Haninniku-no-nuta (Vinaigrette Miso Leaf Garlic) ｜ Our Regional Cuisines

Kochi Prefecture

Haninniku-no-nuta (Vinaigrette Miso Leaf Garlic)

Related images

Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

DOWNLOAD
Image source: Tosa Traditional Food Study Group
Image source: Tosa Traditional Food Study Group

Main lore areas

All of Kochi prefecture
Main ingredients used

Leaf garlic, miso, sesame, vinegar, sugar

History/origin/related events

Nuta is a traditional seasoning from Kochi Prefecture, made by mixing miso and vinegar with garlic. It is commonly used to accompany raw fish or konjac(=yam cake).
The culture of consuming garlic leaves is said to have originated from the Korean Peninsula. In the late 16th century, after returning from the Korean Campaign, Chosokabe Motochika, a warlord in Tosa Province, introduced this tradition to the region.
In Kochi Prefecture, garlic leaves are widely used in various dishes, including sukiyaki, zosui (rice soup), stir-fries, and more. The preference for garlic leaves and green onions in Kochi is attributed to adapting to the region's hot and humid climate. On March 3rd, during the Girls Day (Hinamatsuri), it is a custom in Kochi to offer garlic leaves and red sprouting taro (a type of red-tinged taro) in front of the hina dolls.
Opportunities and times of eating habits

Nuta is consumed regularly and can be found in various settings, including households and restaurants. Garlic leaves are convenient to use, as they can be chopped and frozen for storage.
Garlic leaves are the young leaves harvested during the growth of garlic. They are in season around winter, and by spring, the nutrients shift towards the garlic bulbs.
How to eat

Finely chopped garlic leaves are crushed, mixed with miso, vinegar, and roasted sesame seeds. Adjust the taste with sugar to complete the dish. This mixture, known as nuta, is commonly drizzled over raw fish such as yellowtail, kumabiki (amberjack), dorome (young sardines), as well as tofu and konjac(=yam cake). In Kochi Prefecture, it is common to use nuta instead of soy sauce on sashimi, particularly on yellowtail.
The distinctive aroma of garlic and its mildly spicy kick are its prominent features. The refreshing texture pairs well with the richness of seafood. The vivid green color of nuta adds visual appeal to the dish, stimulating the appetite of those who see it.
In Akaoka Town, it is referred to as ao-nuta, and some locals add sake or salt as a secret ingredient. The type of fish used with nuta, such as dorome in Akaoka Town or kumabiki in Kochi City, showcases the regional uniqueness.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
In Nankoku City, the cultivation of garlic leaves has been active since ancient times. In recent years, it has been promoted as a new promising crop, with proposals for various recipes beyond traditional ways of consumption. Local food companies have also engaged in product development, adding their unique twists to offer processed garlic leaves as a year-round product, breaking the seasonal limitation only available in winter.

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

RECIPE

Ingredients (4 servings)

Leaf garlic (green part) 5-6
Toasted sesame seeds 3 tbsp.
White miso 100g
Vinegar or yuzu vinegar 100 ml
Sugar 3 tbsp.

How to cook

1. Grind roasted sesame seeds and add finely chopped leaf garlic until smooth.
2. Grind white miso with vinegar and add sugar to make a thick, vinegared miso paste known as nuta.

Recipe Arrangements

It can be easily done by using a food processor.

provider : “Tosa’s Dining Table: Recipes from Mom” (Tosa Traditional Food Study Group)
Recipe image provided by : Tosa Traditional Food Study Group

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

Haninniku-no-nuta (Vinaigrette Miso Leaf Garlic) ｜ Our Regional Cuisines

Kochi Prefecture