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Ukogi no Horohoro ｜ Our Regional Cuisines

  • Iwate Prefecture

    Ukogi no Horohoro

Ukogi no Horohoro

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  • Ukogi no Horohoro

    Image Source : Agricultural Extension Technology Division, Department of Agriculture, Forestry and Fisheries, Iwate Prefecture

  • Main lore areas

    Central Region

  • Main ingredients used

    ‘Ukogi’ (aralia), Daikon radish pickled with miso, Walnuts

  • History/origin/related events

    ‘Ukogi’ is a deciduous shrub of araliaceae like ‘taranome’ (Japanese angelica tree) and ‘udo’ (Aralia cordata), and its height is around 2~7m. It has many small branches and 4~7mm (0.1~0.2 inch) of thin thorns. It grown wild in mountains and fields, but it has been used as fences and food from old times in Iwate Prefecture and Yamagata Prefecture. Young sprouts grown in spring are harvested and used as food. It’s quite long time ago when ‘ukogi’ came to Japan, and it is mentioned in ‘Honzou Wamyou’, the oldest book about Chinese and Japanese medical herb in Japan written in 918. It was used as a famine food. Actually, it is very nutritious, and has plenty of polyphenol, fiber, calcium, vitamin C, etc., and it was found that it works for anti-acidification, lowering blood sugar level, lowering cholesterol, improving gut health.
    ‘Ukogi no Horohoro’ is like a rice seasoning made from minced boiled ‘ukogi’ mixed with finely chopped daikon radish pickled with miso and crushed walnuts. The name ‘horohoro’ came from the description of falling this small and light food when samurai in Nambu Domain tried to eat it. ‘Ukogi’ is still planted along hedges or fields in Morioka area.

  • Opportunities and times of eating habits

    It is eaten in spring, season of ‘ukogi’, to make up for nutritious shortage during winter. It was used as a famine food at the time of poor harvest.

  • How to eat

    Boil ‘ukogi’, then squeeze to remove liquid and mince it. Chop daikon radish pickled with miso, and crush walnuts and mix them. Sometimes grilled miso is added in place of the miso-pickled daikon. When you add ‘ukogi’ more, it tastes plain, more miso-pickled daikon radish makes it preservative, and more walnuts makes richer taste. You can enjoy with rice, or with bread like a sandwich.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is mainly cooked as a home dish. Sometimes it is also served at restaurants during its season. ‘Ukogi’ is still planted along hedges or fields, and sold at supermarkets, farmer’s markets and vegetable stores during the season. Walnuts and miso-pickled daikon radish used in ‘Ukogi no Horohoro’ are also sold at stores.

RECIPE

Ingredients (Easy-to-make amount)

  • Ukogi 15g
  • Daikon radish pickled with miso 10g
  • Walnuts 20g
  • Salt As needed
  • Soy sauce As needed

How to cook

  • 1. Boil "ukogi" hard with salted boiled water. After that put "ukogi" into cold water to keep its color. Squeeze to remove liquid and finely chop it.

  • 2. Finely mince daikon radish pickled with miso. Crush walnuts. Add them to 1 and mix well. Add salt and soy sauce for flavor. (You can add white sesame seeds, carrots or minced chili pepper.)

provider : "Let's Eat Iwate’s Local Cuisine and Food Craftsmanship" (Machiko Nakamura)

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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