Utsukushima Fukushima Story Site Map
The four seasons of Fukushima The dreamer of Fukushima
The folktales in Fukushima The taste in Fukushima
[ PART 1 | PART 2 | PART 3 | PART 4 ]
The taste in Fukushima : PART 2

PART 2

Salmon Roe Rice (Namie Town)

Recipe and Origin of the Name
This dish, which is made from salmon roe
taken from the female salmon, has been a
national favorite since salmon fishing
began in the Namie district.
Ingredients:
5 cups rice
Slightly less than a cup of
salmon roe
Sliced salmon to taste
Seasonings:
A dash of salt
A dash of sake
A dash of say sauce


Preparation

(1)Remove roe from raw salmon. (2)Wash thoroughly.
(3)Chop sliced salmon into
pieces without boning. 		(4)Add chopped salmon and
seasonings to rice; boil.
(5)Keep it on the boil for
a few minutes. Add salmon roe. 		(6)When rice is cooked, bone
salmon. Mix rice, salmon and
roe well.
* The bones give more flavor
to the rice when boiled.

Kaki Yokan (Fine Persimmon Paste, Aizu District)

Recipe and Origin of the Name
Almost every farmhouse has persimmon
trees that produce fruit which can be
made into kaki yokan. Persimmons are
highly nutritious. Kaki yokan make good
between-meal snacks. (Aizu district)
Ingredients:
500cc (2.5 cups) juice of ripe persimmons
200g (a little less than 2 cups) sugar
1 bar Japanese gelatin, soaked in water


Preparation

(1)Peel and core persimmons.
Put persimmons in blender and
make juice. 		(2)Put soaked Japanese gelatin into
persimmon juice. Heat it to
dissolve gelatin. Add sugar.
Reduce it to jelly.
(3)Cool a jelly mold with water.
Pour jelly into mold. Leave 3 to 4 hours until solid.
Remove from mold. Slice and serve.

Homemade Buckwheat Vermicelli (Aizu District)

Recipe and Origin of the Name
Handmade buckwheat vermicelli from
the Aizu district has been a traditional
part of local cuisine handed down for
generations. The most important step in
cooking is kneading the dough.
Ingredients:
500g buckwheat
1 cup (200cc) boiling water
A little buckwheat to dust
the table while kneading and
rolling out the dough.


Preparation

(1)Put buckwheat in bowl and pour
boiling water into a bowl.
Mix flour thoroughly. 		(2)Shape it into a lump, cover it
in plastic wrap and let stand
about 3 minutes.
(3)Flour the dough with buckwheat
to make it easy to handle;
knead until sticky.
(Pour a little bit of water and
make a lump; mix as you knead.) 		(4)Roll out to a uniform thickness.
(5)Continue until the
dough is 2 to 3mm
thick. 		(6)Fold the dough
lengthwise twice. 		(7)Flower the dough
thoroughly with buckwheat;
slice the dough into
strips about 3mm wide.

Handmade Buckwheat Vermicelli (How to Boil)

Recipe and Origin of the Name
The quality of your buckwheat vermicelli
depends upon how well you knead it and
roll it out. It also depends on the final
step in preparation-boiling. About 3 to 4
minutes is sufficient.
Ingredients:
500g buckwheat
A little wheat flour
10 small balls of buckwheat
vermicelli dough
Water weighing 5 to 6 times the
weight of vermicellis
For dried vermicelli noodles,
prepare 3 times more water
(For 10 servings or more, divide
the noodles into two or three parts
and boil separately.) three.)


Preparation

(1)Just before serving, fill
a large pot with water until
almost full and boil.
Separate vermicelli and put
into pan; stir gently with
chopsticks. 		(2)When the water comes to a boil
again and the vermicelli floats
to the surface, add a bit
more water.
(3)When the water comes to a boil
and vermicelli comes to the
surface once again, add slightly
more water than the time before,
watching the condition of
the vermicelli.
(4)Remove the vermicelli when
tender and place into cold
water to cool; drain.
Add more cold water and stir
gently to remove paste on
the surface and make the
vermicellis firm. 		(5)Drain and serve in individual
portions.


(Taken from Illustrated Cuisine of Fukushima, published by Fukushima-ken NOYUKAI )

[ PART 1 | PART 2 | PART 3 | PART 4 ]

Top Page Site Map