Bakke-miso ｜ Our Regional Cuisines

Miyagi Prefecture

Bakke-miso

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Image source: Miyagi Prefecture
Image source: Miyagi Prefecture Bakke(Butterbur sprouts)

Main lore areas

All of Miyagi Prefecture
Main ingredients used

"Bakke(Butterbur sprouts)", Miso

History/origin/related events

During the Edo period (1603-1867), the teaching that "if you eat tree leaves or grass roots without using Miso, you will be exposed to its poison" spread, and Miso was used when eating tree leaves or grass roots. It is believed that Miso gradually developed from raw Miso to kneaded Miso, in which ingredients are kneaded together.
Therefore, Miso paste made with seasonal ingredients has been handed down to the present. Among these seasonal Miso paste, "Bakke-miso" is the most commonly eaten Miso in Miyagi Prefecture. "Bakke" is the Miyagi dialect word for Butterbur sprouts. There is a theory that the word for Butterbur is "Bakke," which means "Ghost," since the buds appear on the ground and the flowers bloom.
"Bakke" is a popular edible wild plant that heralds the coming of spring and helps to eliminate toxins from the body during the winter months. Once it flowers, it becomes bitter and tasteless, so the tender buds are picked before the flowers bloom.
Nutritionally, it contains a lot of potassium, which helps to excrete salt, reduce swelling, and lower blood pressure.
The bitter components are alkanoid and kenpher, which are said to strengthen liver function, promote metabolism, and suppress carcinogens such as active oxygen. In addition to being cooked with Tempura, Ohitashi, and dressed dishes, "Bakke-miso" is often made in Miyagi Prefecture by kneading seasonal ingredients with Miso.
Opportunities and times of eating habits

When the "Bakke" come out in early spring, it is made in every household. Some households make a year's supply and store it in the freezer, and it goes on the table all year round.
How to eat

Boil and chop the scum removed "Bakke", and combine with Walnuts and Miso. Store in a jar or other storage container in the refrigerator. It is often served with hot rice, onigiri (rice balls), bento rice, grilled meat, fish, tofu, etc.
Efforts for Preservation and Succession

(Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
It is a traditional dish handed down from family to family. At some Roadside station (roadside farmar's market stop), "Bakke-miso" made by farmers is sold.

RECIPE

Ingredients (for a 200cc storage bottle)

Bakke (Butterbur sprouts ) 100g
Peeled Walnuts 60g
Miso paste 200g
[Seasoning A] Sugar 100g
[Seasoning A] Sake 2 tbsp.

How to cook

1. Wash and quickly boil “Bakke” and soak in water to remove the scum. Squeeze out the water and chop roughly.
2. Grind Walnuts in a mortar and pestle with Miso and” Bakke”. Add seasoning A and mix.
3. Put 2 in a pan, heat and knead over low heat. Turn off the heat while it is still soft.
4. Chop the” Nama- Bakke(raw Butterbur sprouts) ” into small pieces and add Miso, Sugar and vinegar to make it more fragrant.
If Bakke is boiled too softly, the flavor will be lost. If the stems are too tough, put them in a plastic bag and crush them to soften.

provider : “Gozzuou-san 2, Miyagi's local handmade work to convey“ (Association for the Food of Miyagi)

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

Bakke-miso ｜ Our Regional Cuisines

Miyagi Prefecture

Bakke-miso

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (for a 200cc storage bottle)

How to cook