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  7. Yamato-mana to Usuage no Nimono (Simmered Yamato-mana and fried thin tofu)

Yamato-mana to Usuage no Nimono (Simmered Yamato-mana and fried thin tofu) ｜ Our Regional Cuisines

  • Nara Prefecture

    Yamato-mana to Usuage no Nimono (Simmered Yamato-mana and fried thin tofu)

Yamato-mana to Usuage no Nimono (Simmered Yamato-mana and fried thin tofu)

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  • Yamato-mana to Usuage no Nimono (Simmered Yamato-mana and fried thin tofu)

    Image source: Nara Prefecture

  • Main lore areas

    All of Nara Prefecture

  • Main ingredients used

    Yamato-mana, Fried thin tofu, Soy sauce, Sugar, Japanese mustard paste

  • History/origin/related events

    "Yamato-mana to usuage no nimono" (simmered yamato-mana and fried thin tofu) is a home-style dish using yamato-mana, a traditional vegetable of Yamato (Nara Prefecture). Yamato-mana is a cruciferous vegetable, a type of "tsukena" that has been eaten since ancient times. It has its roots in "suzuna" leaves, which are mentioned in the Kojiki (records of ancient matters). It has a mild flavor and crunchiness, and is used in a variety of dishes. In particular, this home-style simmered dish with deep fried tofu has been loved among local people. It was rarely available in supermarkets, but in 2005, the Nara Prefectural Government's Regional Rally R&D Program improved the variety. In October 2009, new varieties of "Natsu-nara-na" and "Fuyu-nara-na" were announced, which are now widely distributed.

  • Opportunities and times of eating habits

    The season for yamato-mana is winter, as its sweetness increases when it is exposed to frost in winter. In recent years, however, improvements have made it possible to cultivate yamato-mana year-round, and it can be found in supermarkets and other places throughout the year.

  • How to eat

    Cut yamato-mana and fried thin tofu into bite-size pieces. Place in a pan and stir-fry. Add dashi (Japanese soup stock) and seasonings and bring to a simmer.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    It is still cooked at home and passed down from parent to child. The variety has been improved and is now available in supermarkets throughout the year. Because of its mild flavor and accessibility, many restaurants in the prefecture serve dishes made with yamato-mana.

RECIPE

Ingredients (4 servings)

  • Yamato-mana 400g
  • Fried thin tofu 2
  • Dashi (=Japanese soup stock) 1 tbsp.
  • Mirin (=sweet rice wine) 2 tbsp.
  • Soy sauce 1 tbsp.
  • Salt 1／2 tsp.
  • Oil 1 tbsp.

How to cook

  • 1. Wash yamato-mana and cut into 3 cm pieces.

  • 2. Cut fried thin tofu into bite-size pieces.

  • 3. Saute yamato-mana and fried thin tofu in a pan with oil, add dashi (Japanese soup stock), mirin, soy sauce, salt, and simmer.

provider : Nara Prefecture

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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