Namabushi to Negi no Nimono (Simmerd dish of Half-dried bonito and Japanese leek) ｜ Our Regional Cuisines

Nara Prefecture

Namabushi to Negi no Nimono (Simmerd dish of Half-dried bonito and Japanese leek)

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Main lore areas

All of Nara Prefecture
Main ingredients used

Namabushi (half dried bonito), Yuzaki nebuka (Japanese leek)

History/origin/related events

In Nara Prefecture, which does not face the sea, people used to eat a simmered dish of namabushi (half dried bonito), which lasts for a long time. Namabushi is a processed product made by roasting bonito in the manufacturing process. It can be used in a variety of dishes because it has no fishy smell, is easy to eat, and is a natural food with high protein and low calories.
Namabushi is often cooked and eaten with seasonal vegetables such as Japanese leek, fuki butterbur, peas, and bamboo shoots. It is especially well matched with Japanese leek, so this "Namabushi to negi no nimono" is a popular dish. The secret is to cook it with a thick soy sauce flavor and more dashi (Japanese soup stock).
In Kawanishi Town, Nara Prefecture, there is a legendary "Yuzaki Nebuka" that has been passed down in Yuzaki, the birthplace of the Kanze school of Noh. It says that in the Muromachi period (1336-1573), a leek fell from the sky with a mask of an okina old man and was planted there by the villagers, whereupon it grew into a magnificent leek. The leeks became famous as Yuzaki Nebuka, and the area is said to be famous for its Japanese leek. Yuzaki Nebuka is soft and sweet, making it suitable for stewed or dressed dishes. In Nara Prefecture, the word "negi" is also called "nebuka".
Opportunities and times of eating habits

Namabushi is available in the market throughout the year, so it is a home-style dish that can be eaten all year round in Nara. In addition to Japanese leek, seasonal vegetables and baked tofu are also added to the dish.
How to eat

Put the dashi (Japanese soup stock) into the pot with namabushi cut into bite-size pieces and simmer, and when the dashi (Japanese soup stock) has boiled down, add the Japanese leek.
Efforts for Preservation and Succession

(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
Even today, it is still cooked in every household. Yuzaki nebuka is a sweet, tender, and very tasty leek, but its tender leaves break easily, so it was no longer available in the market. However, because of its delicious taste, local growers and the Chamber of Commerce and Industry have taken the initiative to revive it. Today, it is sold in supermarkets.

RECIPE

Ingredients (4-5 servings)

Namabushi 50-60g (or 8 slices)
Yuzaki nebuka (or Japanese leek) 150g
Dashi (Japanese soup stock) 300ml
Sake 200ml
Soy sauce 100ml
Sugar 50g (adjust to taste)

How to cook

1. Make 5 fillets of namabushi and cut each fillet into bite-size pieces, and put into a pot. Fill to the brim with dashi (Japanese soup stock).
2. Simmer over medium heat and when the dashi (Japanese soup stock) has reduced by about 30%, add the Yuzaki nebuka, cut into 3 cm pieces, to finish.

provider : Masatoshi Umezaki

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

Namabushi to Negi no Nimono (Simmerd dish of Half-dried bonito and Japanese leek) ｜ Our Regional Cuisines

Nara Prefecture

Namabushi to Negi no Nimono (Simmerd dish of Half-dried bonito and Japanese leek)

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 (4-5 servings)

How to cook