Tsuwabukino-aburaitame (fried tsuwabuki) ｜ Our Regional Cuisines

Miyazaki Prefecture

Tsuwabukino-aburaitame (fried tsuwabuki)

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Image source: Hisae Shinohara of the Faculty of Education, University of Miyazaki
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Image source: Hisae Shinohara of the Faculty of Education, University of Miyazaki

Main lore areas

Miyazaki City, Miyakonojo City, Nichinan City
Main ingredients used

Tsuwabuki, carrot, fried thin tofu

History/origin/related events

Tsuwabuki is native to Japan and grows wild south of Fukushima and Ishikawa prefectures in Honshu, but has long been used as a food mainly in Kyushu and some other regions. Today, it is cultivated in Miyazaki Prefecture, Saiki City in Oita Prefecture, and Kagoshima Prefecture, but it grows wild along the coastline in the southern part of Miyazaki Prefecture due to its mild climate. In the Nichinan region, Tsuwabuki is said to be a poison remover, and during the Taisho era (1912-1926), it was actively shipped to coal miners in Kitakyushu, where they would eat it. Tsuwabuki is a perennial herb in the Asteraceae family, and is sometimes called Ishibuki, Tsuyababuki, or simply Tsuwa due to its appearance. It is similar to Fuki, but while Fuki spreads its leaves in summer, Tsuwabuki is evergreen and grows green all year round, with thicker leaves, shiny surface, darker green color, and many hairs on the stem and leaves. Fukinoto, like Fuki, does not form, but grows a flower stalk and produces yellow flowers from autumn to late autumn. It is used in a variety of dishes such as Tsukudani and Aemono, and "Tsuwabukino-aburaitame" is a popular dish often made in the Nichinan region as one of theTsuwabuki dishes.
Opportunities and times of eating habits

Tsuwabuki is a spring food. Harvesting in Kyushu begins in January and reaches its peak in March and April, when the young leaves begin to sprout, and the best time to eat it is around that time. It is commonly eaten as a side dish at home.
How to eat

Peel and soak the Tsuwabuki in water to remove the roughness, then boil them in plenty of salted water. Saute boiled Tsuwabuki well, add fried thin tofu, etc., and season with soy sauce, sugar, etc.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
In recent years, Tsuwabuki is sold in supermarkets, but this is not a native plant, but a cultivated one, and in stores it is served peeled and soaked in water. In the village of Nanaura on the Nichinan coast, it is common to see them planted in the fields. It is also served at inns and hotels as a spring food.

RECIPE

Ingredients (for 5 servings)

Tsuwabuki 500g
Fried thin tofu 1
Sesame seeds As needed
[Seasoning A] Sugar 2 tbsp.
[Seasoning A] Soy sauce 2 tbsp.
[Seasoning A] Vegetable oil 3 tbsp.
[Seasoning A] Salt A little

How to cook

1. Peel and soak Tsuwabuki in water to remove the scum.
2. Boil Tsuwabuki in plenty of water with a sprinkle of salt.
3. Saute the boiled Tsuwabuki well in vegetable oil.
4. Add fried thin tofu cut into strips and seasoning A, and saute further.
5. After turning off the heat, sprinkle with sesame seeds.

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

Tsuwabukino-aburaitame (fried tsuwabuki) ｜ Our Regional Cuisines

Miyazaki Prefecture

Tsuwabukino-aburaitame (fried tsuwabuki)

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 (for 5 servings)

How to cook