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  7. Nishin to Takenoko no Nitsuke (Simmered Herring and Bamboo Shoots)

Nishin to Takenoko no Nitsuke (Simmered Herring and Bamboo Shoots) ｜ Our Regional Cuisines

  • Tochigi Prefecture

    Nishin to Takenoko no Nitsuke (Simmered Herring and Bamboo Shoots)

Nishin to Takenoko no Nitsuke (Simmered Herring and Bamboo Shoots)

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  • Nishin to Takenoko no Nitsuke (Simmered Herring and Bamboo Shoots)
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    Image source: "Furusato no Washoku: Traditional Japanese Cuisine of Utsunomiya" (Yuji Kashiwamura/Hisae Handa)

  • Main lore areas

    All of Tochigi prefecture

  • Main ingredients used

    “Migaki nishin” (=dried herring), Bamboo shoots

  • History/origin/related events

    “Nishin to takenoko no nitsuke” is a dish made with dried herring and bamboo shoots simmered in a sweet and savory sauce. Tochigi prefecture is located inland, and local people were not able to enjoy fresh fish until refrigerators were introduced. “Migaki nishin” is dried herring with the entrails and head of the fish removed. It was an important source of protein in the days that fresh fish were hard to come by because it could be preserved. Another name for “Nishin to takenoko no nitsuke” is “ta-ue nishin” (=rice planting herring) as simmered herring was served at the start of the rice planting season and after. The herring goes well with bamboo shoots and this dish is now enjoyed as an everyday dish as it tastes delicious with rice.

  • Opportunities and times of eating habits

    Traditionally, this dish was eaten during the rice planting season. Rice planting was considered a festival of the god of rice fields and was seen as the most important part of rice cultivation. “Nishin to takenoko no nitsuke” was offered to god and those who came to help with the rice planting.

  • How to eat

    Dried herring is soaked in water used to wash rice to remove its odor and make it soft. Remove the small bones of the herring. Cut the herring and bamboo shoots into smaller pieces. Cook the two ingredients with the seasonings in a pan. Place a lid over the pan and cook until the ingredients are soft. Add the leaves of “sansho” (=Japanese pepper) as desired to enhance the aroma.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    This dish is an everyday food eaten at home and served at local restaurants. The local people of Utsunomiya city are making efforts to preserve this dish and pass it onto younger generations through lectures and cooking classes.

RECIPE

Ingredients (4 servings)

  • “Migaki nishin” (=dried herring) 2 pieces
  • Boiled bamboo shoots 300g
  • Soy sauce 50ml
  • Mirin(=sweet rice wine) 2 tbsp.
  • Sugar 2 tbsp.
  • Water 1 cup

How to cook

  • 1. Soak the dried herring in water used to wash rice to remove its odor. (It is ideal to soak overnight to make the herring soft).

  • 2. Remove the small bones of the herring and cut the fish into smaller pieces. Cut the bamboo shoots into smaller pieces as well.

  • 3. Place the cut herring and bamboo shoots, 1 cup of water, and the seasonings in a pan.

  • 4. Put a lid on the pan and simmer on a medium heat. Shake the pan from time to time to mix the ingredients. The dish is ready to eat after simmering for about 10 minutes and the herring becomes soft.

provider : "Furusato no Washoku: Traditional Japanese Cuisine of Utsunomiya" (Yuji Kashiwamura/Hisae Handa)

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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