#Iwate local cuisine

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料理トリビアのまとめ #0008

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じゃじゃ麺 岩手の郷土料理

「じゃじゃ麺」は、岩手県を代表する郷土料理の一つで、野菜や肉を使った炒め料理です。麺に具材をトッピングし、辛味噌や辛いタレで炒めたものをかけて提供されます。 具体的には、細麺（一般的には中華麺）に、ジャガイモやにんじん、玉ねぎ、豚肉などを炒め、味噌やタレ、唐辛子などで味付けをします。炒めることで野菜や肉の旨味が引き立ち、辛味噌の風味が絶妙に絡み合います。 岩手県内では、多くの飲食店でじゃじゃ麺を提供しており、地元の人々や観光客に親しまれています。地域ごとに微妙な味の違いがあることもありますが、どの店舗でも辛さと旨味を楽しむことができる料理です。 独特の辛みと旨味が特徴的なじゃじゃ麺は、岩手県の郷土料理として親しまれ、地域の食文化を感じることができる一品です。

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Jaja noodles Iwate local cuisine

Jajamen is one of Iwate Prefecture's most representative local dishes, and is a stir-fried dish made with vegetables and meat. It is served with noodles topped with toppings and stir-fried with spicy miso or spicy sauce. Specifically, thin noodles (generally Chinese noodles) are stir-fried with potatoes, carrots, onions, pork, etc., and seasoned with miso, sauce, chili pepper, etc. Stir-frying brings out the flavor of the vegetables and meat, and the flavor of the spicy miso intertwines perfectly. In Iwate Prefecture, many restaurants serve Jajamen, and it is popular among locals and tourists alike. Although there may be slight differences in taste depending on the region, you can enjoy the spiciness and flavor at any restaurant. Jajamen, which has a unique spiciness and flavor, is a popular local dish of Iwate Prefecture, and is a dish that allows you to experience the local food culture.

[tokidokitokyo]

岩手県

Japanese Prefectures: Tohoku - Iwate

都道府県 (とどうふけん) - Prefectures of Japan

Learning the kanji and a little bit about each of Japan’s 47 prefectures!

Kanji・漢字

岩　いわ、ガン　boulder, rock; cliff

手　て、た、シュ、ズ　hand

県　ケン　prefecture

東北　とうほく　north-east, Tōhoku (northernmost six prefectures of Honshu)

Prefectural Capital (県庁所在地) : Morioka (盛岡市)

Iwate prefecture, the second-largest prefecture in Japan, located in northeastern Honshu, is dominated by the central Kitakami Mountains and the rugged, scenic shoreline along the eastern coast. In addition to ski resorts and hot springs in the snowy winter, stunning rock formations are just some of the natural wonders found in this rugged terrain. Caves, mountains, and beaches offer stunning views and the mild summers are perfect for hiking. Traditional folklore and the samurai history of the prefecture are preserved in UNESCO World Heritage Sites. Wagyu beef, rice, and sake are also some of the best in Japan. The natural beauty and lowest population density of any prefecture on the island of Honshu make Iwate a perfect place to get off the beaten path and explore.

Recovery and Development

Iwate was one of the prefectures heavily affected by the 3.11 (2011) earthquake and subsequent tsunami, primarily along the coastline. However, the large area of the prefecture means that the prefectural capital of Morioka is as far from Fukushima as Tokyo. Since the 2011 disaster, Japan’s newest national park (Sanriku Fukko National Park), the country’s longest hiking trail, and two World Heritage Sites have been added in the prefecture. Numerous festivals are also held throughout the year in this region off the beaten path.

Recommended Tourist Spot・おすすめ観光スポット Geibi Gorge - Geibi Kei - 猊鼻渓

Photo by Iwate Prefecture

Traditional flat-bottom wooden boats offer a relaxing 90-minute float trip through the 2-km stunning Geibi Gorge on the Satetsu River. These boats were once used to transport horses and are still made by local carpenters. A long pole is used by the boatman/boatwoman to steer the boat, and the boats operate year-round. 100-m-high cliffs, ravines, waterfalls, caves, and other stunning rock formations can be seen in the changing seasonal panoramas. The boat driver will serenade passengers with the Geibi Oiwake folk song and you may feel transported into a different time.

Regional Cuisine - 郷土料理

Wanko Soba - わんこそば

Photo from JapanTravel

Noodles are very popular in Iwate prefecture. Wanko soba is a signature noodle dish of Iwate prefecture. Small bowls of soba are served, then eaten quickly before another bowl is served, and bowl after bowl is served until the customer has had enough and places a lid on the bowl to indicate they are finished. The pile of bowls showcases just how much the customer has eaten. About 10-15 bowls of wanko soba equals about one regular serving of soba, but the national record is over 500 bowls. The dish came from the hospitality of locals, who wanted diners to enjoy as much of the freshly boiled noodles as they could eat. There are a variety of condiments that you can enjoy with the noodles.

Iwate Dialect・Iwate-ken no Hougen・岩手��の方言

Iwate has at least 2 separate dialects which also overlap with some neighboring prefectures, so the following examples are general Iwate dialect phrases.

んだべ (n’dabe)

Standard Japanese: そうでしょう (sou deshou) English: Isn’t that right?

いがった (igatta)

Standard Japanese: よかった (yokatta) English: I’m glad, that’s good

まめすくてあんすたか (mame sukute ansutaka)

Standard Japanese: お元気でしたか (ogenki deshita ka) English: How have you been?

Example Sentence - んだべ

Iwate Dialect:  A:「このお餅、美味しいですね！」B:「んだべ！」 A:「Kono obento, oishii desu ne! 」B:「N’dabe! 」

Standard Japanese: A:「このお餅、美味しいですね！」B:「そうでしょう！」 A:「Kono obento, oishii desu ne! 」B:「Sou deshou! 」

English:  A: “This bentou is delicious, isn’t it!” B: “It is, isn’t it?”

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Nanbu Bijin Sugar free Yuzu Liqueur

Nanbu Bijin

Brewery Nanbu Bijin co.,ltd. Raw liquor Junmai sake （rice, malted rice） Ingredients Junmai sake, yuzu juice Alcohol content 9% Volume（ml） 360 ml Manufacture process Normal sake is made using 80% steamed rice and 20% malted rice, but the Junmai sake used as a base in ‘Sugar free Yuzu Liqueur’ is made only with malt. As the name suggests, this is a liqueur made simply from Junmai sake and yuzu, without using any sugar or sweeteners. Fruits & vegetables used Yuzu Origin Iwate Prefecture Characteristics of used fruit and vegetables We use 100% hand squeezed ‘Hokugen yuzu’ from Rikuzentakata in Iwate Prefecture. After the Great East Japan Earthquake, ‘Nanbu Bijin’ created ‘sugar free yuzu liqueur’ with an objective to create a new industry that would be a foothold for the rebuilding of coastal regions. Tasting comment It is a well-balanced fruit liqueur with the Junmai sake’s refined malt sweetness mixing with the sourness and bitterness of the yuzu as well as the salty plum. Recommended drinking temperature 5℃ - 15℃ Recommended drinking method Chilled and straight Storage method Store in a cool, dark place Compatible local cuisine and ingredients White-flesh fish carpaccio, Sasuke pork* in salt *A brand of pork produced at Kuji Farm, a pig farm in the northern parts of Iwate Prefecture.

[futoshiota]

#local #udon #miso #noodle #bean #paste #organic #farm #agriculture #Tokyo #apiculture #beekeeping #honey #life #vegetable #eat #healthy #food #juice #cuisine #soil #flower #herb #seed #green #restaurant #beautiful #nature #foodporn #じゃじゃ麺 (Iwate Prefecture)

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KBBQ has been my new addiction since I love exploring new cuisines from different cultures. This time it was all about indulging in a whole new BBQ experience in Sauga 😇. @miga_bbq invited me to try and taste their signature dishes a bit before their reopening and, I must say that I thoroughly enjoyed the rich flavours and spices from this feast. Just to give you all a quick background, Miga BBQ has been appreciated by the locals for over 15 yrs for bringing in all the fresh and high-quality products and delivering them with perfection 🙌🏻 . They use A4 Japanese Wagyu Beef 🥩 (sirloin) from Iwate Prefecture and, all the meats are handcrafted/marinated in-house! 💥 Firstly, I need to admire the packaging it was so clever. I got almost everything under the box as a perfect takeout BBQ🫕. I got a chance to try their Premium Wagyu Box 🍱, the newly introduced snack 'Jugee' balls 🍚 and their signature Gochu Wings 🍗. 🥩 Premium Wagyu Box - These are a limited edition picnic box that comes with thin-sliced and marinated Japanese A4 Wagyu Sirloin over premium Japanese Tamaki gold rice! served with Miga salad, shrimp tempura 2pcs, beef dumplings two pcs, sides and miso soup 🤤 🍙 Jugee Balls - This is innovation at its best and is a perfect answer to the complex taste buds that we all have. These new snacks are deep-fried rice balls that have either beef bulgogi, kimchi and bacon or avocado inside as a filling. They're your go-to companion with the Miga's picnic boxes. 😋 🍗Gochu Wings - These are some crazy addictive Korean Fried Chicken wings with gochujang sauce that instantly kicks in with sweet and spicy flavours. 😍 Smack-Ah-Meter - 🔥 🔥 🔥 🔥 🔥 They are currently closed for dine-in but, they are open for Takeout & Delivery Tue - Sun: 4 pm-8:30 pm 🏃🏻‍♂️ Thank you, @miga_bbq and, for inviting me to experience this delicious meal. I want to share some extra love for their patios as they are so vibrant and, I can't wait for them to open up in the mid of June to visit again. [gifted] 🍱 Miga BBQ Restaurant 📌2382 Dundas St. W. Mississauga, ON. (at Miga Korean BBQ) https://www.instagram.com/p/CPn4MnjFLBX/?utm_medium=tumblr

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料理トリビアのまとめ #0007

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ごっかけそば 岩手の郷土料理

「ぼっかけそば」は、岩手県盛岡市周辺で親しまれている郷土料理の一つで、熱々のそばに大根おろしやネギ、そして肉味噌をのせて提供される料理です。 具体的には、茹でたばかりの熱いそばに、千切りにした大根をすりおろしたもの（大根おろし）、細かく刻んだネギ、そして肉味噌（豚肉を味噌と一緒に炒めたもの）をのせたものがぼっかけそばです。 ぼっかけそばは、独特の風味と旨味があります。熱いそばと温かい肉味噌、大根おろしの相性が良く、食べるときには具材をよく混ぜてからいただくのが一般的です。特に冬場に暖かい料理として親しまれています。 岩手県盛岡市周辺の飲食店などで、地元の方々や観光客がぼっかけそばを楽しむことができます。郷土料理として地元の食文化を体験する上で、ぼっかけそばもぜひ味わってみてください。

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bokkake soba Iwate local cuisine

"Bokkake Soba" is a local dish that is popular around Morioka City, Iwate Prefecture, and is served with piping hot soba topped with grated daikon radish, green onions, and meat miso. Specifically, bokkake is freshly boiled hot soba topped with shredded grated radish (grated radish), finely chopped green onions, and meat miso (stir-fried pork with miso). It's soba. Bokkake soba has a unique flavor and umami. Hot soba noodles, warm meat miso, and grated daikon go well together, and it is common to mix the ingredients well before eating. It is especially popular as a warming dish during the winter. Locals and tourists can enjoy bokkake soba at restaurants around Morioka City, Iwate Prefecture. To experience the local food culture as a local dish, be sure to try bokkake soba.

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わんこそば 岩手の郷土料理

わんこそばは、岩手県盛岡市周辺で生まれた、非常に細いそばを使った郷土料理です。 その名の通り、「わんこ」と呼ばれる小さな器に盛り付けられたそばを、短時間で食べることを競う競技やイベントで知られています。 特徴的な点として、非常に細いそばを大量に食べることが求められる点が挙げられます。 んこそばは一般的に量が多く、数秒から数十秒という短時間で食べることが求められることから、「早食い」の競技として親しまれています。 盛岡市などで行われるわんこそばのイベントでは、地元の人々や観光客が参加して競技を楽しむ姿が見られます。 そのほか、一般的な食事としても提供され、観光客がわんこそばを味わうことができる飲食店もあります。

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Wanko soba Iwate local cuisine

Wanko Soba is a local dish that originated around Morioka City, Iwate Prefecture, and is made using very thin soba noodles. As the name suggests, it is known for competitions and events where people compete to eat soba served in small bowls called ``Wanko'' in the shortest possible time. A distinctive feature is that you are required to eat large amounts of very thin soba noodles. Nkosoba is generally eaten in large quantities and must be eaten in a short period of time, ranging from a few seconds to several tens of seconds, so it is popular as a ``fast eating'' competition. At Wanko Soba events held in Morioka City and elsewhere, locals and tourists can be seen participating and enjoying the competition. In addition, there are restaurants where tourists can enjoy Wanko Soba as a regular meal.

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がんづき 岩手の郷土料理

「がんづき」とは、岩手県で伝統的に食されている郷土料理の一つです。 通常、白米を麹と共に発酵させて作ったものを指します。日本酒の製造過程で使われる麹（こうじ）を米と混ぜ、発酵させた後、炊いたり蒸したりして食べます。 がんづきは、米飯を発酵させたもので、独特の風味とコクがあります。また、消化を助ける働きがあるとされ、保存食としても利用されることがあります。 作り方は、麹と米を混ぜて発酵させる工程を経て作られますが、詳細な工程は地域や家庭によって異なることがあります。伝統的には、岩手県の特産品である岩手山麓産の米を使用することが一般的です。

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Ganzuki Iwate local cuisine

Ganzuki is one of the local dishes traditionally eaten in Iwate Prefecture. Usually refers to rice made by fermenting white rice with koji. Koji, which is used in the sake manufacturing process, is mixed with rice and fermented, then boiled or steamed and eaten. Ganzuki is fermented rice and has a unique flavor and richness. It is also said to have a digestive aid, and is sometimes used as a preserved food. It is made through a process of mixing koji and rice and fermenting it, but the detailed process may differ depending on the region or household. Traditionally, it is common to use rice grown at the foot of Mt. Iwate, which is a specialty of Iwate Prefecture.

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まめぶ汁（まめぶじる） 岩手の郷土料理

岩手県の伝統的な料理の一つに「まめぶ汁（まめぶじる）」があります。これは岩手県で親しまれている郷土料理で、豆腐や野菜などを使った栄養豊富な汁物です。 材料: - 豆腐 - こんにゃく - 里芋（山芋）やごぼうなどの根菜類 - ほうれん草や春菊などの葉物野菜 - だし（昆布や鰹節から取ったもの） - 醤油や塩、味噌など調味料 - お好みで他の野菜や具材を追加することもあります 作り方: 1. 野菜を洗って、好みの大きさに切ります。豆腐も食べやすい大きさに切ります。 2. 鍋にだしを作ります。昆布や鰹節を水に浸け、一煮立ちさせてだしを取ります。 3. だしを入れた鍋で野菜を煮ます。野菜が柔らかくなるまで煮込みます。 4. 豆腐を加え、さらに煮込みます。必要に応じて調味料（醤油や塩、味噌など）で味を調えます。 5. 器に盛り付けて完成です。

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Mamebujiru Iwate local cuisine

One of the traditional dishes of Iwate Prefecture is Mamebujiru. This is a popular local dish in Iwate Prefecture, and is a nutritious soup made with tofu and vegetables. Materials: - Tofu - Konnyaku - Root vegetables such as taro (yam) and burdock - Leafy vegetables such as spinach and garland chrysanthemums - Dashi (made from kelp or bonito flakes) - Seasonings such as soy sauce, salt, and miso - You may add other vegetables and ingredients as per your preference. How to make: 1. Wash the vegetables and cut them into desired sizes. Cut the tofu into bite-sized pieces. 2. Make the stock in a pot. Soak kelp and bonito flakes in water and bring to a boil to make dashi. 3. Boil the vegetables in a pot with the stock. Simmer until the vegetables are soft. 4. Add tofu and continue to simmer. Adjust the taste with seasonings (soy sauce, salt, miso, etc.) as needed. 5. Arrange in a bowl and it's done.

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きりせんしょ 岩手の郷土料理

「きりせんしょ」は、岩手県の伝統的な郷土料理の一つです。 岩手県南部地域、特に盛岡市周辺で親しまれています。一般的には「きりせん」とも呼ばれます。 きりせんしょは、主に米粉や小麦粉を使用して作られる平べったい薄焼きの麺を指し、その麺を独特のスープやタレと一緒に食べる料理です。 この薄焼きの麺は細長くて平べったく、そうめんのような細さですが、食感や味わいは異なります。 基本的な作り方は次の通りですが、地域や家庭によって微妙な違いがあります。 材料: - 米粉や小麦粉 - だし（昆布や鰹節から取ったもの） - 醤油や塩、味噌など調味料 - タレ（お好みで） 作り方: 1. 米粉や小麦粉に水を加えて生地を作ります。生地を伸ばして薄く延ばし、切り分けます。 2. 鍋にだしを作ります。昆布や鰹節を水に浸け、一煮立ちさせてだしを取ります。 3. だしを加えた鍋で麺を茹でます。麺が浮いてきたら取り出します。 4. お好みで醤油や塩、味噌などでスープを調味します。 5. 麺を器に盛り、スープやタレをかけて完成です。

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Kirisensho Iwate local cuisine

"Kirisensho" is one of the traditional local dishes of Iwate Prefecture. It is popular in the southern part of Iwate Prefecture, especially around Morioka City. It is also commonly called "Kirisen". Kirisensho refers to flat, thin noodles made mainly from rice flour or wheat flour, and is a dish in which the noodles are eaten with a unique soup or sauce. These thin noodles are long and flat, similar to somen noodles, but with a different texture and taste. The basic recipe is as follows, but there are subtle differences depending on the region and household. material: - Rice flour or wheat flour - Dashi (made from kelp or bonito flakes) - Seasonings such as soy sauce, salt, and miso - Sauce (optional) How to make: 1. Make dough by adding water to rice flour or wheat flour. Stretch the dough, roll it out thinly and cut it into pieces. 2. Make the stock in a pot. Soak kelp and bonito flakes in water and bring to a boil to make dashi. 3. Boil the noodles in a pot with the stock. When the noodles float, remove them. 4. Season the soup with soy sauce, salt, miso, etc. to your preference. 5. Place the noodles in a bowl, add the soup or sauce, and it's done.

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ひっつみ汁 岩手の郷土料理

岩手県のひっつみ汁は、主に鶏肉や野菜を使った汁物で、地域や家庭によってレシピに微妙な違いがあります。 材料: - 鶏肉（もも肉やささみなど） - 野菜（大根、人参、ねぎ、しいたけなど） - だし（昆布や鰹節から取ったもの） - 醤油や塩、味噌など調味料 - う��んやそうめんなどの麺類（お好みで） >作り方: 1. 鍋にだしを作ります。昆布や鰹節を水に浸け、一煮立ちさせてだしを取ります。 2. 鶏肉を切り、鍋に入れて炒めます。色が変わるまで加熱します。 3. 切った野菜を加えて炒めます。野菜に火が通るまで炒めます。 4. 取っただしを加えて煮込みます。 5. 好みの調味料（醤油や塩、味噌など）で味を整えます。 6. うどんやそうめんを加え、煮立ったら完成です。

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Hitsumi soup Iwate local cuisine

Hitsumi soup from Iwate Prefecture is a soup mainly made with chicken and vegetables, and the recipe varies slightly depending on the region and household. Material: - Chicken (thighs, chicken breasts, etc.) - Vegetables (radishes, carrots, green onions, shiitake mushrooms, etc.) - Dashi (made from kelp or bonito flakes) - Seasonings such as soy sauce, salt, and miso - Noodles such as udon or somen (optional) >How to make: 1. Make the stock in a pot. Soak kelp and bonito flakes in water and bring to a boil to make dashi. 2. Cut the chicken and add it to the pot to stir-fry. Heat until it changes color. 3. Add the cut vegetables and stir-fry. Stir-fry until the vegetables are cooked through. 4. Add the stock and bring to a simmer. 5. Adjust the taste with your favorite seasonings (soy sauce, salt, miso, etc.). 6. Add udon or somen noodles and bring to a boil.

[english-fruit-sake]

Nanbu Bijin　Sugar free Plum Liqueur

Nanbu Bijin

Brewery Nanbu Bijin co.,ltd. Raw liquor Junmai sake （rice, malted rice） Ingredients Junmai sake, plum Alcohol content 9% Volume（ml） 720 ml Manufacture process ‘Sugar free plum liqueur’ is made from just the base ingredients of Junmai sake and plum, without adding any sweeteners (including natural sweetening agents). There are no acidulants or preservatives added. To make this beverage, plums are soaked in our Junmai sake made from pure malt. Fruits & vegetables used Plum Origin Iwate Prefecture Characteristics of used fruit and vegetables This beverage uses richly scented plums from Oshu in Iwate Prefecture. They are cultivated in a prefecture that receives lots of sunlight, which provides its characteristic juicy, rich scent. Tasting comment It has a light, adult taste that is formed as a result of using Nanbu Bijin’s unique ‘all-malt processing’* techniques, extracting the original umami of Junmai sake in the process. Due to no sugar being present, the caramelization process does not occur, which provides a pretty, ‘luxurious pink’ color. *All-malt processing is the process of brewing using only malt as a base. Recommended drinking temperature 5℃ - 15℃ Recommended drinking method Chilled and straight Storage method Store in a cool, dark place Compatible local cuisine and ingredients Greens-fed chicken* confit, chrysanthemum vinegar foodstuffs *Bred in Iwate Prefecture, they are characterized by the lack of smell unique to chicken meat.