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Nita-kumoji ｜ Our Regional Cuisines

  • Gifu Prefecture

    Nita-kumoji

Nita-kumoji

Related images

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  • Nita-kumoji

    Image Source : Gifu no Kiwami

  • Main lore areas

    Hida Area

  • Main ingredients used

    Pickled Leafy Greens, such as Turnip Leaves

  • History/origin/related events

    "Kumoji" is a dish made by simmering pickled leafy greens that have been soaked in water to remove excess salt. This dish emerged from the desire to cherish and utilize pickled vegetables that have become sour in spring rather than discarding them. The term "kumoji" dates back to the Heian period, and it referred to pickled vegetables. In ancient times, pickled vegetables were known as "kukizuke," but with time, the "ku" from "kukizuke" was taken to form "ku moji," and as the dish involves simmering the "ku moji" characters, it came to be called "nita kumoji."

  • Opportunities and times of eating habits

    "Kumoji" is a local dish that involves simmering pickled leafy greens, such as those pickled in winter, and eating them in early spring. This regional cuisine originated from the wisdom of our ancestors who, during times of food scarcity, found a way to consume ingredients without wasting anything. By pickling vegetables, they could first enjoy them as pickles and later prepare "kumoji" by simmering, allowing for year-round consumption without being restricted by the seasons.

  • How to eat

    Rinse the salted turnip greens with water to remove excess salt. After the salt has been removed, cut them into approximately 3 cm (1 inch) pieces. Stir-fry them in oil and combine with seasonings. Simmer until most of the liquid evaporates. Finally, add sesame oil and white sesame seeds, and finish it on high heat.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    It can be enjoyed at some lodging facilities in the Hida region. Additionally, there are packaged and commercialized versions available, sold at local product retailers and souvenir shops. The JA Hida Women's Liaison Council is making efforts to pass down the tradition by publishing recipes on the internet.

RECIPE

Ingredients (10 servings)

  • Pickled Turnip (Salt Pickling) 10 turnips
  • Vegetable oil as needed
  • Sesame oil as needed
  • White sesame seeds as needed
  • [A] Soy sauce 180 cc
  • [A] Mirin(=sweet rice wine) 180 cc
  • [A] Sake 180 cc
  • [A] Dried small fish (niboshi) as needed
  • [A] Red chili pepper as needed

How to cook

  • 1. Take the salted turnip leaves out of the barrel, rinse them in water, and remove the salt.

  • 2. Soak the leaves in water. Change the water 2-3 times to remove excess salt.
    The degree of desalting varies depending on the soaking time.
    The key is to desalt moderately without completely removing the salt.

  • 3. Cut the leaves into about 3 cm (1 inch) pieces and stir-fry lightly with vegetable oil.

  • 4. In a pot, combine the stir-fried leaves (3), [Seasoning A], and water (enough to cover the leaves). Simmer over medium heat until the liquid evaporates.

  • 5. For finishing touches, add sesame oil and white sesame seeds, and finish over high heat.

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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