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Hasu-mushi (Steamed lotus root) ｜ Our Regional Cuisines

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  • Ishikawa Prefecture

    Hasu-mushi (Steamed lotus root)

Hasu-mushi (Steamed lotus root)

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  • Main lore areas

    Around City of Kanazawa

  • Main ingredients used

    Kaga lotus root, White fish, Shrimp, Eggs, etc.

  • History/origin/related events

    Kaga Yasai is a brand of vegetables recognized by Kanazawa City. This brand name was first used in earnest in the Heisei era (around 1990). To be certified as a brand, the vegetables must be grown mainly in Kanazawa City and have been cultivated since before 1945. There are 15 certified vegetables, including sweet potatoes, Kaga futo cucumber, Gensuke daikon radish, bamboo shoots, and Kaga lotus root.
    Of these, Kaga lotus root has a long history of cultivation dating back to the feudal domain era. The Kahoku Lagoon reclaimed land, which spans two cities and two towns, including Kanazawa City, Kahoku City, and Tsubata Town, is a major production area. It is characterized by the short space between the joints, and the two joints at the tip are considered the tastiest. The meat is thick and has a pleasant crunchy texture. It is also called "rice cake lotus root" because of its high starch content. It is very sticky when grated, and the local dish "steamed lotus root" has long been eaten to take advantage of its stickiness.
    Kaga lotus root farming flourished from the late Meiji Period to the Taisho Period as it gained a reputation for its flavor. Many farmers built their own "lotus root palaces." The fifth lord of the Kaga domain, Tsunanori Maeda, planted lotus root seeds brought back from the Mino Province in the inner moat of Kanazawa Castle to grow ornamental flowers.
    "Hasu-mushi" is a local dish popular among the locals for its texture of Kaga lotus root. "Hasu-mushi" is a steamed dish made by grating Kaga lotus root and mixing it with other ingredients.

  • Opportunities and times of eating habits

    Kaga renkon (lotus root) is harvested from summer to around the following spring. The lotus root, which continues to have holes no matter where you cut it, is considered a foresight symbol, and it is an indispensable ingredient for New Year's dishes. Representative dishes include "hasu mushi" (steamed lotus root), as well as sashimi, dango-jiru (dumpling soup), and hasunekan (lotus root jelly). While households used to often prepare "hasu mushi" to entertain guests, nowadays, it is less frequently seen on dining tables than before.

  • How to eat

    Grated Kaga Renkon is mixed with white fish or shrimp and steamed. Kaga lotus root, which is high in starch, does not require any binding agent. The stickiness of the lotus root itself and the starchy sauce used to finish the dish give it a thick texture that is enjoyable to eat.
    Depending on the harvest season and where the lotus root is grown, egg whites or katakuriko(=potato starch) may be added as a binding agent.
    Wasabi (Japanese horseradish) may be added as a condiment to taste. In some cases, eel or chicken is used instead of white fish or shrimp.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Nowadays, there are fewer occasions when it is made at home. It is often offered in local restaurants and traditional Japanese dining establishments. There have been efforts to promote it, such as incorporating it into school lunches and organizing cooking contests. In Ishikawa Prefecture, "hasu mushi" is promoted as a regional dish with health benefits, adding to the appeal of the local cuisine for visitors from outside the prefecture.

RECIPE

Ingredients (4 servings)

  • Lotus root 300g
  • Kuzu flour (or Katakuriko(=potato starch)) 1 tsp.
  • Salt 1／2 tsp.
  • Mirin (sweet rice wine) 2 tsp.
  • White fish (or chicken) 100g
  • Shrimp 4
  • Mushrooms as needed
  • Gingko nuts 4
  • Lily bulb root 8
  • Egg white 1
  • [A] Dashi (=Japanese soup stock) 1.5 cups
  • [A] Mirin (sweet rice wine) 1 tbsp.
  • [A] Salt 2／3 tsp.
  • [A] Light soy sauce 2 tsp.
  • Katakuriko(=potato starch) or kuzu flour as needed

How to cook

  • 1. Peel and grate the lotus root, then place it on a sieve to drain excess water.

  • 2. Add egg whites, kuzu flour or katakuriko (arrowroot or potato starch), and salt to the grated lotus root, and mix well.

  • 3. Peel the shrimp, remove the stems from shimeji mushrooms, and blanch them. Remove the outer skin from the lily bulbs and boil them.

  • 4. Season the white-fleshed fish with sake and salt, split and boil the ginnan (ginkgo nuts), and peel off the thin skin.

  • 5. Arrange the ingredients in a dish in the order of steps 4 and 3, then add 2. Steam it in a steamer until cooked, and garnish with chopped green onions.

  • 6. In a separate pot, bring A to a boil, thicken it with kuzuko or katakuriko dissolved in water, and pour it over step 5.

provider : "Kanazawa, Kaga, Noto: Home Cooking of the Four Seasons" (Author: Etsuko Aoki)

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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