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Chishanamasu ｜ Our Regional Cuisines

  • Yamaguchi Prefecture

    Chishanamasu

Chishanamasu

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  • Main lore areas

    All over the prefecture, Kitaura area

  • Main ingredients used

    Chisha, fish, miso

  • History/origin/related events

    Kaki-chisha is a traditional Shimonoseki vegetable that used to be cultivated in each family's garden. It is a shriveled leaf vegetable with a moderate bitterness and a hint of sweetness. It is called kakichisha because the leaves are harvested by plucking them from the bottom, hence the name "kagu," which means "to pluck" in the local dialect.
    A local dish using kaki-chisha, a traditional local ingredient, is "chisha namasu," which is made by mixing chopped kaki-chisha with vinegared miso paste and sesame seeds. It is also called "chishamomom" because it is made by mixing the kaki-chisha with sesame seeds and vinegared miso. It is a popular home-style dish because it is nutritious and contains calcium and protein. However, kakichisha has become difficult to obtain in recent years, and is often substituted with sunny lettuce or green lettuce. It is also delicious when made with garland chrysanthemum. Chishanamasu" was born during the Mori period (1568-1868). It is said to have been invented by the people who were impoverished by the Battle of Sekigahara.

  • Opportunities and times of eating habits

    Chishayaki is commonly prepared as a home-style dish. It is also sometimes served to guests as an entertaining dish.

  • How to eat

    Wash kakichisha, drain water thoroughly, and tear into bite-size pieces. Soak wakame in water and cut into bite-sized pieces. Pour boiling water over baby sardines and drain. Add sugar, capsicum juice and vinegar to miso, grind well, and mix with kakichisha, wakame and shirasu just before eating. You can also use kakichisha by quickly pouring hot water over it and then squeeze it out after cooling in water. If you do not like sourness, you can add ground sesame or mirin to mellow the taste. In the past, iriko (dried sardines) were used, but recently, various kinds of fish such as shashirasu (dried young sardines), namari (a type of fish with a sweet taste), and vinegared fish have been used.

  • Efforts for Preservation and Succession

    (Outline of the people who have passed on the dish, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    In addition to being a common home-style dish, it is also served in school lunches.

RECIPE

Ingredients (For 4 persons)

  • Chirimen chishsa (or sunny lettuce) 200g
  • Iriko (dried sardines) 15g
  • barley miso 2 1／3 tbsp
  • sugar 1 2／3 tbsp
  • vinegar 1 2／3 tbsp

How to cook

  • 1. Wash the chishu chishu, tear into 7-8 cm pieces by hand, and drain. (If you are worried about the scum, release them into water for 5 to 10 minutes.)

  • 2. Remove the head and guts from dried sardines, dry roast them in a pan, and grind them well in a mortar and pestle until they become a powder.

  • 3. Add barley miso, sugar and vinegar to 2 and mix well.

  • 4. Just before eating, mix 1 with 3.

Recipe Arrangements

provider : Yae Morinaga

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at 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

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