- Main lore areas
- Main ingredients used
Okyuto, vinegar, soy sauce, etc.
- History/origin/related events
Okyuto is a local delicacy unique to Fukuoka Prefecture, which faces the sea. It is also called "oki-udo," and was once an indispensable part of breakfast, so much so that until before the Asian-Pacific War, there were "oki-udo vendors" who sold oki-udo every morning.
There is a theory that it was called "okyuto" or "savior" because many people were saved from starvation by using okyuto as food during times of famine, or that it was named "oki-jin" or "oki-dukkatsu" because fishermen accidentally created it from seaweed. There are various theories.
- Opportunities and times of eating habits
Although it has been eaten for breakfast since ancient times, the custom of eating it for breakfast is now fading. Okkyuto is rich in dietary fiber and low in calories, making it an ideal diet food, and it is also served as a snack at izakaya (Japanese-style pubs) and other restaurants, making it available year-round.
- How to eat
In Fukuoka City, egonori is sold rolled up piece by piece, and when eating it, it is sliced and dipped in sauce. It is served with grilled fish for an even better taste. The sauce for "okkyuto" can be any seasoning you like, such as mayonnaise or ginger soy sauce, as well as vinegar and soy sauce, ponzu (Japanese citrus juice), etc.
- Efforts for Preservation and Succession
Currently, since it is readily available at convenience stores and supermarkets, it is often made at home, and is also served in school lunches, gaining recognition among the younger generation. It is also served at restaurants and can be eaten all year round.