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Obiten (Fried fish cake mixed with tofu blend) ｜ Our Regional Cuisines

  • Miyazaki Prefecture

    Obiten (Fried fish cake mixed with tofu blend)

Obiten (Fried fish cake mixed with tofu blend)

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  • Obiten (Fried fish cake mixed with tofu blend)

    Image source: Obiten Honpo Co., Ltd.

  • Main lore areas

    Obi District

  • Main ingredients used

    Iwashi (sardine), Aji (horse mackerel), Shiira (mahi-mahi), Saba (mackerel), Tobiuo (flying fish), Sawara (Japanese spanish mackerel), Firm tofu, Ginger

  • History/origin/related events

    "Obiten" is a local dish from the Obi area of Nichinan City, Miyazaki Prefecture, Japan. It is a type of fish paste product classified as fried "Kamaboko(=Fish cake)."
    It originated during the Edo period when Obi was under the rule of the Obi clan, and was created and passed down by the local residents. Originally, many dishes in the Obi area used miso, but it is believed that "Obiten" was born in the mid-19th century as a result of factors such as the cultivation of sugarcane, which began mainly with immigrants from the southwestern islands, along with the use of miso and black sugar.
    Obiten is made by mixing whole-ground fish such as Iwashi (sardine), Aji (horse mackerel), Shiira (mahi-mahi), Saba (mackerel), Tobiuo (flying fish), and Sawara (Japanese spanish mackerel), which are commonly caught in the nearby Hyuga-nada sea, with tofu and seasoning it with miso, soy sauce, and black sugar before frying. While it resembles Satsuma-age(=fried fish cake) in appearance, the inclusion of tofu makes Obiten softer with a fluffy texture and a slightly sweet, distinctive flavor. Typically, it is eaten without any further cooking after frying.
    There are restaurants in the Obi area that offer set meals featuring "Obiten," where you can enjoy it freshly fried.

  • Opportunities and times of eating habits

    It is eaten year-round as a regular side dish in daily meals. Additionally, it makes appearances during events such as rice planting, rice harvesting, and sports festivals. Furthermore, it can also be enjoyed at restaurants in the Obi Castle town area (Nichinan City).

  • How to eat

    First, remove bones and finely chop the fish, then lightly pound it. Next, mix it with tofu that has been drained of excess water using a mortar and pestle. Add ginger, beaten eggs, and seasonings, and continue to mix well. Shape the mixture according to preference, then fry it in oil.
    This dish, which has been passed down since the Edo period as a commoner's taste, is delicious even when served at room temperature as tempura. However, when freshly fried, you can taste the sweetness of the black sugar, making it enjoyable as a snack substitute.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    On the Miyazaki Prefecture School Meals Association's website, "Obiten" is introduced in the local cuisine map. It is also sold as a souvenir and available for mail order. It has become one of the popular local dishes. Additionally, "Obiten" is a registered trademark of Obiten Honpo Co., Ltd.

RECIPE

Ingredients (5-6 portions)

  • Tobiuo (flying fish) (Net weight) 150g
  • FIrm tofu 100g
  • Ginger 8g
  • Egg 1／2
  • Vegetable oil As needed
  • [Seasoning A] Salt 2.5g
  • [Seasoning A] Soy sauce 18g
  • [Seasoning A] Miso 9g
  • [Seasoning A] Mirin(=sweet rice wine) 18g
  • [Seasoning A] Sugar 30g

How to cook

  • 1. Fillet a fish into 3 pieces, remove bones, scrape and lightly pound them on a cutting board.

  • 2. Wrap fiirm tofu in a dish towel and squeeze out the excess water.

  • 3. Finely mince ginger.

  • 4. Place the tofu at Step 2 in a mortar and pestle and grind well, then add the fish and grind further. Add beaten eggs and seasoning A to flavor.

  • 5. Fry slowly in slightly lower than medium temperature oil to desired shape.

  • 6. Adding favorite vegetables such as Gobou(=Burdock root) and chinese chive is also good.

provider : "Local Cuisine Collection" (JA Miyazaki Prefecture Council of Women's Organizations)

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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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

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