All over the prefecture

Squid, vegetables

Oroshi-namasu," "kakiage," or "nutaage," a dish made by dressing seafood with radish or wakame seaweed, is found all over Japan. In Saga Prefecture, it is called "kake-waage" or "kake-yaa," and is eaten throughout the year as one of the daily side dishes. On the other hand, it is an indispensable dish on festive occasions such as festivals or when many people gather for rice planting or harvesting, and it is one of the dishes served at festivals, as people usually have a poor diet. The seafood used depends on the household, the season, and the region. For example, sardines, mackerel, and horse mackerel are used in areas near the Ariake Sea and the Genkai Sea, while crucian carp is sometimes used in areas with many moats and creeks. Since the season when mackerel, which is particularly fatty, becomes available for landing is around the time of the autumn festival, mackerel was often used for the autumn festival. When using bluefish, it is often grated into three pieces or cut open by hand, lightly salted, washed in vinegar, and marinated in vinegar. Squid and whale are also used. Daikon radishes are often used for "kakewase" because they become sweeter during the frosty season, when the taste is more intense as you bite into them, making them even more delicious.

Daikon is eaten throughout the year as an everyday food, and is often served at gatherings. It is also prepared as an event food for Shinto festivals, especially during the autumn festival season, when mackerel is at its best, so it is often served with vinegared mackerel.

Fry white sesame seeds in a frying pan and carefully grind them in a mortar until sesame oil is released. Cut squid into strips after removing the guts and quickly blanching in boiling water. Cut radish and carrot into strips and season with salt. Add white miso paste, sugar and vinegar to the ground sesame seeds. Mix with squid, vegetables and other ingredients to complete the dish. Some people add yuzu (Japanese citron) pepper or ginger to the vinegared miso.

(Outline of the people who have passed it on, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
In addition to being commonly made at home, it can also be enjoyed at restaurants in the prefecture. It is also served in school lunches.