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Namagusa-kouko ｜ Our Regional Cuisines

  • Niigata Prefecture

    Namagusa-kouko

Namagusa-kouko

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  • Namagusa-kouko
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    Image source: Kakuda Community Center, Niigata City

  • Main lore areas

    Niigata City (Kakudahama district, Nishikan Ward)

  • Main ingredients used

    Daikon radish, Sardines, Salt

  • History/origin/related events

    The number of sardines, caught has been decreasing in recent years, but in the past, a large number of sardines were caught in April and May along the coast of the Sea of Japan. The gills and innards of the sardines were removed and marinated in a large amount of salt, to make "Shokkara-Iwashi“.
    "Shokkara-Iwashi" is a kind of Japanese anchovy, made from 90 sardines, and one sho (1.5kg) of Salt. This pickled daikon radish, which pickled with this "Shokkara-Iwashi" is called "Namagusa-Kouko." When the daikon radish is harvested in December, the "Shokkara-Iwashi" (pickled in spring) is boiled into a mush, then pickled with daikon radish, for about one month.
    This pickle is a local delicacy from the Kakudahama area of Niigata City, and is thought to have been born from the wisdom of daily life in order to preserve the local sardines well. While that is being made,"Touba-Zuke," which is napa cabbage and daikon radish pickled for two or three days is made at the same time. There was also a custom of using "Shokkara-Iwashi" and daikon radish to make a stew which was eaten around the fireplace in winter.

  • Opportunities and times of eating habits

    Made with sardines caught from local sea and daikon radish grown in the fields, namagusa-kouko was eaten as an everyday meal and every household ate it on New Year's Day.

  • How to eat

    Local people buy sardines alive and pickle them in salt in their household. The gills and guts are removed from the sardines and pickled in Salt, resulting in “Shokkara-Iwashi” sardines. It is then placed in a large pot and put on the fire. When the temperature reaches about 70℃, the sardines, lose their mushiness and become a smooth liquid. This liquid is used to pickle daikon radish. It is ready to eat after about a month, and is cut into thin slices and eaten as is.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    “Shokkara- Iwashi” is still made at home, although the number of households making it is decreasing. "Namagusa-kouko" is still produced in the Kakudahama area, but it is not sold, so it is a local flavor known to those in the know.

RECIPE

Ingredients (for 60 radishes)

  • Daikon radish 60
  • Salted Sardines 90
  • Salt one ”Sho” (approximately 1.5kg)

How to cook

  • 1. Place daikon radishes in a pickling tub and pour boiling salted water over them. Then discard the salted water after cool down.

  • 2. Put the salted sardines (that were pickled in the spring) in a pot with the pickling liquid altogether, bring to a boil, cook until the sardines break into pieces, and discard the floating oil.

  • 3. When the sardines have cooled down, pour them over the daikon radishes in the pickling tub and place a weight on top, just as you would for "Takuan - pickles." The ratio is two daikon radishes, to three salted sardines. The more sardines, the taste will be better.

  • 4. Around April and May, large quantities of sardines are caught along the coast of the Sea of Japan. The sardines are pickled in large quantities (90 sardines with salt).
    (It is said that 90 sardines require 1 sho of salt.)
    Also known as "Shio-kara-kouko.

provider : "Niigata Prefecture Shibata no Okazu: Local Foods and Dishes" (written by: Shibata City Council of Dietary Improvement Promotion Committee, published by Kaikosha)

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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