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Fukumen ｜ Our Regional Cuisines

  • Ehime Prefecture

    Fukumen

Fukumen

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  • Main lore areas

    Around Uwajima City

  • Main ingredients used

    White fish and konjac

  • History/origin/related events

    “Fukumen” is said to have been passed down as an event food for the Uwajima clan, and the main ingredient, konjac, is made from konjac potatoes, which were often harvested during the famine of the Edo period, and at the time, it began to be cultivated for food security. There are several origins of the name “fukumen.” In Uwajima, konjac is called “yamafuku,” and for this dish, it is cut into thin strips like noodles, so it is called “fukumen.” Also, there are theories that it got its name because the konjac is completely covered with minced meat, and also because “fukume” means to cut the ingredients into small pieces.
    It is said to have come to be served as a special occasion dish to represent the four seasons, with the pink minced meat placed on top of the konjac representing spring, the green onion representing summer, the orange tangerine representing autumn, and the white minced meat representing winter.

  • Opportunities and times of eating habits

    It is eaten as a banquet dish when people gather, such as for festivals and New Year's Day, and also as a special occasion dish such as for wedding receptions and longevity celebrations. It looks very vibrant as well and is an indispensable dish for any celebration. When there is a celebration in the area around Uwajima City, hachimori ryori is prepared in which delicacies are served in large bowls and shared among a large number of people, and fukumen is an essential dish in hachimori ryori.

  • How to eat

    Boil the white fish, wrap it in a dish towel, and squeeze it well. Remove the bones while loosening the fish, add the loosened fish flakes to a pot, and season with sugar and sake. At this time, if you want to add color, add food coloring. Cut the konjac noodles into bite-sized pieces, boil and drain the water, then roast in a pot. Add the stock and seasonings, simmer until the broth evaporates, and let it cool. Sprinkle the boneless minced meat over the konjac noodles and serve luxuriantly on a plate. Once its shape has been formed, garnish with green onions and tangerine peel.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    It is eaten at seasonal festivals and celebrations where people gather, as well as a dish at regular banquets, and is loved by men and women of all ages.

RECIPE

Ingredients (for 4 people)

  • White fish 200g
  • Food coloring just a little
  • Konjac noodles 300g
  • Green onion an appropriate quantity
  • Tangerine peel an appropriate quantity
  • [Seasoning A] Sugar 1 tbsp.
  • [Seasoning A] Sake 1 tbsp.
  • [Seasoning B] Dashi stock 50ml
  • [Seasoning B] Sugar 1 tbsp.
  • [Seasoning B] Salt 1／2 tsp.
  • [Seasoning B] Mirin 1 tbsp.
  • [Seasoning B] Light soy sauce 1 tsp.

How to cook

  • 1. Boil the white fish (e.g. lizardfish, sea bream, etc.), wrap it in a dish towel, squeeze it well, and remove the bones while loosening it up.

  • 2. Put the loosened fish flakes in a pot and season with seasoning A while roasting. (If you want to add color, add food coloring.)

  • 3. Cut the konjac into easy-to-eat lengths, boil, and drain. Roast it further in a pot, add seasoning B, simmer until the broth evaporates, and let it cool.

  • 4. Sprinkle the minced meat from 2 with the bones removed over the konjac noodles from 3.

  • 5. Arrange the konjac noodles from 4 on a plate luxuriantly and arrange the minced meat on top beautifully.

  • 6. Finish by garnishing with green onions and tangerine peel.

provider : Ehime Prefecture Rural Life Research Council

Recipes vary depending on the region and 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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