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Inarizushi ｜ Our Regional Cuisines

  • Aomori Prefecture

    Inarizushi

Inarizushi

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  • Inarizushi
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    Image Source : Shibata Gakuen University Junior College

  • Main lore areas

    Tsugaru Region

  • Main ingredients used

    Glutinous rice, Red pickled ginger, “Inari-age (fried tofu pouch seasoned with a sweet soy-based broth)”

  • History/origin/related events

    The Tsugaru Plain has a relatively mild climate for a snow country, and rice cultivation is said to have been practiced since the late “Jomon” period (about 3,000 years ago), which led to the development of rice culture. Successive lords of the Tsugaru domain also put a lot of effort into developing new rice fields, which resulted in a large amount of rice production. "Inarizushi" in general refers to a dish where vinegared rice or glutinous rice is stuffed inside sweet and savory fried tofu pouches. However, the "Inarizushi" in Aomori Prefecture, specifically in the Tsugaru region, is quite unique. The most distinctive feature is the pink color of the vinegared rice. This is because red pickled ginger is chopped and mixed into the rice, and sometimes red food coloring is added to make it even redder. The rice is 100% glutinous rice (sometimes mixed with Short-grain rice), and the seasoning is quite sweet due to the generous use of coarse sugar. It is also chewy and gives the impression of “O-hagi” (Sweet azuki bean rice cakes). The red color indicates good luck, and the sweetness indicates hospitality. It is thought that in the old days, when sugar was precious and expensive, the custom of using plenty of sugar to sweeten food for gatherings and festive occasions remains today.

  • Opportunities and times of eating habits

    This dish has been served at weddings, funerals, and other occasions since ancient times. It is also served in lunch boxes at local sports festivals, cherry blossom viewing parties, and "Kagura (Shinto music and dancing)" events. Sometimes rice is mixed with walnuts. Because it was easy to eat with one hand, it was useful for outdoor gatherings. For people in the Tsugaru region, "Inarizushi" is a red, sweet food.

  • How to eat

    In the old days, families would cook bagged fried tofu in soy sauce and sugar the day before and leave it overnight. On the next day, cook glutinous rice with plenty of water until it is loosely done. Add chopped red pickled ginger and a generous amount of sugar to season the rice, then stuff it into fried tofu pouches. For those from outside the region, the sweetness may be unexpected, but the sweet and savory fried tofu pouches with sweet vinegar rice, combined with red pickled ginger, create a surprisingly harmonious flavor.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    For people in the Tsugaru region, "Inarizushi" is still red and sweet, and can be found in the deli sections of supermarkets and at roadside stations. In addition to being passed down from parents to children at home, there is a group in the Tsugaru region that is active in passing down local cuisine.

RECIPE

Ingredients (10 potions)

  • Glutinous rice about 2 Gou (300g)
  • Water 400ml
  • Red pickled ginger 50g
  • “Inari-age (fried tofu pouch)” 5
  • [Seasoning A] Vinegar 2 tbsp.
  • [Seasoning A] Sugar 40g
  • [Seasoning B] Water 1cup
  • [Seasoning B] Sugar 30g
  • [Seasoning B] Soy sauce 1 1／2 tbsp.

How to cook

  • 1. Wash glutinous rice and soak overnight in water.

  • 2. Mix vinegar and sugar in Seasoning A and stir.

  • 3. Roughly chop red pickled ginger.

  • 4. To prepare "Inari-age," press it with chopsticks, cut it in half, shape it into a pouch, and then remove excess oil by pouring hot water over it.

  • 5. Put seasoning B and the "Inari-age" from step 4 into a pot and cook over medium heat. Cook until the liquid is gone, being careful not to burn it. Let it cool.

  • 6. Cook the glutinous rice to a slightly soft texture. Once it's cooked, add the prepared seasoning A (combined vinegar) and chopped red pickled ginger, mix well, cover, and let it steam for a while.

  • 7. Divide the mixture into 10 portions and stuff it firmly into the "Inari-age" from step 5, filling it up to the corners.

provider : Ms. Ikuko Kitayama from Shibata Gakuen University Junior College

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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