" is eaten throughout the prefecture, particularly in the Koto area, and is a standard dish served to guests, such as during family gatherings. Pre-made karashi-ae (mustard sauce) is commercially available, and the dish is easy to make, so it is eaten as a regular household dish in addition to serving guests. Cucumbers are mixed with the karashi sumiso (mustard vinegar miso) to achieve a pleasant and refreshing taste, and it stimulates the appetite on hot days. The uncut choji-fu is dressed with karashi-ae and served whole at Buddhist memorial services.

  • Opportunities and times of eating habits

    Cucumbers are eaten often during the summer when they are in season, but with advancements in greenhouse cultivation and breeding techniques, they can be harvested and sold all year round, making it possible to eat Choji-fu no Karashi-ae throughout the year.

  • How to eat

    Fully rehydrate the wheat gluten in lukewarm water, then squeeze and divide into three equal parts. Cut the cucumber into thin rounds, then sprinkle with salt to draw out the water. Rinse off the excess salt and squeeze firmly. Mix together seasonings such as mustard paste, white miso, sugar, and vinegar. Dress the wheat gluten and cucumber with the karashi sumiso (mustard vinegar miso) so that the flavor is fully permeated.

  • Efforts for Preservation and Succession

    Choji-fu and cucumber are readily available, so this dish is still made at home today and passed down from parents to children.

RECIPE

Ingredients (4 servings)

  • Choji-fu 4 pieces
  • Cucumbers 2
  • Salt 1／2 tsp.
  • [Karashi sumiso] White miso 15g
  • [Karashi sumiso] Miso 10g
  • [Karashi sumiso] Ground sesame seeds 1 tbsp.
  • [Karashi sumiso] Sugar 20g
  • [Karashi sumiso] Mustard paste 1／2 tsp.
  • [Karashi sumiso] Vinegar 30ml

How to cook

  • 1. Fully rehydrate the choji-fu in lukewarm water for about 10 minutes, then squeeze and cut into three equal pieces.

  • 2. Cut the cucumber into thin rounds and sprinkle with salt. Then, rinse off the excess salt and squeeze firmly.

  • 3. Mix the mustard paste, white miso, miso, sesame seeds, sugar, and vinegar.

  • 4. Combine the karashi sumiso with the wheat gluten and cucumber and let it sit for awhile to allow the seasoning to permeate the wheat gluten.

Recipe Arrangements

provider : Shiga Dietary Culture Study Group

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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