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Kuwai no fukumeni ｜ Our Regional Cuisines

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  • Saitama Prefecture

    Kuwai no fukumeni

Kuwai no fukumeni

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  • Kuwai no fukumeni

    Image source: Saitama City

  • Main lore areas

    Saitama City

  • Main ingredients used

    Kuwai(=arrowhead)

  • History/origin/related events

    "Kuwai(=arrowhead)," which is planted in late June to early July in rice fields, is a short-season ingredient with harvesting typically from late November to mid-December. Kuwai has been cultivated in the low-lying wetlands of the Ayase River basin in the southeastern part of the prefecture, which are unsuitable for rice cultivation. It is said that during a major flood in the Kanto region in 1786 (Tenmei 6), when rice cultivation suffered devastating damage, farmers were saved because Kuwai sold at high prices. In the late Meiji era, seeds were introduced from Angyou and Noda villages, and cultivation became more widespread. Although production temporarily ceased during the war and post-war period, it later recovered, and in the 1950s and 1960s, the cultivation area reached its largest scale. Currently, areas such as Koshigaya, Soka, and Saitama City are producing regions, with the second highest production volume in the country (Ministry of Agriculture, Forestry and Fisheries, 2018 "Regional specialty vegetable production status survey"). Various Kuwai dishes are enjoyed in producing areas, and in school lunches, "Kuwai rice," where fresh Kuwai is boiled and mixed with rice, is served. One of the traditional Kuwai dishes is "Kuwai simmered with seeds of cape jasmine," eaten at celebrations such as New Year's for good luck. It is finished with bright yellow color dyeing with seeds of cape jasmine.

  • Opportunities and times of eating habits

    "Kuwai" is indispensable for New Year's dishes called "Osechi." It is considered an auspicious ingredient symbolizing "joyful events," "prosperity in descendants," and "health and success in life" due to producing large, elongated sprouts and its epiphyte of tubers resembling a mother breastfeeding an infant. In Saitama Prefecture, where it is harvested from late November to mid-December as a winter vegetable, "Kuwai no Fukumeni (=simmered arrowhead)" is cherished not only during New Year's but also as an essential dish for winter celebrations.

  • How to eat

    After rinsing the "Kuwai," peel from the bottom towards the sprout. Boil it in plenty of water for 15-20 minutes. Replace the water and continue boiling until a bamboo skewer easily pierces through. In a pot, combine sake, sugar, mirin (sweet rice wine), salt, and the seeds of cape jasmine loosened and wrapped in gauze, bringing it to a boil. Then add the boiled kuwai with the sprouts facing up and simmer. Allow it to cool while soaked in broth and let it soak up the flavors.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    It is commonly prepared in households and also served in school lunches within Saitama City.

RECIPE

Ingredients (easy-to-make quantities)

  • Kuwai(=arrowhead) 600g
  • [Seasoning] Water 200cc
  • [Seasoning] Sake 200cc
  • [Seasoning] Sugar 60g
  • [Seasoning] Mirin(=sweet rice wine) 3 tbsp.
  • [Seasoning] Salt 1 tsp.
  • Seed of cape jasmin 2

How to cook

  • 1. Peel the washed kuwai from the bottom towards the sprout.

  • 2. Boil the kuwai in plenty of water for the first time after boiling, for 15-20 minutes, then boil it again in fresh water until a bamboo skewer goes through, then rinse it in water to remove any bitterness.

  • 3. Put seasoning and seeds of cape jasmin (untie and wrap them in gauze or similar) in a pot and bring to a boil once

  • 4. Arrange the kuwai sprouts with the tips facing upwards on top of the boiling mixture from step 3, and simmer over medium heat for 10-15 minutes. Leave them immersed in the broth.

provider : Hometown Taste Traditions Saitama's Traditional Cuisine

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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