Nukamisodaki ｜ Our Regional Cuisines

Fukuoka Prefecture

Nukamisodaki

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Image Source : Nakamura Gakuen University, Faculty of Nutritional Sciences

Main lore areas

Kitakyushu City
Main ingredients used

Sardines (mackerel), nuka miso

History/origin/related events

In the old days, nukazuke was a preserved food of the Ogasawara clan, and it was handed down to an old family in Kokura, where it spread among the common people. In the old houses of Kokura, nukazuke pickles are made in lacquer or vermilion-lacquered tubs with the family name on them, and have been handed down from generation to generation, and are shared with daughters who marry into the family. Not a few families are proud of their "hundred-year old" pickles. In summer, housewives were required to mix the vegetables from the bottom of the vat in the morning, afternoon, and evening, and even once in winter. When simmering sardines, mackerel, and other bluefish, a handful of this well-seasoned part of the bed of rice bran is used to remove the fishy smell. Another name for this dish is "osasajinni," which is said to be the name for the nuka-miso that was used by the ladies of the palace at Kokura Castle in the old days. Because of its high nutritional value and preservation, it was also used during wars, and was named "jindani" by Lord Ogasawara, the feudal lord of the Ogura domain at that time. Since the mid-Edo period, sugar and sake have been added to the dish, leading to today's "nuka-miso takikaki" food culture. It is generally known as "nuka-miso-taki" or "nuka-miso-ni" (stewed in nuka miso).
Opportunities and times of eating habits

It is eaten throughout the year. It is eaten as a side dish and as a snack. It is also served as a New Year's dish and at funerals and other ceremonial occasions.
How to eat

First, sardines and mackerel are cut and boiled in a broth containing soy sauce, mirin, sugar, and other seasonings. When the fish is cooked to a certain degree, add the nuka-miso stock and cook over a slow fire. The fish will lose its distinctive smell and instead soak up the flavor of the nuka-bed. This flavor comes from the vegetable extracts that accumulate in the nuka-bed every time the fish is pickled, in addition to the flavors of sansho and chili peppers, the ingredients of the nuka-bed.
Efforts for Preservation and Succession

Nuka-miso is always sold at markets in Kokurakita-ku, Kitakyushu City. In addition, there are some izakayas (Japanese-style pubs), teishoku (set meal) restaurants, and coffee shops in the Kokura area that offer homemade "nuka-miso taki" as their signature menu item.

RECIPE

Ingredients (For 5 persons)

Sardine 10 sardines (800g)
sake 80ml
Soy sauce 80ml
Mirin (sweet cooking sake) 80ml
Sugar 30g
Water 300-400ml
ginger 40g
Nuka miso 100g
red pepper 1 stick
Ginger (potted ginger) 10g

How to cook

1. Remove the head from the sardine and remove the guts from the tube. Soak the sardines in lightly salted water to remove the smell. (about 30 minutes)
2. Combine the seasonings in a flat pot, place the sardines in the pot, and simmer gently.
3. When the liquid has reduced, add the nuka miso on top and simmer until it melts. Finally, top with the ginger.

provider : Nakamura Gakuen University, Faculty of Nutritional Sciences

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

Nukamisodaki ｜ Our Regional Cuisines

Fukuoka Prefecture

Nukamisodaki

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 5 persons)

How to cook