Chatsu (Simmered Vegetables with Vinegar) ｜ Our Regional Cuisines

Mie Prefecture

Chatsu (Simmered Vegetables with Vinegar)

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Image Source : Miyo Narita
Image Source : Miyo Narita
Image Source : Miyo Narita Ingredients of Chatsu

Main lore areas

Hokusei Food Culture Area, Chunanzei Food Culture Area
Main ingredients used

Daikon radish, Carrot, Lotus root, Kombu (=kelp), Fried thin tofu

History/origin/related events

This is a local dish to be prepared for gathering events. Originally, it is "shojin ryori" (vegan dish for Buddhist monks) prepared at "soudou" (Japanese meditation hall) or memorial events. The plate to serve this dish was a wooden lacquerware which had edge warped a bit toward outside and a little high rim at the bottom, and its name was "chatsu". It is said that as this dish was served with the "chatsu" plate, people also called the dish "chatsu". The characteristic of "chatsu" is not to use soy sauce to make this dish look white. It is a traditional local food in Hokusei region, especially Asahi Town, and sweet and sour taste accelerate your appetite. It is said "chatsu" used vegetable became the taste of the area because Asahi Town doesn’t face any seas. It is also called "ni-ae" in Yokkaichi City and other Chunanzei region. It used to be kept in a brown glass container, which was often used for sour pickled plums, and it could be kept for 2~3 weeks in winter, so it is great as a nutritious preservative food. There is a similar dish called "ni-namasu" in Hokusei region; the ingredients are pretty similar but soy sauce is added.
Opportunities and times of eating habits

It used to be served when people were gathering for memorial ceremonies or the New Year. It absorbs flavor and sourness of vinegar gets milder after 2~3 days. It can be kept for about 1 week.
How to eat

Julienne-cut daikon radish, carrot, kombu (=kelp) and fried thin tofu. Slice thinner part of lotus root. Put all cut ingredients into a pan, then simmer with vinegar, sugar, a little bit of salt and adequate amount of water.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
As many kinds of ingredients like variety root vegetables or fried thin tofu are used, it is great as a nutritious preservative food. It is prepared for the New Year or memorial services, and in Asahi Town particularly, it is served at the school lunches. In addition, it is an essential dish to be discussed during the food educations.

RECIPE

Ingredients (4 servings)

Daikon radish 100g
Carrot 30g
Lotus root 30g
Kombu (=kelp) 10g
Fried thin tofu 20g
Vinegar 1 tbsp.
Sugar 1 tbsp.
Salt 1 tsp.
Water As needed

How to cook

1. Julienne-cut daikon radish, carrot (1/3 amount of daikon radish), and kombu. Peel lotus root, and cut quarter-round for thicker part or slice for thinner part. Julienne-cut fried thin tofu.
2. Put all ingredients into a pan, then simmer with vinegar, sugar, a little bit of salt and water (as needed).
3.
(1) Don’t simmer too much. It tastes better when the ingredients are still crunchy.
(2) For another process: simmer each ingredient separately and season it in advance, then mix all with seasoning.

provider : "Mie no Aji Sensai Bansai" (Mie Food Culture Research Group)

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

Chatsu (Simmered Vegetables with Vinegar) ｜ Our Regional Cuisines

Mie Prefecture

Chatsu (Simmered Vegetables with Vinegar)

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 (4 servings)

How to cook