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Juunen Hiyadare ｜ Our Regional Cuisines

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  • Fukushima Prefecture

    Juunen Hiyadare

Juunen Hiyadare

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  • Main lore areas

    Samegawa Village

  • Main ingredients used

    Udon Noodle, Egoma(=Perilla)

  • History/origin/related events

    Egoma (=Perilla) is actively produced in Fukushima, and local dishes using Egoma are often served. "Juunen" means Egoma, and the origin comes from the fact that the Egoma seeds can be preserved for 10 years. ("Juunen" means 10 years in Japanese.) It is expected to lower neutral fats and LDL cholesterol, and famous as a healthy food, too.
    There are various dishes using "Juunen", but the one often eaten in summer is "Juunen Hiyadare". It is a cold udon noodle dipping into sauce made from grated "Juunen", miso, sugar and soy sauce to eat. The arranged recipe using sesame or walnut instead of "Juunen" has been introduced these days.

  • Opportunities and times of eating habits

    In Samegawa Village, there are Egoma fields everywhere and lots of Egoma are harvested. They make dipping sauce with plenty of Egoma and eat with cold udon noodle. Flavorful condiments like green onion, Myoga (=Japanese ginger), or green shiso are commonly served as condiments.

  • How to eat

    Mix grated "Juunen" (="Egoma" perilla) with sugar, miso and soy sauce, then dilute with water to make dipping sauce. Served with boiled cold udon noodle with the sauce. It is important to fry "Juunen" well and grate until oil comes out. You can add bonito flakes to the sauce to make its flavor richer and tastier.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is cooked commonly at home. In addition, "Juunen Hiyadare" is commercialized these days, and you can get it easily. Commercialized dipping sauce is used in variety of dishes like salad or "Hiya-yakko" (cold tofu) beside "udon(=udon noodle)".

RECIPE

Ingredients (4 servings)

  • Udon Noodle 4
  • [Condiment] Green onion 1／2
  • [Condiment] Myoga (=Japanese ginger) 2
  • [Condiment] Green shiso 4
  • ["Juunen-dare" Dipping sauce] Egoma (=Perilla) 1／2 cup
  • ["Juunen-dare" Dipping sauce] Soy sauce 2 tbsp.
  • ["Juunen-dare" Dipping sauce] Miso 1 tbsp.
  • ["Juunen-dare" Dipping sauce] Sugar 1 tbsp.
  • Water 2 cups
  • Bonito flakes 1 cup

How to cook

  • 1. [Preparation] Cut green onion, Myoga and green shiso into easy-to-eat size as condiments.

  • 2. [Preparation] Dry-roast bonito flakes in a frying pan.

  • 3. [Preparation] Roast Egoma in a heated frying pan until 5~6 seeds pop.

  • 4. Crush roasted Egoma in a mortar until oil comes out.

  • 5. Add sugar, miso and soy sauce and crush further. Add water little by little. Cool down until served.

  • 6. Cool boiled udon noodle, too. Add bonito flakes to the sauce when you eat so that it becomes tastier.

provider : Mihoko Hiraide

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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