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Matsumaezuke(Matsumae) isHokkaido Oflocal cuisine.Herring roe,Squid,KelpTheSoy sauceIt is a preserved food that has been pickled in.


As the name of "Matsumae" suggestsMatsumae clan(Current HokkaidoMatsumae-gunMatsumaeThe origin is the local cuisine of the surrounding area). Edo PeriodLate, southern HokkaidoherringFishing is thriving[1], Herring eggHerring roeWas a cheap food.To that number of childrenSquidとKelpTogether,saltThe origin of Matsumaezuke is what was pickled in.However, in the mid-1950s, herring continued to be unfished.[1], Kazunoko became an expensive food.As a result, the proportion of dried squid and kelp increased, and the number of dried squid and kelp pickled in it increased.As for the seasoning, there was a change in taste preference, so soy sauce and a seasoning liquid containing mainly soy sauce were used.


  • Keep the dried squid and kelp dry, wipe the surface with a wet cloth, wipe off the dust, and cut into small pieces with scissors.Cut the kazunoko into small pieces.Ginseng,GingerCut into thin strips of dried squid and kelp.
  • The chopped and prepared material,liqueur·Soy sauce·sweet sakeBoiled and then soaked in cold seasoning soup, dried radish,Red peppersMix (Nanban) together.
  • Store in a cool place for about a week.

However, there are few authentic Matsumaezuke sold at supermarkets in Hokkaido that contain ginger, dried radish, and chili peppers.There are few carrots.

The umami of dried squid and kelp is brought out moderately, and the slimy kelp and the chewy texture of dried squid and kazunoko are delicacies that weave a pleasant texture.It goes well with sake and as a side dish for rice.

Matsumaezuke, a local dish, was first commercialized in 12 by Masao Kaito, the first president of Hakodate Yamakataya, and became known nationwide.At that time, what was originally salted was changed to soy sauce, which was a major turning point for the spread of Matsumaezuke.

CarrotTo pickle as early asDry matterThere is also a recipe made by boiling kelp, but the original taste does not come out because the stickiness of kelp and the taste of dried squid are lost.In addition, there are similar and non-commercial products that are made in the same way.


[How to use footnotes]

注 釈


  1. ^ a b Atsushi Teraoka. “Japanese fishing that does not learn from the depletion of herring”. Nikkei BP. 2020/9/16Browse.

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    Takana(Taka, Mustard greens, scientific name:Brassica juncea there. integrifoliaWhat isBrassicaceae OfPerennial herbso,MustardVariant of. It grows to a length of about 20-60 cm.Closely relatedVegetablesAsKomatsuna,KatsuonaEtc. are known.The place of origin is Central Asia.Heian periodof"Wanasho], The description of "Takana" can be seen, and it seems that it had already been introduced to Japan by this time.The full-scale introduction was in the Meiji era, when seeds entered the Nara Prefectural Agricultural Experiment Station (Nara Agricultural Experiment Station) from China, and after that, they were cultivated in three places, especially Setaka Town in Fukuoka Prefecture, Shingu City in Wakayama Prefecture, and inland Yamagata Prefecture. became[1].

    The leaves and stems are soft and spicy, depending on the variety and cultivation method.The spicy ingredient ismustardSame asAllyl isothiocyanate. mainlypicklesIs edible as.Nozawana,Hiroshima greensWith Japan's three majorsPickled vegetablesCan be counted[2][1].

    how to eat

    Pickled mustard

    Shintakana-zuke, which is packed in a bag and frozen to maintain the beautiful green color of the mustard, and during agingLactic acid fermentationIt can be divided into old mustard pickles, which are tortoiseshell-colored and have a unique scent.[1]..Shin-takana-zuke is mainly composed of allyl mustard oil, while old-takana-zuke is mainly composed of phenols and has a unique scent.[1]..When commercializing the mustard mustard pickles, the desalting time by running water is long and low salt (about 4%) and the old pickling odor is low, and the desalination time by running water is short and the high salt (about 7%) and strong old pickling odor is strong. There is[1].

    It is often sold as finely chopped mustard, such as kelp mixed with kelp and sesame takana mixed with sesame.[1]..The dishes using mustard pickles are as follows.

    WakayamaShingu CityIn such cases, spread the leaves without chopping the mustard pickles.rice ballWrapped inMeharizushiAlso known, new mustard pickles are being used.[1]..Mehari-zushiShingu StationIt was a famous ekiben (sold out in 2013)[3]).

    Setaka Town, Fukuoka Prefecture is a production center of Miike mustard, and mainly old mustard pickles are made.[1].

    Pickled mustard in chickenCooked in waterThere is also a hot pot that has been chopped and stewed.Because the sourness of the mustard pickles is strong,Ponzu sauceYou can eat it deliciously even if you don't put it on.Red peppersAnd soaked in the same wayMustard mustardAlsoFukuoka,KumamotoIt is popular as a specialty of.AlsoMentaikoAnd soakedMeita TakanaIt is,Hakata(Fukuoka City) Is known as a specialty product.

    Fukuoka,Kumamotoでpork bone ramenMany of the shops that offer sautéed mustard mustard pickles for oil with chili peppers that can be topped with ramen if you like.

    Pickles made from Kusumi Takana and Aso Takana may be classified as "Mustard greens pickles" as a family of mustard greens.[1].

    How to eat other than pickles

    There is also a way to eat it that is not pickled mustard.WakayamaTaiji TownThen.Dolphin sukiyakiIn addition, the mustard may be boiled as it is.It is said to suppress the smell of whales with mustard[4].


    Miike Takana

    A variety cultivated mainly in the southern part of the Chikugo region of Fukuoka prefecture.The prefectureOmuta CityIt has this name because it was cultivated in Miikeyama.[2]..It features large purple leaves and thick veins, which can reach up to 1 meter in height.Seeds are sowed in autumn and harvested in spring[2].

    Yanagikawa feudal lordMetMr. Tachibana Meiji ErabecomeYanagawaIt is a variety improved at the "former Tachibana Agricultural Experiment Station" established in Mitsuhashi Town, and is a product of Chinese Sichuan greens and native purple mustards.[2].

    It is said that Omuta City originatedStir-fried mustard in oil TheMiike coal mineBeloved by the workers of Japan and still loved locally[2].

    Unzen hump takana

    NagasakiUnzen CityVarieties cultivated in Azuma Town[5]..Characterized by small protrusions on the stem[5], Because there is less bitternesssaladIt is also possible to eat raw food[6].

    Manao Mine, who was from the same city and was withdrawn from China, brought back the seeds and started cultivating them. Gradually it wasn't made[5]..But trying to revive the local vegetables2002The "Unzen Kobu Takana Revitalization Project Team" was formed in Japan by local producers and the government, and is currently cultivated by about 10 farmers.[5].

    Also, Unzen Kobu TakanaItaly"Presidio" (food fort), which is given to the most rare ingredients by the "Slow Food Association International Headquarters", is the first Japanese ingredient to receive certification.[6].

    Aso Taka

    It is a mustard cultivated in the Aso region of Kumamoto prefecture.It is smaller than the mustard mustard on the flat ground, and it is hard to soften, so it is suitable for making pickles.[7]..The harvest season is from the middle to the end of March, and each one is harvested by hand without using a machine.At that time, the stems are broken by hand and harvested, so in Aso, the harvesting work is called "takana folding".[8].

    Aso's mustard pickles are soaked in a weak salt for several days.New pickles"I put it on for about a year with a strong salt content.NukazukeThere is[8], New pickles are used to accompany rice by making the best use of the aroma, and old pickles are used to accompany rice, as well as to dishes such as stir-fried oil and mustard mustard.[9].

    Reduction policyIn recent years, it has become established as the "taste of Aso" due to the fact that the mustard mustard was made from the surplus farmland due to the influence of the above, and the mustard pickles were actively marketed.[9].


    [How to use footnotes]
    1. ^ a b c d e f g h i "Manufacturing method of pickles”. All Japan Pickles Cooperative Association. 2022/4/8Browse.
    2. ^ a b c d e Toyoda (2006): Page 96
    3. ^ [Sold out] Mehari sushiWebsite Ekiben Museum "Ekiben at Shingu Station" Retrieved February 2020, 2
    4. ^ Kazuko Kusaka, Minoru Yoshida (Wakayama Nobuai Women's Junior CollegeProfessor), Mariko Yuzaki (Professor)Wakayama University(Professor, Industry-Academia Collaboration and Research Support Center) (ed.), March 2014, 3, "Local food utilization skill course Kumano ☆ Food and agriculture school recipe collection(PDF), Higher Education Institution Consortium Wakayama pp29, p.52
    5. ^ a b c d Toyoda (2006): Page 123
    6. ^ a b "Regional food brand labeling standards”. Food Industry Center. 2013/7/12Browse.
    7. ^ Toyoda (2006): Page 135
    8. ^ a b "What is Aso Takana-zuke?”. Aso Takanazuke Cooperative. 2013/7/12Browse.
    9. ^ a b Toyoda (2006): Page 54


    • Supervised by Kenji Toyota, "Kyushu Treasure Set Story Delicious Local Cuisine Encyclopedia", Nishinippon Shimbun, 2006


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