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Okomojino-aburaitame (Fried Okomoji with oil) ｜ Our Regional Cuisines

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  • Saga Prefecture

    Okomojino-aburaitame (Fried Okomoji with oil)

Okomojino-aburaitame (Fried Okomoji with oil)

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  • Okomojino-aburaitame (Fried Okomoji with oil)
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    Ryokan Akebono (Japanese inn)

  • Main lore areas

    All of Saga Prefecture

  • Main ingredients used

    Takana

  • History/origin/related events

    Pickles are indispensable for daily three meals. In Saga Prefecture, seasonal ingredients are utilized and pickles are made without interruption throughout the year: Takana pickles in spring, pickled plums and rakkyo pickles in early summer, typical pickled cucumbers in summer, and pickled Daikon radish in winter. Among them, the preserved food called "Okomoji" or "Okumoji" which is made by salting Takana and Shakushina is loved even today. Especially for Takana, large and young plants are pickled in salt from March to April to make long-term and short-term pickles, respectively, and a large amount of pickles are preserved as pickled greens that can be kept all year round. The idea was to make it possible to eat old Okomoji even after they become old, and this dish is called "Okomoji no aburaitame". This dish, also known as "Takana no aburaitame" is easy to prepare at home and has become a popular soul food. Pickles are generally considered to be high in salt, but "Okomoji no aburaitame" is characterized by the fact that it is made by removing the salt from old pickles before using them, thus reducing the amount of salt.

  • Opportunities and times of eating habits

    It is made by hand in each household and eaten as a dish with rice. At restaurants in the prefecture, Okomoji is often served with set meals as a side dish pickle.

  • How to eat

    Soak salted Takana in water overnight, rinse, and remove salt. After squeezing well, chop them, fry them in sesame oil, season with sugar and soy sauce, and add dried baby sardines and sesame seeds. Adjust the amount of sugar and soy sauce according to the saltiness of the Takana. Chili peppers may be added for a spicy flavor to taste. Sometimes Onigiri (rice balls) with "Okomoji no aburaitame" are prepared, as well as Takana pilaf and fried rice.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is commonly made at home. It is also served at restaurants in the prefecture.

RECIPE

Ingredients (easy to make quantity))

  • Salted Takana (old pickled Takana) 450g
  • Sesame oil 2 tbsp.
  • Soy sauce 1 tbsp.
  • Sugar 1 tbsp.
  • Sesame seeds 1 tbsp.

How to cook

  • 1. Wash salted Takana in water and take out the salt overnight.

  • 2. Finely chop 1, saute in sesame oil, season with sugar and soy sauce, and add sesame seeds. Adjust the amount of sugar and soy sauce according to the amount of salt in the salted Takana.

provider : Recipes for local cuisine that we want to share

Recipes vary depending on the region and home.

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