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Amagi-no-Kawatake ｜ Our Regional Cuisines

  • Fukuoka Prefecture

    Amagi-no-Kawatake

Amagi-no-Kawatake

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    Image source: Faculty of Nutritional Sciences, Nakamura Gakuen University, Endo-Kanagawado

  • Main lore areas

    Asakura City

  • Main ingredients used

    Kawatake (freshwater laver)

  • History/origin/related events

    Kawatake (river mushroom) is a precious natural freshwater laver that can only be harvested from the Kogane River in Asakura City, Fukuoka Prefecture. It has long been treated as a luxury delicacy, and in the Edo period (1603-1867), it was a valuable item offered to the shogun. Its Japanese name is suizenzinori, and it has been eaten as a valuable natural food containing high quality carbohydrates, proteins, and minerals.
    However, over time, the deterioration of the river's water quality and the decrease in water volume have reduced the harvest, and kawatake are now listed as an endangered species. The Kogane River is a small river, about 2 km long, and the water is about knee-deep. It plays a valuable role as a playground for local children and a place to learn about the environment. Protecting Kawatake means protecting the nature of the Kogane River, and the local government, prefectural government, and local residents are engaged in river conservation activities.

  • Opportunities and times of eating habits

    The harvest season is from January to August, but they are processed and sold so they can be eaten throughout the year.

  • How to eat

    Kawatake are eaten with Sanbai-zu(sweet and sour soy dressing) or sweet vinegar, or in vinegared dishes. Recently, it has also been used as a high-end ingredient in French cuisine. Its slippery texture and unctuous flavor can be used in a variety of Japanese, Western, and Chinese dishes.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    At a specialty store established during the Edo period, they continue to produce and sell kawatake using a traditional manual method that has remained unchanged for over 200 years. They actively promote kawatake-related events, aiming to preserve kawatake as a valuable resource for future generations.

RECIPE

Ingredients (2 servings)

  • Kawatake (freshwater laver) 100g
  • [Sanbai-zu(sweet and sour soy dressing) ] Vinegar 10ml
  • [Sanbai-zu(sweet and sour soy dressing) ] Mirin(=sweet rice wine) 10ml
  • [Sanbai-zu(sweet and sour soy dressing) ] Soy Sauce 10ml

How to cook

  • 1. For items soaked in salt, thoroughly desalt them and pour hot water over them. For dried (board-shaped) items, rehydrate them in water, boil them once, and then cut them according to your preference.

  • 2. Toss with Sanbai-zu(sweet and sour soy dressing).

provider : Faculty of Nutritional Sciences, Nakamura Gakuen University

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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