Jurokusasage no gomamisoae ｜ Our Regional Cuisines

Aichi Prefecture

Jurokusasage no gomamisoae

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Image Source : 50 Recipes of Aichi's Local Cuisine
Image Source : Tokai Agricultural Administration Bureau
Image Source : JA Aichi Kaifu

Main lore areas

All over the prefecture
Main ingredients used

Jurokusage, red miso, sesame

History/origin/related events

Jurokusage is a traditional vegetable of Aichi Prefecture, named after its pods, which contain 16 beans. In Aichi Prefecture, it is mainly grown in western Owari, such as Aisai City and Inazawa City, and is also produced in Gifu Prefecture and Okinawa Prefecture. It is said that production in the Chubu region began around the Taisho era (1912-1926). In Aisai City, renkon (lotus root) cultivation also flourishes, but since the harvest time of renkon and that of julosasage are different, it is thought that the ability to grow the crop throughout the year may be the reason why julosasage cultivation took root in this region.
Beans such as azuki are said to have a skin that cracks when cooked, giving the appearance of seppuku (ritual suicide), and the jurokusage beans, which do not crack even when cooked, were favored by samurai warriors for their good luck.
Seeds are sown in February, and around the middle of May, poles and nets are prepared for the vines to crawl on. In summer, the pods are harvested when they are 30 to 50 cm long. The pods are similar to string beans, but are characterized by their very long length. Therefore, it is very time-consuming to harvest them by hand, picking them one by one. The pods are harvested when they are soft and eaten whole.
Because of its scarcity, the time-consuming jurokusage is often consumed locally and is a locally produced for local consumption vegetable that is not often distributed outside of the prefecture.
When choosing jurokusage, it is best to select long, thin and bright green ones. It is easier to cook than string beans, has a softer texture, and has a light, refreshing flavor.
It is used in many dishes such as sesame paste, soaked vegetables, fried vegetables, simmered dishes, and tempura.
Opportunities and times of eating habits

A typical summer vegetable of Aichi Prefecture that is ready in mid-summer. Dishes using Jurokusage are indispensable as an offering for the Bon Festival.
How to eat

Boil jurokusage in boiling water, cut into bite-size pieces, and serve with a sauce made of red miso paste, ground sesame, and mirin (sweet soybean paste). You can also enjoy a different flavor by mixing with ginger soy sauce or sesame soy sauce instead of miso flavor. Jurokusage is easily cooked, so be careful not to overboil.
Efforts for Preservation and Succession

In order to familiarize people with local ingredients and convey local food culture, it is included in school lunch menus at local elementary and junior high schools.

RECIPE

Ingredients (For 4 persons)

16 Sasage 150g
mirin (sweet cooking sake) 1 tbsp.
A] Aka-miso (red miso) 1 tbsp.
A] Vinegar 1 tbsp. vinegar
A] Sesame paste 1／2 tbsp.

How to cook

1. Boil Juroku Sasage in boiling water and cut into 3 cm lengths.
2. Make boiled mirin. Heat mirin in a pot over high heat. Reduce heat to medium and simmer for 2 to 3 minutes to remove alcohol.
3. In a bowl, combine seasoning A and mirin.

Recipe Arrangements

Choose julienned whitebait with bright green color and young and thin ones, which are tender and tasty / Do not overboil / Can be served with ginger soy sauce or sweet sesame soy sauce / When storing, heat and freeze.

provider : "50 Recipes of Aichi's Local Cuisine

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

Jurokusasage no gomamisoae ｜ Our Regional Cuisines

Aichi Prefecture