Negi to satsumaimo no nuta (Green onions and Sweet potatoes are mixed with vinegar miso dressing) ｜ Our Regional Cuisines

Kochi Prefecture

Negi to satsumaimo no nuta (Green onions and Sweet potatoes are mixed with vinegar miso dressing)

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Main lore areas

Nankoku City, etc.
Main ingredients used

Green onions, sweet potatoes, miso, vinegar, sugar, etc.

History/origin/related events

Nankoku City, located in the central part of Kochi Prefecture, flourished as the political and cultural center of Tosa during the Nara and Heian periods when the capital was established. Sweet potatoes have been cultivated in Nankoku City since the Taisho era. What started as a local cultivation has now become a specialty product, and sweet potatoes harvested in Nankoku City are shipped throughout the year. At the Nankoku Service Area, imo-ten where sweet potatoes are coated with doughnut batter and deep-fried, has become a popular local dish.
Similarly, the history of green onion cultivation in the region is long, making it another specialty product alongside sweet potatoes. In Kochi Prefecture, there is a custom of consuming green onions often, and like young garlic with leaves, green onions are a representative local ingredient in Kochi.
Negi to Satsumaimo no Nuta is a dish where green onions and sweet potatoes are mixed with vinegar miso dressing. It is said to have originated as a variation of Ika no Sunomono, a dish of squid and green onions with vinegar miso dressing, using homegrown sweet potatoes instead of squid. This dish was developed through culinary research that involved utilizing self-produced items and local products by producers.
Opportunities and times of eating habits

In Kochi Prefecture, when we talk about green onions, we are referring to leafy green onions. Green onions and sweet potatoes are ingredients available throughout the year, making them commonly consumed in households on a daily basis.
How to eat

Peel and dice the sweet potatoes, then boil them. Cut the boiled green onions. Mix the sweet potatoes and green onions with a mixture of white miso, sugar, mirin(=sweet rice wine), vinegar, and other ingredients to make a vinegar miso dressing. In Kochi Prefecture, there is a traditional seasoning called nuta, which is made by mixing crushed young garlic with leaves with vinegar miso. While nuta is commonly prepared with various ingredients mixed with vinegar miso, the combination of green onions and squid, known as negi to ika no nuta, is typical. However, using sweet potatoes instead of squid results in negi to satsumaimo no nuta. The addition of sweet potatoes enhances the sweetness, providing a rich flavor. Adding ground mustard can be a good accent, making it a delicious dish to savor.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
It is still passed down as one of the local home cooking traditions. The Nankoku Area Farming and Fishing Village Women's Group has also developed this dish as a menu item for traditional cooking exchanges held at local agricultural high schools, and it is popular among students as well.

source : Agricultural Products Marketing Strategy Division of Kochi Industrial Promotion Center and Tosa Traditional Foods Study Group

RECIPE

Ingredients (4 servings)

Green onions 200g
Sweet potatoes 150g
White miso 60g
Sugar 1 1／2 tbsp.
Mirin(=sweet rice wine) 1 1／2 tbsp.
Vinegar 1 1／2 tbsp.
Japanese Mustard 1 1／2 tsp.

How to cook

1. Parboil the green onions, cool them, and cut them into approximately 3cm (1 inch) lengths. Squeeze out excess water.
2. Peel the sweet potatoes, cut them into large dice, and boil.
3. Mix the ingredients for the mustard vinegar miso dressing.
4. Just before serving, toss the green onions and sweet potatoes with the mustard vinegar miso dressing.

Recipe Arrangements

When cooling the green onions, spread them out without immersing them in water and let them cool.

provider : “Delicious Fudo Kochi: Eating is Learning” (Kochi Prefecture)

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

Negi to satsumaimo no nuta (Green onions and Sweet potatoes are mixed with vinegar miso dressing) ｜ Our Regional Cuisines

Kochi Prefecture