Zenmai (flowering fern) stew ｜ Our Regional Cuisines

Niigata Prefecture

Zenmai (flowering fern) stew

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Main lore areas

Niigata Prefecture
Main ingredients used

Dried Zenmai

History/origin/related events

In the mountains, many wild vegetables are harvested in the springtime. It is said that wild vegetables grown under the snow are tastier and less bitter because when the snow melts, the acidity of the plants is removed. Zenmai or flowering fern is one of them, and when harvested in early spring and hung in the sun to dry, it was an especially useful as a preserved food in the wintertime. Since it can be used in a variety of ways, even stewing, Zenmai is indispensable food in Niigata prefecture.
In the past, people used to pick these ferns from roads alongside rice paddies. Recently however, cultivation has become widespread, and the Murotani area of Oku-Aga town in East Niigata has become famous for Zenmai. Dried Zenmai is made from removing the fluff of the fern, boiling it, and then rubbing it by hand. The rubbing process is done over and over dozens of times over the period of two to three days. It is extremely tough work, but this helps break down the fibers and make the zenmai soft and tender. Raw zenmai is rarely used in cooking, and only what is needed of the dry zenmai is used after soaking with water. Some dishes are very simple, only using the zenmai fern, while others are bountiful and use many ingredients. During New Year’s, some people prepare boiled zenmai without cutting them, which is said to bring good luck.
Opportunities and times of eating habits

Zenmai is harvested in early spring, but dried zenmai is eaten year-round. Known as “the king of wild vegetables”, Zenmai-nimono, or boiled Zenmai used to be the quintessential New Year’s dish. In the Uonuma region, it is simmered with sliced herring.
How to eat

To rehydrate the zenmai, add the dried ferns and plenty of water to a pot and add heat. Right before it starts to boil, turn off the heat and leave it until it cools down. Change the water to remove any scum and repeat this process two or three times.
Cut the rehydrated Zenmai into bite-size pieces, sauté in oil, and add dashi soup stock, soy sauce, mirin, sake, and sugar. Add shiitake mushrooms, carrots, or any other vegetables you’d like. Scallops or yaki-fu, which are baked wheat gluten slices in ring shapes from Niigata, can also be added.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
Zenmai is still often prepared at home. Dried zenmai is sold at stores selling wild vegetables or dried products, while boiled zenmai in water can be found sold at supermarkets.

RECIPE

Ingredients (serves 4)

dried zenmai fern 100g (turns into 350g when rehydrated)
dashi soup stock 2 cups
soy sauce 3 tablespoons
salt 1／2 teaspoon
sugar 1 tablespoon
mirin 2 tablespoons

How to cook

1. Put the zenmai into a pot, add plenty of water. Bring the water to a boil and simmer over medium heat for around one minute.
2. Remove the zenmai from the water immediately, and change the water for about 3 times over half a day to remove the scum.
3. Pour in the dashi broth and the zenmai into a pot, bring it to a boil. Add sugar and cooking sake, cover with a lid and simmer for around 2 to 3 minutes.
4. Add mirin, salt, and soy sauce, and then cover again with a lid and simmer for 5 more minutes. Turn off the heat and let the flavors soak.

provider : Recipe from: “Niigata Side Dishes: Local Ingredients and Cuisine” (written by: Niigata Prefectural Dietary Improvement Promotion Committee, published by Kaikosha)

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

Zenmai (flowering fern) stew ｜ Our Regional Cuisines

Niigata Prefecture