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Oname ｜ Our Regional Cuisines

  • Saitama Prefecture

    Oname

Oname

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  • Oname
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  • Oname
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    Image source: Hometown Taste Traditions Saitama's Traditional Cuisine

  • Main lore areas

    Chichibu Region

  • Main ingredients used

    Barley Koji

  • History/origin/related events

    “Oname” is a fermented food made from barley koji and soybeans. It is useful as a preserved food that lasts for more than half a year in the refrigerator, and has been eaten on the daily table as a dish that goes well with rice. It is eaten mainly in the Chichibu area, but also in the northern and north-eastern parts of the Musashino Plateau and the Iruma Plateau. “Oname-Koji” is made by steaming soaked barley and roasted soybeans and mixing them with koji bacteria. As it takes time to make and requires expertise, a pre-prepared "oname-koji" is available for sale nowadays. Additional ingredients are varied from household to household, including salted eggplant, shiitake mushrooms, shiso seeds, and old ginger, in addition to seasonal ingredients.

  • Opportunities and times of eating habits

    It is a local dish that is usually on the household table in the Chichibu area.
    It has a salty and appetizing flavor, and has been a popular dish during times of low appetite due to the sticky summer heat, or to increase appetite during the farmers' busy season.

  • How to eat

    After boiling salt, and water, cool down to about lukewarm temperature (35-37℃), add oname-koji and store them. If stirred daily, it will be ready in one to two weeks. However, it looks better if made without stirring. Butterbur sprouts in early spring and chopped myoga in summer is sometimes added.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    It is made at home, and it is also sold at service areas and roadside stations in the Chichibu and Iruma areas.

RECIPE

Ingredients (for 1.6 kg of finished product)

  • Oname- Koji 1 kg
  • Salt 90g
  • Water 1.2 L

How to cook

  • 1. Put water and salt in a pot, boil once, cool to a lukewarm temperature (35-37℃), add to oname-koji, stir well, and store.

  • 2. Stir the mixture every day, and it is ready to eat about 1 to 2 weeks later.
    Store the finished Oname in the refrigerator.

provider : Chichibu Local Cuisine : 'Enjoy the Flavor of Yamaai’

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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