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  7. Wakame no shoyu-zuke (Marinated wakame seaweed with soy sauce)

Wakame no shoyu-zuke (Marinated wakame seaweed with soy sauce) ｜ Our Regional Cuisines

  • Yamaguchi Prefecture

    Wakame no shoyu-zuke (Marinated wakame seaweed with soy sauce)

Wakame no shoyu-zuke (Marinated wakame seaweed with soy sauce)

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  • Main lore areas

    Hagi City

  • Main ingredients used

    Wakame seaweed

  • History/origin/related events

    Wakame seaweed is cultivated through aquaculture in all prefectures in Japan that have oceans. Yamaguchi Prefecture ranks 11th in the country for its landed quantity, and it is particularly abundant in cities like Hagi and Nagato (according to the Ministry of Agriculture, Forestry and Fisheries, 2017 'Sea Fishery Production Statistics Survey'). Especially in Hagi City, wakame is harvested in early spring. Hagi Bay features underwater rocky reefs called "Se" and "Guri", where the flow of seawater is disrupted by collisions with the flat sandy seabed, lifting up nutrient-rich sand and mud. Plankton thrives in this nutrient-rich environment, thanks to sunlight, and seaweeds like wakame grow exceptionally well. Additionally, migratory fish such as horse mackerel gather in the vast sea, providing habitats for sea urchins and turban shells. Various seaweeds, including wakame, are not only utilized as processed goods, with nori being made into sheet form and wakame into dried wakame, but also incorporated into dishes like the famous "Wakame-musubi," where chopped wakame is sprinkled on rice balls. Wakame is commonly prepared as a side dish at home, and "Wakame no shoyu-zuke" is one such dish.It is served raw, after being soaked in soy sauce to remove the bitterness, and is also a valuable preserved food".

  • Opportunities and times of eating habits

    It is served on the daily dining table as a home-cooked dish.

  • How to eat

    Rinse fresh wakame thoroughly. For salted wakame, soak it well in water to remove excess salt. Rub an appropriate amount of soy sauce into the wakame to eliminate any bitterness. Enjoy it as a side dish with rice or as a savory accompaniment to sake.

  • 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.)
    It is commonly enjoyed as a home-cooked dish and is also offered in local restaurants within the prefecture.

RECIPE

Ingredients (4 servings)

  • Raw wakame seaweed 200g
  • Soy sauce 80ml
  • Mirin(=sweet rice wine) A little
  • Sake A little

How to cook

  • 1. Sprinkle 40ml of soy sauce over raw wakame and mix well.

  • 2. After a while, when the foam disappears, squeeze well, then repeat step 1 and squeeze again.

  • 3. Cut the wakame into pieces about 2cm in size, mix in mirin and sake if needed.

provider : Hagi Genki Shoku no Kai

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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