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Bokkake ｜ Our Regional Cuisines

kyodo_ryori

  • Fukui Prefecture

    Bokkake

Bokkake

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  • Bokkake
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    Image Source : Mami Sato, Jin-ai University

  • Main lore areas

    Reihoku Region, Sakai City, Katsuyama City, and others

  • Main ingredients used

    Atsuage(=thick deep-fried tofu), Gobou(=burdock root), Carrot, Konjac(=yam cake) noodles,Bonito flakes

  • History/origin/related events

    "Bokkake" is a local dish that has been enjoyed in Fukui Prefecture for over 100 years (since the early Taisho period). It involves pouring a hot soup, filled with ingredients such as root vegetables and Konjac noodles, over freshly cooked rice. There is a theory that the name "Bokkake" originated from the act of pouring (known as 'bokkakeru' in the local dialect) hot soup over freshly cooked rice. Another theory suggests that the exceptional deliciousness of the dish led hosts to 'bokkakeru'―chase after departing customers, persuading them to appreciate the taste. This regional specialty continues to be beloved in Fukui Prefecture. While "Bokkake" is widely enjoyed, the ingredients, preparation methods, and seasonings vary significantly by region, to the extent that it might not even appear as the same dish. In the northeastern city of Katsuyama in Fukui, for example, there is a variation where a soup containing red Kamaboko (=fish cake) and Japanese parsley is poured over rice, resembling a kind of ”Ochazuke (=rice with tea poured over)” with "Wasabi(= Japanese horseradish)" and Nori (dried seaweed) on the side. Both variations are known for being refreshing and are often enjoyed after consuming alcohol.

  • Opportunities and times of eating habits

    In some regions, this dish is served during celebratory occasions, such as festive events or the evening meals of the first three days of the New Year. There are also customs where it is presented to the bride at the end of a wedding ceremony. Additionally, in certain areas, it is served as a nighttime meal during the Buddhist event called "Hōonkō," which is associated with the Jodo Shinshu sect.

  • How to eat

    Atsuage(=thick deep-fried tofu), gobou(=burdock root) , carrots, konjac noodles, and other ingredients are simmered in dashi (= japanese soup stock) made with bonito flakes, and seasoned with soy sauce. This mixture is then poured over freshly cooked rice. Another distinctive feature is serving it on a flat plate (Soba(=buckwheat) plate) for consumption.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    Although it is not made at home as often as it used to be, it is available at restaurants and inns as a specialty, and some schools serve it as part of school lunches as a way to introduce children to local cuisine.

RECIPE

Ingredients (4 servings)

  • Atsuage(=thick deep-fried tofu) 1
  • Gobou(=burdock root) 2 Middle-sized
  • Carrot 1
  • Konjac(=yam cake) noodles A half of a bag
  • Bonito flakes 1 cup
  • Water About 7 cups
  • Soy sauce As needed

How to cook

  • 1. Shave gobou(=burdock root); cut the carrots into approximately 3 cm thin rectangles. After halving them in thickness, thinly slice atsuage(=thick deep-fried tofu) into small rectangles. Boil konjac noodles, cut them to about 5 cm, and loosen the strands.

  • 2. In water, add bonito flakes, and simmer the ingredients cut in step 1 for about 30 minutes.

  • 3. When the ingredients become tender and the flavors of the vegetables emerge, adjust the seasoning with soy sauce.

  • 4. Pour the prepared ingredients (from step 3) over the freshly cooked rice on a soba plate.

provider : "Rediscover! Fukui's Flavors"

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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