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  7. Migaki-nishin no Koji-zuke

Migaki-nishin no Koji-zuke ｜ Our Regional Cuisines

  • Niigata Prefecture

    Migaki-nishin no Koji-zuke

Migaki-nishin no Koji-zuke

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  • Migaki-nishin no Koji-zuke

    Image Source : Niigata Hatsu R" 2018 Autumn/Winter Issue, No. 8 (Neil) Photo by Hisao Watanabe

  • Main lore areas

    Kaetsu Region, Around Tsugawa, Aga City

  • Main ingredients used

    Herring, Daikon radish, Napa cabbage, Carrot, Amazake(sweet fermented rice drink)

  • History/origin/related events

    Hokkaido herring occupied a major position among the goods carried by the Kitamae-bune (northern-bound ships) because it did not last long in its raw state. In the days when refrigeration technology was not yet developed, herring was removed from its entrails and head, dried, and processed into fertilizer, fish oil, and other products before being transported to various regions on the Kitamae-bune. Dried herring (migaki-nishin) was especially valued as a important source of protein in inland and mountainous areas where there was no access to the sea. Generally, dried fish is baked and eaten, but migaki-nishin is cooked after being soaked in rice brine or water with rice bran. In Niigata Prefecture, there have been many dishes using migaki-nishin, and Koji pickled herring is one of them. The sweetness of the amazake (sweet fermented rice drink) and salt mix well together to create a delicious dish with a unique flavor. In addition, migaki-nishin can be simmered with royal ferns, added to vinegared dishes, or pickled in sansho (Japanese pepper).

  • Opportunities and times of eating habits

    It was a luxurious dish to eat at New Year's. It was also delicious lightly roasted and enjoyed as a snack while drinking sake.

  • How to eat

    Migaki-nishin needs to be washed first with lukewarm water, and soaked in rice brine or water with rice bran. The cut vegetables and herring are salted and pre-marinated, the excess water squeezed out and mixed with amazake. Koji, which is used in many fermented foods, has enzymes that break down starch and protein, and adding Koji gives it a sweet taste. Also, the fishy smell is reduced and the original flavor of the herring is enhanced.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Fresh fish stores and pickle stores sell migaki-nishin and Koji pickled herring. Some supermarkets also carry them, and they can also be obtained through online shopping. There is also a Koji shop in the Tsugawa area that manufactures and sells them, and some of them can be purchased through online shopping.

RECIPE

Ingredients (4 servings)

  • Migaki-nishin(dried herring) 2
  • Daikon radish 300g
  • Napa cabbage 200g
  • Carrot 100g
  • Amazake (sweet fermented rice drink) 200g(1 bag)
  • Salt 3 tbsp.

How to cook

  • 1. Migaki-nishin needs to be washed first with lukewarm water, and soaked in rice brine or water with rice bran. Cut into 2 cm lengths.

  • 2. Cut daikon radish and carrot into sticks, and Chinese cabbage into chunks.

  • 3. Combine all the vegetables and herring, put salt in, and marinate for 1 to 2 days with a weighted stone.

  • 4. Drain and squeeze off the excess water from the marinated ingredients, mix with amazake, and let sit overnight for the flavors soak in.

provider : "Local Cuisine of Minami Uonuma Region" (Niigata Prefecture Dietary Improvement Promotion Committee, Minami Uonuma Branch)

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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