Mie Prefecture


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  • Image provided by : Miyo Narita

  • Image provided by : Miyo Narita


Ingredients (For 15 persons)

  • Dried shiitake mushrooms] Dried shiitake mushrooms 50g
  • Dried shiitake mushrooms] Sugar 3 tbsp.
  • Dried shiitake mushrooms] dark soy sauce 25ml
  • RENKON] RENKON 1 section (180g)
  • RENKON] Sugar 1 tbsp.
  • RENKON] Mirin (sweet cooking rice wine) 20 ml
  • RENKON] salt 1/2 tsp.
  • RENKON] Vinegar 1 tsp.
  • burdock root] burdock root 1 stick (150g)
  • burdock root] Sugar 1 and 2/3 tbsp.
  • burdock root] Salt 1/2 tsp.
  • Carrot] Carrot 1 carrot (150g)
  • Carrot] Sugar 1 tbsp.
  • Carrot] light soy sauce 1/2 tbsp.
  • Carrot] salt A pinch
  • Frozen konnyaku] Frozen konnyaku 10 pieces (15g)
  • Frozen konnyaku] Sugar 2 and 1/3 tbsp.
  • Frozen konnyaku] salt 1 tsp.
  • Mame-fu (bean curd) 30g
  • Green kelp 30g
  • Vinegar 120ml
  • sesame seeds 3 tbsp.
  • Sugar 200g

How to cook

  • 1. Soak dried shiitake mushrooms in water and cut into 5 mm pieces. Cut burdock root into 3cm long and 5mm wide and soak in water. Cut carrot into the same length. Cut lotus root in half lengthwise and cut into thin half moons. Cut konnyaku into the same length as the vegetables, cut with scissors and soak in water.

  • 2. Boil the ingredients in 1 with the respective seasonings, season to taste, and let cool.

  • 3. Soak the fu in water and soak in sweet vinegar (part of the vinegar mixture).

  • 4. Cut the green kelp with scissors according to the ingredients in 1.

  • 5. Combine 2, 3 and 4, soak in vinegar and serve overnight.

  • 6. [Notes]
    (1) Originally, there were five kinds of vegetables because it was leftover from "kumimono," but nowadays, various ingredients such as daikon radish, chikuwa, fried tofu, etc. are often added.
    (2) Recently, it has become difficult to obtain frozen konnyaku, so some people use thinly sliced ita-konnyaku or ito konnyaku.

provider : "Mie no Aji Senzai Mansai" (Mie Food Culture Research Association)

* Recipes vary depending on the region and home.