Ika no kakeae ｜ Our Regional Cuisines

Saga Prefecture

Ika no kakeae

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Image Source : Ryokan Akebono
Image Source : JA SAGA Midori District Ureshino Women's Club

Main lore areas

All over the prefecture
Main ingredients used

Squid, vegetables

History/origin/related events

Oroshi-namasu," "kakiage," or "nutaage," a dish made by dressing seafood with radish or wakame seaweed, is found all over Japan. In Saga Prefecture, it is called "kake-waage" or "kake-yaa," and is eaten throughout the year as one of the daily side dishes. On the other hand, it is an indispensable dish on festive occasions such as festivals or when many people gather for rice planting or harvesting, and it is one of the dishes served at festivals, as people usually have a poor diet. The seafood used depends on the household, the season, and the region. For example, sardines, mackerel, and horse mackerel are used in areas near the Ariake Sea and the Genkai Sea, while crucian carp is sometimes used in areas with many moats and creeks. Since the season when mackerel, which is particularly fatty, becomes available for landing is around the time of the autumn festival, mackerel was often used for the autumn festival. When using bluefish, it is often grated into three pieces or cut open by hand, lightly salted, washed in vinegar, and marinated in vinegar. Squid and whale are also used. Daikon radishes are often used for "kakewase" because they become sweeter during the frosty season, when the taste is more intense as you bite into them, making them even more delicious.
Opportunities and times of eating habits

Daikon is eaten throughout the year as an everyday food, and is often served at gatherings. It is also prepared as an event food for Shinto festivals, especially during the autumn festival season, when mackerel is at its best, so it is often served with vinegared mackerel.
How to eat

Fry white sesame seeds in a frying pan and carefully grind them in a mortar until sesame oil is released. Cut squid into strips after removing the guts and quickly blanching in boiling water. Cut radish and carrot into strips and season with salt. Add white miso paste, sugar and vinegar to the ground sesame seeds. Mix with squid, vegetables and other ingredients to complete the dish. Some people add yuzu (Japanese citron) pepper or ginger to the vinegared miso.
Efforts for Preservation and Succession

(Outline of the people who have passed it on, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
In addition to being commonly made at home, it can also be enjoyed at restaurants in the prefecture. It is also served in school lunches.

RECIPE

Ingredients (For 4 persons)

Squid 100g
Daikon radish 150g
Cucumber 100g
Carrot 20g
Salt for seasoning to taste
White sesame seeds (parched) 1tbsp.
Miso (soybean paste) 1tbsp.
sugar 1tbsp.
vinegar 1tbsp.

How to cook

1. Boil squid and cut into strips.
2. Cut radish, cucumber and carrot into 1cm strips and sprinkle with salt.
3. Grind sesame seeds well in a mortar, add miso paste, sugar and vinegar, in that order, and mix carefully.

provider : Sukoyakashokutaku Saga

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

Ika no kakeae ｜ Our Regional Cuisines

Saga Prefecture

Ika no kakeae

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (For 4 persons)

How to cook