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Nija (Stir-fried Vegetables) ｜ Our Regional Cuisines

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  • Hiroshima Prefecture

    Nija (Stir-fried Vegetables)

Nija (Stir-fried Vegetables)

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  • Nija (Stir-fried Vegetables)
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    Fukuyama City Council of Dietary Improvement Promoters

  • Main lore areas

    Fukuyama City

  • Main ingredients used

    Daikon radish, Fried thin tofu, Nebuka-negi (Japanese leeks), Iriko (dried sardines), Soy sauce

  • History/origin/related events

    Stir-fried julienned daikon radish, fried thin tofu, nebuka-negi (Japanese leeks), and iriko (dried sardines) in soy sauce seasoning. Because it is cooked using only the water from the ingredients, the flavor is not lost and the dish is rich. Although the word boiled is in the name, it is similar to stir-fried food. It was loved by busy farmers as an everyday side dish that could be prepared quickly, deliciously, and in large quantities. In the northern part of Fukuyama City, it is called nija and in the southern part, nizai. Seasonal ingredients such as small shrimp, shellfish, bonito flakes, and Napa cabbage may be added. Also, the best leeks used in this dish are nebuka-negi (Japanese leeks) with a lot of white parts.

  • Opportunities and times of eating habits

    It was eaten as an everyday food that could be made quickly, tastily, and in large quantities when people were busy. Because it is easy to make, it is still made with a variety of ingredients.

  • How to eat

    Julienne daikon radish and tanzaku (rectangle) cut fried thin tofu into thin strips. Stir-fry them with chopped nebuka-negi (Japanese leeks) and headless iriko (dried sardines), seasoning with soy sauce. Add various ingredients such as small shrimp, shellfish, bonito flakes, Napa cabbage, carrots, chikuwa (tube-shaped fish cake), spinach, bok choy, komatsuna (Japanese mustard spinach), pork, and other ingredients of your choice in a flexible manner.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is commonly made at home, contributing to education about food culture and local cuisine. As part of education on food and local dishes, it has even found its way into the school lunch menus of local schools. Because it is easily prepared at home, it is not commonly sold in restaurants or local markets.

RECIPE

Ingredients (4 servings)

  • Daikon Radish 200g
  • Fried thin tofu 1／2
  • Nebuka-negi (Japanese leeks) 1
  • Iriko (dried sardines) 8
  • Oil As needed
  • Soy Sauce 2 tsp.

How to cook

  • 1. Julienne the daikon radish.

  • 2. Cut the fried thin tofu into 3cm strips.

  • 3. Cut the nebuka-negi (Japanese leeks) into thick slices.

  • 4. Remove the heads from the iriko (dried sardines), split them, and set aside.

  • 5. Sauté the grated daikon radish and iriko (dried sardines) in oil until moisture is released. Add fried thin tofu and soy sauce, then add nebuka-negi (Japanese leeks). Cook until the liquid is reduced.

provider : A Taste of Fukuyama: Local Cuisine (Fukuyama City Council of Dietary Improvement Promoters)

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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