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Tottori Prefecture

Daisen okowa

Daisen okowa
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Main lore areas

Western region

Main ingredients used

glutinous rice, yaki-chikuwa, chicken, carrots, burdock root, dried shiitake mushrooms

History/origin/related events

Daisen Okowa" is a local dish of the western area, made with ingredients from the foot of Mt. It is said to have originated in the old days when monks and soldiers would cook rice with mountain birds and grasses to pray for victory when going to battlefields, and has since been passed down through generations as a feast for festivals and celebrations. In the Meiji period (1868-1912), it was served at the spring and fall cow and horse fairs held at Bakuroza in Daisenji Temple, and was also a popular lunch for people making pilgrimages to Mt. It is said that the name "Daisen Okowa" came from the name of a place at the foot of Mt. Daisen, a national park, after the Meiji period (1868-1912), and that it used to be called "Aseri Okowa," perhaps derived from the name of the former Aseri County.
In 1986, "Daisen Okowa" was selected as one of the rice balls by the Food Agency (Hometown Rice Ball Selection Committee).

Opportunities and times of eating habits

Every year, at the annual festivals of the local deity and other festivals, households would make this home-style dish and bring it as a souvenir to guests. It is believed that the original Daisenji okowa, a vegetarian dish served to those who trained in Daisen, spread to households and became Daisen okowa.

How to eat

Glutinous rice is mixed with shiitake mushrooms, burdock root, chestnuts, konnyaku, fried tofu, etc., seasoned with broth, soy sauce, sugar, etc., and cooked. Ingredients used vary from household to household, and there seems to be no set formula, but in some areas, wild vegetables and chikuwa are added.

Efforts for Preservation and Succession

The dish has become a local specialty and is sold as an ekiben (boxed meal) at JR Yonago Station.

RECIPE

Ingredients (For 10 pieces)

  • Glutinous Rice 1kg
  • Baked Chikuwa 100g
  • chicken meat 300g
  • bamboo shoots 150g
  • Carrot 150g
  • Dried shiitake mushroom 6 large pieces
  • konnyaku 200g
  • burdock root 100g
  • Sugar flavored string beans 100g
  • Seasoning A (broth)] Sugar 60g
  • Seasoning A (broth)] Soy sauce
  • Seasoning A (broth)] Sake 100g
  • Seasoning A (broth)] Dashi broth (water from rehydrated dried shiitake mushrooms) 1000ml

How to cook

  • 1. Wash glutinous rice, soak overnight in water, and drain in a colander.

  • 2. Cut burdock root into small pieces and drain in water to remove the scum.

  • 3. Soak dried shiitake mushrooms in water and cut into thin strips. Cut grilled chikuwa into quarters and cut into thin strips.

  • 4. Boil string beans until colorful and slice diagonally.

  • 5. Add 2 and 3 to seasoning A and simmer.

  • 6. Combine the ingredients and glutinous rice and steam in a steamer for about 20 minutes, then pour the cooking liquid into the steamer two or three times and steam evenly until softened, about 40 to 50 minutes in all.

  • 7. Place in a serving dish and sprinkle with the green beans from 4.

  • 8. *Use seasonal ingredients such as chestnuts, mukago, ginkgo nuts, etc. Peanuts and edamame may also be added.

provider : Tottori Dietetic Association

* Recipes vary depending on the region and home.