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Karanamasu ｜ Our Regional Cuisines

  • Chiba Prefecture

    Karanamasu

Karanamasu

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  • Main lore areas

    Uchibo Area (also produced along the coast of Boshu)

  • Main ingredients used

    Sardines, okara (bean curd), Japanese leek, carrots, cucumbers, fried thin tofu, peanut powder, yuzu, etc.

  • History/origin/related events

    "Karanamasu" is a vinegared dish made from sardines and okara (bean curd). Karanamasu is eaten at festivals and other gatherings, as well as in everyday life. For festive occasions, it is made in the shape of a rabbit and served on a platter, while for festive occasions, it is served on a regular plate.
    In Sangen-cho, Tateyama City, Chiba Prefecture, a "Housogomori" is held every year on January 15, when everyone gathers in one house. Karanamasu" is still served as a standard dish at the Housogomori. "Houso" is an infectious disease caused by the smallpox virus, which is said to have been introduced to Japan in the 6th century. It became established in Japan during the Edo period and was repeatedly spread. The symptoms of smallpox were so bizarre that people began to believe that there was a "demon god in smallpox," and the custom of worshipping the pox god as the god of smallpox spread. The custom of holding a pemphigus festival to ward off the plague of pemphigus is also said to have developed.
    When "Karanamasu" is served at events, it is made in the shape of a bale on a large plate for one person at a time.

  • Opportunities and times of eating habits

    "Karanamasu" is eaten at festivals and other gatherings, as well as in everyday life. Although "Karanamasu" using sardines has been handed down as a local dish, many households do not use sardines in their daily meal of "Karanamasu".

  • How to eat

    Mix miso, vinegar, sugar and peanut powder. Cut fried thin tofu with hot water to remove oil into small pieces and cook with soy sauce and sugar in a sweet and spicy sauce. Wash salted sardines with vinegar and cut into small pieces. Cut carrots into strips and cucumbers into thin round slices, sprinkle with salt and let them soften. Cut Japanese leek into small pieces. Squeeze and drain the carrots and cucumber, then add all the ingredients to the seasoning mixture and dress. At this time, it is best to roast the okara in advance or heat it in a microwave oven before mixing it in. Finally, add the shredded yuzu peel and form into a bale shape.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Even today, it is often made at home and passed down from parent to child. In addition, you can purchase "Karanamasu" at roadside stations, and experience making "Karanamasu" and other local dishes of Chiba Prefecture at old private homes and other places.

RECIPE

Ingredients (4 serving)

  • Fried thin tofu 1
  • Soy sauce A little
  • Sugar 1 tsp.
  • Sardine (tuna) As needed
  • Cucumber 1／2
  • Carrot 25g
  • Japanese leek 1／2
  • Okara (bean curd) 250g
  • Peanut powder 25g
  • Yuzu peel As needed
  • [Seasoning A] Miso paste 40g
  • [Seasoning A] Vinegar 50cc
  • [Seasoning A] Sugar 100g

How to cook

  • 1. Mix peanut powder with seasoning A.

  • 2. Sprinkle fried tofu with hot water, cut into small pieces, and cook sweetly with soy sauce and sugar.

  • 3. Wash sardines with salt and vinegar and cut into small pieces.

  • 4. Cut cucumber into thin round slices and carrot into thin strips, sprinkle with salt and let them soften. Finely chop the Japanese leek.

  • 5. Squeeze and drain 4, then mix 2, 3 and okara with 1.
    If using store-bought okara, roast the okara or heat it in a microwave oven before mixing.

  • 6. Add the shredded yuzu peel, mix together, and form into a bale.

provider : "Chiba's side dishes" (Chiba Prefecture Dietary Improvement 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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