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  7. Tomburi no Nagaimo-Ae

Tomburi no Nagaimo-Ae ｜ Our Regional Cuisines

  • Akita Prefecture

    Tomburi no Nagaimo-Ae

Tomburi no Nagaimo-Ae

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  • Main lore areas

    All of Akita Prefecture

  • Main ingredients used

    Tomburi, Nagaimo-Yam

  • History/origin/related events

    Tomburi is the dried, peeled outer skin of the 1 to 2 mm green fruit of the Houki-Gi(Kochia tree of the Akazaceae family) and known as "caviar of the field" because of its fish roe-like texture. It is said that the name "Toh-buriko" became "Tomburi" because it resembles the roe of Toh-no-Buriko(Sandfish) which derived from “Toh” (Tang dynasty) has been eaten in Akita for centuries. In Odate City, the sole producer of Tomburi in Japan, it is said that the custom of eating Tomburi has existed since the Edo period (1603-1868), and this special technique has been passed down to the present day and distributed throughout Japan. It became widely known when it caught the eye of the then Empress during the National Sports Festival held in Akita Prefecture in 1961.
    "Tomburi", which is in season from October through spring, is dried, boiled, and then peeled. The process is very labor-intensive, involving multiple hand washing to remove the thin skin, and the removal of foreign substances. The technique has been carefully passed down in the Odate area to the present day. It has a light flavor without any peculiarities and is characterized by its bitey texture. It is a highly nutritious food with a good balance of vitamins and minerals.

  • Opportunities and times of eating habits

    Even when not in season, it is sold in vacuum-packed or bottled packages, and is eaten throughout the year as an everyday dish on the dinner table or as a snack with Sake.

  • How to eat

    "Julienne Nagaimo-Yam" is mixed with lightly rinsed "Tomburi" and served with soy sauce to taste. "Tomburi" is a familiar ingredient to Akita residents, and is also eaten in a wide variety of other ways, such as with tuna and cucumber, on rice or Tofu, or mixed into "Onigiri(=rice balls)".

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    It is sold in the fresh food section of supermarkets and in souvenir shops. In 2017, “Odate Tomburi” was registered under the Geographical Indications (GI) Protection System, which protects the name of products with characteristics linked to local history and traditions, and efforts are being made to ensure a stable production system and increase the number of producers by enhancing the necessary maintenance for processing and packaging. Vacuum-packed and bottled products are also commercially available.

RECIPE

Ingredients (Easy to make portions)

  • Tomburi 35g
  • Soy source As needed
  • Nagaimo-Yam(Peeled) 35g

How to cook

  • 1. Julienne Nagaimo-Yam.

  • 2. Arrange the Nagaimo-Yam in a bowl and garnish with Tomburi.

  • 3. Sprinkle Soy source as needed.

provider : JA Akita

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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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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