Kochi Prefecture

Kure no nimono

Kure no nimono
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  • Image Source : Tosa Traditional Food Study Group

  • Image Source : Tosa Traditional Food Study Group


Ingredients (For 8 persons)

  • whale (Cetacea spp.) 200g
  • Daikon radish Half a daikon (500g)
  • carrot 1 carrot (100g)
  • 1 burdock root 1 or 2 (100g)
  • taro 3-4 pieces (200g)
  • konnyaku 1 chop (250g)
  • kelp thread 20g (1.5 oz)
  • Niboshi (if there are too many whales, it is unnecessary)
  • Water 4 cups
  • soy sauce 1/3 cup
  • sugar 4 tbsp.
  • sake 2 tbsp.

How to cook

  • 1. Remove the skin of radish, carrot and taro and cut them into desired shapes. Wash burdock root with a scrubbing brush, slice diagonally and soak in water. Cut konnyaku into 1cm-thick reins (tazuna).

  • 2. Cut thin slices of whale into bite-sized pieces, boil in water, and carefully scoop out and discard the scum.

  • 3. When the scum is gone, add the chopped vegetables and konnyaku, dried fish and kelp, and simmer.

  • 4. Add soy sauce, sugar and sake to taste.

provider : "Tosa no shokutaku, tsutaeru momma no aji" (Tosa Traditional Food Study Group)

* Recipes vary depending on the region and home.