Udo no Sumiso Ae ｜ Our Regional Cuisines

Tokyo Prefecture

Udo no Sumiso Ae

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Image source: The Tokyo Udo Production Cooperative Association
Image source: The Tokyo Udo Production Cooperative Association

Main lore areas

Kita-Tama Area
Main ingredients used

"Udo" (=Aralia cordata)

History/origin/related events

"Udo no Sumiso Ae" (Udo with vinegared miso) is a typical dish using udo, one of the few vegetables native to Japan."Udo" has been cultivated in Tokyo since the late Edo period (1603-1868) and is one of the traditional Edo Tokyo vegetables along with Nerima Daikon and other vegetables.
It grows in a pit called a "Muro", which is about 3 to 4 meters deep, and because it is not exposed to light, the white fiber is soft and has little bitterness, giving it a unique flavor and texture.
The entrance to this "Muro" is small enough to fit one person, and vegetables are labor intensive in this small space from planting to harvest.
Since the late Edo period in the 1830s, "Udo" cultivation began around Musashino Hachimangu Shrine. This area, formerly the village of Kichijoji in Bushu-Tama County, has had a thriving agricultural industry since the Edo period (1603-1868). The firm geological formation of the Kanto Loam layer and the temperature and humidity are suitable for "Udo" cultivation, and production began to flourish in this area. Since 1948, research has been done on softening "Udo", which is cultivated in a cellar, and the "Udo" softening method has since spread to the Kita-Tama area.
Opportunities and times of eating habits

The peak season for "Udo" is from mid-December to March. "Udo", which is said to have been cultivated since the Edo period (1603-1867), was one of the seasonal vegetables that Edo people enjoyed.
How to eat

Soak thickly peeled "Udo" in vinegar water, cut into Tanzaku-cut, dip in boiling water, and cool. Mix sugar and Miso (=soybean paste) well, add vinegar, Mirin (=sweet rice wine), etc. to make vinegared miso and dress "Udo" with it. "Udo" is easy to change color, so it should be dipped in vinegar water as soon as possible. For the vinegared Miso, "Shiro-miso" (=white miso) is often used, but "Aka-miso" (=red miso) or "Awase-miso" (=mixed miso) may also be used. "Nanohana" (=Rape blossoms) and firefly squid also go well with "Udo" and vinegared miso. The peel can be used for "Tempura" or "Kimpira".
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
The Tokyo Udo Production Cooperative Association is working to preserve and pass on the "Udo" by publishing recipes on the Internet, such as "Udo with vinegared miso" using "Tokyo Udo".

RECIPE

Ingredients (2 servings)

Udo 1／4
Wakame seaweed 40g
[Vinegared miso seasoning] Shiro-miso 2 tbsp.
[Vinegared miso seasoning] Rice vinegar 1 tbsp.
[Vinegared miso seasoning] Sugar 1／2 tbsp.
Mustard paste As needed

How to cook

1. Mix vinegar, miso, and other seasonings well to make a vinegared miso paste.
2. Cut "Udo" into 4-5 cm lengths. Peel the skin thickly, cut into Tanzaku-cut, soak in vinegar water, and drain.
3. Quickly blanch Wakame seaweed in boiling water, then rinse in cold water, and cut into bite-size pieces.
4. Arrange Wakame seaweed and "Udo" in a bowl and pour vinegared miso over them.

provider : The Tokyo Udo Production Cooperative Association

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

Udo no Sumiso Ae ｜ Our Regional Cuisines

Tokyo Prefecture

Udo no Sumiso Ae

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 (2 servings)

How to cook