Namako no sunomono ｜ Our Regional Cuisines

Ishikawa Prefecture

Namako no sunomono

＊画像はイメージです（掲載画像とレシピの内容は異なる場合があります）。

Related images

Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

Image Source : Aoki Cooking School
DOWNLOAD

Main lore areas

Around Nanao City
Main ingredients used

Sea cucumbers, daikon radish

History/origin/related events

Sea cucumbers have become a popular winter delicacy in the Noto Peninsula. The history of sea cucumbers in Noto is said to date back to the 8th century. A wooden plaque excavated from the Heijo Palace site (the Inner Palace of Heijo-kyo) states that six kilograms of sea cucumbers were transported from Noto to the capital. The Engishiki, a book compiled in the mid-Heian period and used to define the rituals of the Imperial Court, also contains a record of sea cucumbers from Noto.
Nanao City, facing Nanao Bay, is known for its sea cucumbers. Surrounded by mountains, Nanao Bay has gentle waves that produce soft and tasty sea cucumbers. Sea cucumbers are caught using small bottom trawl nets, and in the late 1960s (late 1960s), the catch was over 1,000 tons. Today, the catch has dropped to the 300-ton level, but sea cucumbers from Nanao Bay account for most of the prefecture's total catch.
The sea cucumbers are then processed by hand into kinko (dried sea cucumbers) and konokawa (salted intestines), which are distributed both domestically and internationally.
Vinegared sea cucumbers" is a popular dish using sea cucumbers and is a popular snack with alcoholic beverages.
Dried sea cucumber ovaries are prized as a luxury delicacy. Dried sea cucumbers exposed to the cold wind like a curtain in early spring is a local tradition.
Opportunities and times of eating habits

Sea cucumber fishing in the prefecture begins in November and continues until the following April. In Noto, sea cucumbers are landed. They are sorted into high-end products for raw consumption and for local consumption.
Locals eat sea cucumbers in a variety of ways, with "vinegared sea cucumbers" being the most popular.
How to eat

After thoroughly washing the surface and removing the entrails, cut the sea cucumbers into thin slices and eat them mixed with grated radish and vinegar. The sea cucumber is characterized by its crunchy texture and strong scent of the sea.
The sea cucumber should be cleaned quickly by removing the slime from the surface in the same manner as salted sea cucumbers, then cut a slit on the belly side and carefully wash the part where the entrails used to be.
Efforts for Preservation and Succession

In order to make sea cucumbers, a local specialty, more accessible to children, elementary schools in Nanao City are invited to participate in a sea cucumber cooking class. The children made "Vinegared Sea Cucumbers".
Nanao City is also involved in the "Noto Sea Cucumber Cooking Contest," the "National Sea Cucumber Conference," the "Sea Cucumber Memorial Service," and the "Sea Cucumber Willow Festival" to raise awareness of the local sea cucumbers.

source : "Kanazawa, Kaga, Noto: Home Cooking of the Four Seasons" by Etsuko Aoki.

RECIPE

Ingredients (For 4 persons)

sea cucumber 100g
daikon radish 150g
[A] Sugar Less than 1 tsp.
[A] Vinegar Less than 1 tbsp.
[A] Miso (soybean paste) Less than 1 tsp.
[A] Green onion 5cm

How to cook

1. Cut sea cucumber into two equal parts and remove entrails and cut off the hard part. Rinse off the sand with water. Cut into thin slices and drain in a colander.
2. Grate daikon radish and drain well.
3. Mix the sea cucumber from step 1 with the daikon radish from step 2.
4. Combine seasonings in A, and dress 3 and finely chopped green onion.

provider : Ishikawa Dietary Improvement Promotion Council

Recipes vary depending on the region and home.

Contact

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

Namako no sunomono ｜ Our Regional Cuisines

Ishikawa Prefecture