- Main lore areas
The Kitaura area
- Main ingredients used
Green onion, obaike, konjac, white miso, sugar, and mustard paste
- History/origin/related events
“Nuta”, eaten all over Japan, is generally made with green onions and vinegared miso. It is a local dish that demonstrates the uniqueness of the ingredients used in each region. In the Kitaura region of northern Yamaguchi Prefecture, it is often made with a combination of green onions and obaike. Obaike is made by slicing and parboiling the tail of a whale. It is rich in gelatin and has a crunchy, chewy texture.
Whaling has been popular in the Kitaura region, which includes Nagato, since the Edo period, and every part of the whale was used entirely, giving the common people many opportunities to eat whale meat. It is said that in the Kitaura area, nuta with obaike added to it was born from this background. In the Hagi area, it is also called “negiae,” and depending on the region, octopus, squid, shellfish, etc. may be used instead of obaike.
- Opportunities and times of eating habits
A traditional aemono dish that is easy to make and is a typical home-cooked dish. It is especially often eaten in early spring, and in some regions, it is offered to Hina dolls during the Peach Festival.
- How to eat
Blanch the green onions in plenty of boiling water, drain in a colander, and let cool. Squeeze out the slime with the back of a knife and cut into pieces that are about 3 cm long. Cut the sashimi konjac into thin strips. Mix white miso, sugar, and mustard paste well, then add vinegar and mix again. After mixing, add green onions and konjac and mix. Serve in a bowl, sprinkle with sesame seeds, and top with yuzu. Instead of sashimi konjac, it is also delicious to use shellfish such as squid and clams, horse mackerel, obaike, pork, etc. The moisture will come out from the ingredients over time, so it is better to add the vinegared miso just before eating.
- Efforts for Preservation and Succession
It is commonly eaten as a home-cooked dish.