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  7. Chitake to Nasu no Abura-itame

Chitake to Nasu no Abura-itame ｜ Our Regional Cuisines

  • Tochigi Prefecture

    Chitake to Nasu no Abura-itame

Chitake to Nasu no Abura-itame

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  • Chitake to Nasu no Abura-itame

    Image source: Tochigi Farmers Conference

  • Main lore areas

    Central Region

  • Main ingredients used

    "Chitake" (Weeping milk cap), Eggplant

  • History/origin/related events

    This is a representative dish of Tochigi, fried "Chitake" (=weeping milk cap mushrooms) and eggplants. "Chitake" is also called "Chichitake", and its name came from its milky white liquid out when you tear one. Weeping milk cap has good smell and goes well with eggplants, and it is used one of ingredients for Dashi (Japanese soup stock) for "udon" thick noodle or "soba" buckwheat noodle. In Tochigi Prefecture, "Chichitake" and its related species were called "Chitake", and eaten on daily basis. "Chitake" in "satoyama" (woodland near village) is very scarce edible mushroom grown around in August, earlier than other mushrooms, and the locals ate this mushroom during "bon" season (mid-August). In "satoyama" area, people managed the area to produce "chitake"; they cut oak or "kunugi" (a kind of oak) every couples of decades years to produce charcoal, and cleared fallen leaves to compost leaves. The amount of product and distribution of "Chitake" is decreasing now due to environmental change.

  • Opportunities and times of eating habits

    "Chitake" was often eaten from summer until autumn, when its harvest season.

  • How to eat

    Chunk "chitake" and soak into salted water, then drain. Finely chop eggplant into bite-sized and soak into salted water to remove scum, then put on a strainer to drain. Put oil in a pan and heat, then fry "chitake" to let its flavor out. Add eggplants and fry well. Add ‘dashi’ soup stock, soy sauce, mirin (sweet rice wine) to stir-fry in boiling seasoning.
    Please check these followings when you use wild mushrooms;
    - If you can do mushroom-picking in the forest/wooden area.
    - If the mushroom is safe to eat by checking the radioactive material monitoring test results.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    The amount of producing "chitake" has been decreasing in Tochigi Prefecture, and "chitake" in the market is mainly from Tohoku region. It’s necessary for "chitake" production to revive and manage "satoyama" area, and they are trying to figure out how to protect and pass down.

RECIPE

Ingredients (4 servings)

  • "Chitake" (=Weeping milk cap) 50g
  • Eggplant 5~6
  • Oil 3-5 tbsp.
  • Soy sauce 3 tbsp.
  • Mirin (sweet rice wine) 2 tbsp.
  • Dashi (Japanese soup stock) or water 3 tbsp.

How to cook

  • 1. Cut off the mud bottom of ‘chitake’, then chop them. Soak into salted water, then drain.

  • 2. Cut eggplants, with or without skin, into 4 pieces vertically, then chop into a bite-sized. Soak them into salted water to remove scum, then put them on a strainer to drain.

  • 3. Put oil on a pan and heat. Fry ‘chitake’ well to let its flavor out.

  • 4. Add eggplants and fry well.

  • 5. Add dashi, soy sauce and mirin after the ingredients get soft, then stir-fry.

provider : Tochigi Farmers Conference

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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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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