Language

Iwate Prefecture

Sukikonbu no nimono

Sukikonbu no nimono
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  • Image Source : Agricultural Extension Technology Division, Department of Agriculture, Forestry and Fisheries, Iwate Prefecture

Main lore areas

Sanriku Coastal Area

Main ingredients used

Sukikonbu, carrots, deep-fried tofu, dried shiitake mushrooms, soy sauce

History/origin/related events

Sukikombu" is made by boiling young kelp from the Sanriku coast, cutting it into thin strips, and drying it into boards. Around 1969, kelp cultivation and processing of sukikombu began in the coastal village of Fudai, and it spread throughout the prefecture as a preserved food. Fudai's suki-kombu is made from young kelp that has not been thinned out, giving it a soft and chewy texture.
Sukikonbu-nimono" is made by boiling sukikonbu with dried shiitake mushrooms, carrots, and other ingredients. It is served with dried shiitake mushrooms, carrots, and other ingredients, and is often combined with other seafood, such as kojo, konishin, and scallops, to create a unique taste. It is a local dish of Fudai Village, where it is produced, but it is also eaten as a daily home-style dish throughout the prefecture, and is widely rooted in the community.

Opportunities and times of eating habits

Dried "sukikombu" is sold at supermarkets and other stores regardless of the season, so it is eaten at home on a daily basis. In recent years, fresh sukikombu has become available in the spring and is now considered a seasonal food.

How to eat

Sukikombu is soaked in water and simmered with thinly sliced carrots, dried shiitake mushrooms, and other ingredients in soy sauce. The ingredients vary from household to household. It is sometimes combined with marine products such as kojo, konishin, scallops, grilled dried mackerel, and processed foods such as satsuma-age and chikuwa (fish ball). Sukikombu is also used in salads, as it can be eaten only after it has been cooked and rehydrated. Suki-kombu is best left to cool before serving, rather than immediately after cooking, so that the kombu can soak up the flavor.

Efforts for Preservation and Succession

(Outline of the people who have passed it on, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
Kombu is widely rooted as a home-style dish, and is also used as a menu item that can be prepared and left over. It is sold as a side dish at local supermarkets. It is also used as a school lunch menu in many parts of the prefecture.

RECIPE

Ingredients (For 10 persons)

  • Fudai sukikonbu 1 sheet (40g), about 700g after being rehydrated in water
  • dried shiitake mushroom 4 medium pieces (20g)
  • carrot 80g
  • Grilled and dried mackerel Half a piece (100g)
  • deep-fried tofu 2 small pieces
  • Dried plum 5 pieces
  • Water 1,800cc
  • Soy sauce 8 tbsp.
  • mirin (sweet cooking sake) 4 tbsp.
  • sake 5 tbsp.

How to cook

  • 1. Wash sukikombu quickly in water, soak in plenty of water for about 20 minutes, soak in water to soak, loosen well, and drain in a colander.

  • 2. Wash dried shiitake mushrooms quickly in water, soak in warm water for about 30 minutes to soak them, remove the taro flakes, and cut into thin strips.

  • 3. Cut carrots into thin strips. Remove bones and skin from grilled dried mackerel and roughly break into pieces. Dip deep-fried tofu in boiling water to remove oil, cut in half horizontally and cut into strips.

  • 4. Pour water into a copper pot, add sukikombu and dried shiitake mushrooms, cover with a lid, and simmer over high heat until the water begins to boil, then reduce the heat to medium and cook, stirring occasionally, until the kombu has a slightly crunchy texture, about 10 minutes.

  • 5. Add carrots and bring to a boil, then add sake, mirin, and soy sauce. When it comes to a boil again, add grilled mackerel, deep-fried tofu, and dried plums, cover with a lid, and simmer over medium heat, stirring occasionally, for about 10 minutes. Once simmering, remove the seeds from the dried plums.

  • 6.

provider : "Iwate Prefecture Food Artisan" (Sono Hikagemoi)

* Recipes vary depending on the region and home.