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  7. Namari-bushi to Shiro-tamanegi no Salad (Bonito and Onion Salad)

Namari-bushi to Shiro-tamanegi no Salad (Bonito and Onion Salad) ｜ Our Regional Cuisines

  • Shizuoka Prefecture

    Namari-bushi to Shiro-tamanegi no Salad (Bonito and Onion Salad)

Namari-bushi to Shiro-tamanegi no Salad (Bonito and Onion Salad)

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  • Namari-bushi to Shiro-tamanegi no Salad (Bonito and Onion Salad)

    Image Source : "Shizuoka no Okazu" Kaikosha

  • Main lore areas

    Yaizu City

  • Main ingredients used

    Namaribushi (=Bonito), Onion

  • History/origin/related events

    Namaribushi is one step before becoming dried bonito, which are soft and can be cut into thin slices and eaten like sashimi. Shizuoka Prefecture accounts for 51% of the nation's production of bonito namaribushi, ranking first in Japan (2019). Bonito landed at the port of Yaizu is boiled in an iron pot and smoked. Because of its concentrated flavor and rich umami, it can be eaten as is or used in salads, stir-fried dishes, and boiled dishes.
    White onions, on the other hand, were introduced to Hamamatsu City from the Chita Peninsula in Aichi Prefecture in the late Meiji and early Taisho periods, and are rarely grown in other regions. Through repeated breeding while taking advantage of the climate and soil, the variety was developed into a variety that could be shipped early in the new year, and is currently marketed under the trade name Salad Onion.

  • Opportunities and times of eating habits

    It is eaten at home in stir-fries, stews, salads, etc. It is also used as a side dish and a snack. 

  • How to eat

    Boil the Namaribushi in hot water and break up the meat. Combine with vegetables of your choice, cut into bite-size pieces, and dress with dressing or mayonnaise.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Namari-bushi is sold at fishing ports, JA (Japan Agricultural) stores, co-ops, and online.

RECIPE

Ingredients (4 servings)

  • Namaribushi (=Bonito) 60g
  • Daikon radish 200g
  • Cucumber 1／2
  • Green bell pepper 1／3
  • Onion 1／3
  • Lettuce 1／4
  • Daikon sprouts As needed
  • Mayonnaise As needed
  • [A] Salt A little
  • [A] Pepper A little
  • [A] Vinegar A little

How to cook

  • 1. Boil the Namaribushi quickly in boiling water, remove the skin and break up the meat.

  • 2. Cut daikon radish, cucumber, and green pepper into thin strips. Thinly slice onion and tear lettuce into bite-size pieces.

  • 3. Put 1, 2, and the daikon sprouts in a bowl, mix with mayonnaise, and season to taste with [A].

provider : "Shizuoka no Okazu" Kaikosha

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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