Ohan and Ohan Kayaku ｜ Our Regional Cuisines

Oita Prefecture

Ohan and Ohan Kayaku

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Image source: Non Profit Organization "BEPPU PROJECT"
Image source: Oita Prefecture

Main lore areas

Usuki City
Main ingredients used

Rice, Gardenia fruit, Tofu, Daikon radish, Lizardfish

History/origin/related events

Usuki city is located in the southeastern part of Oita prefecture, stretching long and narrow in an oval shape toward the Hoyo Strait. This is the city where the Usuki Clan ruled by Otomo Sorin was located. The Usuki Clan often suffered financial difficulties, which is why the food they ate and the clothes they wore were frugal. Lords at the time had servants make “ohan” and “ohan kayaku” instead of “sekihan” (=red bean rice) because azuki beans use to make “sekihan” were expensive. Otomo Sorin was a “daimyo” (=Japanese feudal lord) of the “Kirishitans” (=Japanese Catholic Christians) and headed up the Nanban trades, and some people say that “ohan” was influenced by Spanish paella.
The bright yellowed rice “ohan” is made by cooking rice with water that had gardenia fruit soaked in it. “Ohan” is served with “kayaku” (=rice toppings) made with simmered white fish such as lizardfish, vegetables, and tofu. “Ohan” is a symbolic samurai dish while “kayaku” is a dish conceived by merchants. During New Year’s Eve and the beginning of the new year, merchants were extremely busy. They did not have the time to cook nor the time to enjoy meals. This is why large amounts of “kayaku” were made in a large pot on New Year’s Eve and reheated and eaten during the first three days of the new year. The flavor soaks into the ingredients each time it is reheated, making it more delicious as time passes. It is a hot dish suitable for eating during the cold winter. As people made “ohan” less frequently, people would sometimes refer to “kayaku” as “ohan.”
Opportunities and times of eating habits

Traditionally, large amounts of “kayaku” were made on New Year’s Eve and reheated and eaten during the first three days of the new year. The taste becomes even better as it is reheated multiple times. “Ohan” and “kayaku” are beautiful in color and they are often served at celebrations.
How to eat

To make “ohan,” rice is cooked with water that has been stained yellow using gardenia fruit. The gardenia fruit should not be soaked for too long as the color of the water will start to turn from a bright yellow to a dull green. For the “kayaku,” white fish such as lizardfish is simmered with tofu, daikon radish, “gobou” (=burdock), and flavored with soy sauce and “mirin” (=sweet rice wine). In Usuki city, the “kayaku” is placed on top of the “ohan” instead of serving it as a side dish.
Efforts for Preservation and Succession

(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
This dish is served as part of the local school lunch menus and is advertised as one of the local dishes of Oita prefecture. There are traditional cooking classes being offered and sometimes the recipes are customized. With “ohan,” it can be customized into a risotto.

RECIPE

Ingredients (5 servings)

[Ohan] Rice 3 cups
[Ohan] Water 3.6 cups
[Ohan] Gardenia fruit 2 to 3
[Ohan Kayaku / Ohan Jiru] Tofu 1／2
[Ohan Kayaku / Ohan Jiru] Gobou(=Burdock root) 1 small
[Ohan Kayaku / Ohan Jiru] Daikon radish 1 small
[Ohan Kayaku / Ohan Jiru] Carrot 1
[Ohan Kayaku / Ohan Jiru] Japanese leeks 2
[Ohan Kayaku / Ohan Jiru] Lizardfish 1
[Ohan Kayaku / Ohan Jiru] Dashi(=Japanese soup stock) 2 cups
[Ohan Kayaku / Ohan Jiru] Vegetable oil 2 tbsp.
[Ohan Kayaku / Ohan Jiru] Dark soy sauce a little
[Ohan Kayaku / Ohan Jiru] Light soy sauce 1 tbsp.
[Ohan Kayaku / Ohan Jiru] Mirin(=sweet rice wine) 1／2 tbsp.
[Ohan Kayaku / Ohan Jiru] Sake 2 tbsp.

How to cook

1. [How to make ohan] Crush the gardenia fruit using a food processor.
2. [How to make ohan] Soak the crushed gardenia fruit in water and squeeze the color out of them.
3. [How to make ohan] Wash the rice and drain the water. Cook the rice with the water with the gardenia fruit in it.
4. [How to make ohan kayaku / ohan jiru] Shave the “gobou” (=burdock) and soak in water.
5. [How to make ohan kayaku / ohan jiru] Cut the carrot into long sticks.
6. [How to make ohan kayaku / ohan jiru] Cut the daikon radish into long sticks.
7. [How to make ohan kayaku / ohan jiru] Cut the Japanese leek diagonally.
8. [How to make ohan kayaku / ohan jiru] Heat some oil in a pan, crumble the drained tofu by hand, and stir-fry.
9. [How to make ohan kayaku / ohan jiru] Add minced lizardfish, “gobou” (=burdock), daikon radish, carrot, and Japanese leek in that order and stir-fry some more.
10. [How to make ohan kayaku / ohan jiru] Add the “dashi” (=Japanese soup stock) and simmer. Flavor with the seasonings.
11. [How to make ohan kayaku / ohan jiru] Just before turning off the heat, add some more Japanese leek (cut into 1cm pieces).

provider : "Oita's local cuisine that we want to preserve for the next generation"
Image source: Oita Prefecture

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

Ohan and Ohan Kayaku ｜ Our Regional Cuisines

Oita Prefecture

Ohan and Ohan Kayaku

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (5 servings)

How to cook