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Nanairo Oae ｜ Our Regional Cuisines

  • Nara Prefecture

    Nanairo Oae

Nanairo Oae

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  • Nanairo Oae

    Image source: Nara Prefecture

  • Main lore areas

    All of Nara Prefecture

  • Main ingredients used

    Carrot, Pumpkin, Eggplant, "Sando mame" (=common green beans), "Zuiki" (=Japanese taro stem), "Myoga" (=Japanese ginger), Gobou (=Burdock root), etc.

  • History/origin/related events

    This is one of offering dishes during "obon" (mid-August) in Shingon Buddhism. "Nanairo" (=seven colors) indicates seven kinds of season vegetables (e.g. eggplant, pumpkin, gobou (=burdock root), carrot, green beans, "zuiki"(=Japanese taro stem), "myoga" (=Japanese ginger), etc., and "oae" means "aemono" (=mixed salad with dressing). People called "aemono" "oae" in Nara Prefecture, and mixed vegetables with dressing made from ground sesame seed, miso and sugar.
    It was very luxurious to offer dishes used seven vegetables during the time of food shortage.
    They pick up "sonjo-san" (=spirit) at the grave in the evening of August 13th, offer food in the evening, "Ossan" (=Buddhist monk) visits the grave on 14th, and burn ceremonial bonfire to send the spirit back to the grave on 15th. The way to offer and what to offer vary in the area and home, but they offer "antsuke-mochi" (= mochi covered with sweet red bean paste), dumplings or "ohagi" (=rice ball covered with sweet red bean paste) in many areas as a welcome dumpling or hospitality dumpling on 13th.

  • Opportunities and times of eating habits

    It is often eaten as an offering dish during "obon", but this mix salad with season vegetables is served all the year. It is nutritious because seven vegetables are used, and it is easier to enjoy when you add sauce made with ground sesame seed, sugar and miso. Also, the fragrance of ground sesame seeds accelerates appetite.

  • How to eat

    Cut vegetables into bite-size and boil each of them. Mix ground sesame seeds, sugar and miso, then add boiled vegetables to marinate.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is still prepared at home during ‘obon’ season (mid-August), and passing down from parents to children. Besides, it is served at school lunches because children can eat vegetables a lot with this dish.

RECIPE

Ingredients (6 servings)

  • Myoga (=Japanese ginger) 4~5
  • Gobou (=Burdock Root) 100g
  • Sando-mame (=Green beans) 5
  • Carrot 1
  • Eggplant 2
  • Zuiki (=Japanese taro stem) 1
  • Pumpkin 100g
  • [Seasoning A Dressing] Miso 100g
  • [Seasoning A Dressing] Ground sesame seed 50g
  • [Seasoning A Dressing] Sugar 50g

How to cook

  • 1. Cut "myoga" into four pieces vertically. Slice green beans diagonally. Finely chop carrot. Cut eggplant into eight pieces vertically. Slice pumpkin into half-moon. Boil each vegetable.

  • 2. Shave gobou (=burdock Root) then soak into water. Boil after soaked.

  • 3. Peel "zuiki" and cut into long sticks. Soak into water to remove scum, then boil. When you use dried "zuiki", use after dehydrate it with hot water.

  • 4. Mix seasoning A, then marinate with vegetables to serve.

provider : Nara Prefecture

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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