料理のトリビア

Bitter gourd champuru is a representative dish of Okinawa Prefecture, and is a stir-fried dish that uses bitter gourd as the main ingredient. 1. Bitter taste and flavor of bitter gourd Bitter melon has a bitter taste, which is its characteristic, and you can enjoy its bitterness and unique flavor. 2. Ingredients In addition to bitter gourd, other ingredients such as tofu, pork, eggs, chives, and carrots are often used. Stir these together. 3. Seasoning It is seasoned with soy sauce, salt, miso, etc., and there are many variations. 4. Popular as home cooking In Okinawan homes, it is a standard home-cooked dish that often appears on the table and is eaten on a daily basis. Bitter melon champuru is a dish characterized by the unique flavor and bitterness of bitter gourd. It is said to be good for health, has high nutritional value, and is loved by local people.

Bonito Tataki is a local Japanese dish made by thinly slicing fresh bonito and seasoning it with ginger, green onion, grated daikon radish, and soy sauce. Here I will explain how to make a simple bonito tataki. Materials: - Fresh bonito - ginger - green onion - Grated radish - soy sauce - Sesame oil (optional) Steps: 1. Preparation of bonito Wash the bonito thoroughly and remove moisture with kitchen paper. Slice the bonito thinly. 2. Preparation of seasonings Finely chop the green onions and grate the ginger. Prepare an appropriate amount of soy sauce. If you use sesame oil, you can mix in about 1 teaspoon. 3. Arrangement of bonito Arrange the bonito slices in a bowl. It's also delicious if you put grated radish on the surface. 4. Seasoning Place ginger, green onion, and grated daikon radish on top of the bonito flakes and sprinkle with soy sauce. If using sesame oil, add it at the end. 5. Enjoy If too much time passes, the flavor of the bonito will be lost, so please enjoy it as soon as possible. The key is to use fresh bonito.

Taco rice is a dish that combines American-originated tacos (Mexican cuisine) and rice, and is popular as a unique food culture of Okinawa Prefecture. 1. Taco elements It's taco ingredients placed on top of rice. Common taco ingredients include ground beef, lettuce, tomatoes, cheese, and salsa sauce. 2. Use cooked rice Use rice instead of tacos and top with taco fillings. 3. Variations by region Ingredients and cooking methods vary depending on the household or store, and the recipe is customized according to individual tastes and recipes. 4. Popular fast food It is commonly served at fast food restaurants and restaurants in Okinawa, and is often made for school lunches and at home. Taco rice is a dish that is a uniquely Japanese twist on the American taco, and is popular as part of Okinawa's unique food culture. The unique flavor of the combination of rice and tacos is popular and has become an established part of the local food culture.

Sata andagi is a traditional fried sweet from Okinawa prefecture, shaped like a donut and fried in oil. 1. Donut-like texture It is characterized by being fried crispy on the outside and soft on the inside. 2. Rustic taste Using sugar, flour, eggs, and oil as the main ingredients, you can enjoy a rustic and simple sweetness. 3. Variations by region There are subtle differences in ingredients and preparation methods between individual households and stores, and the taste and texture may vary from region to region. 4. Popular for celebrations and as souvenirs It is also common to give them as gifts at local events and celebrations, and as souvenirs. Sata andagi is a traditional Okinawan sweet that is popular in local food culture and at events such as celebrations. It has a simple taste and unique texture, and is popular among tourists.

Sanmainiku is a part of pork, and refers to pork belly cut into three pieces. It is often used in the Okinawa region and is also known as an ingredient in Okinawa soba. 1. Pork belly cut into three pieces It is made by cutting the abdominal part of a pig into three pieces, and is a mixture of fat and meat. 2. Taste It is rich in fat, and the fat between the meat adds to the flavor. It also has the characteristic tenderness of pork belly. 3. Cooking method Generally, it is eaten by cutting it thinly and frying or stewing it. As an ingredient in Okinawa soba, it is generally served with a soy sauce-based seasoning. 4. Names by region It is called differently depending on the region, and in addition to ``Sanmainiku'', it is also sometimes called ``Tuby'' and ``Arthur.'' In the Okinawa region, it is common to eat sanmaiku by stewing or stir-frying it. It is also used as an ingredient in Okinawa soba, and the unique flavor of pork blends into the soup, making it popular.

Okinawa soba is a noodle dish unique to Okinawa Prefecture, and is a local dish made with medium-thick noodles. 1. Characteristics of noodles It is characterized by medium-thick noodles, and thick straight noodles are usually used. The main ingredient is wheat flour, and it has a chewy texture. 2. Soup Clear, chicken-based soups are common, and soups that use Okinawa's unique dashi are sometimes used. 3. Ingredients It is topped with pork belly, Okinawan pickles, green onions, etc. The sanmainiku is seasoned with a soy sauce base. 4. Garnish It is usually served with red ginger, finely chopped seaweed, and thinly sliced ​​green onions. 5. How to eat Okinawa soba is generally eaten with chopsticks and a spoon, with the noodles being eaten with chopsticks and the soup being eaten with a spoon. Okinawa soba is a local dish eaten on a daily basis in the Okinawa area and is loved by locals and tourists alike. It is characterized by its unique combination of noodles and soup, and is enjoyed for its deliciousness and texture.

Bitter gourd champuru is a representative dish of Okinawa Prefecture, and is a stir-fried dish that uses bitter gourd as the main ingredient. 1. Bitter taste and flavor of bitter gourd Bitter melon has a bitter taste, which is its characteristic, and you can enjoy its bitterness and unique flavor. 2. Ingredients In addition to bitter gourd, other ingredients such as tofu, pork, eggs, chives, and carrots are often used. Stir these together. 3. Seasoning It is seasoned with soy sauce, salt, miso, etc., and there are many variations. 4. Popular as home cooking In Okinawan homes, it is a standard home-cooked dish that often appears on the table and is eaten on a daily basis. Bitter melon champuru is a dish characterized by the unique flavor and bitterness of bitter gourd. It is said to be good for health, has high nutritional value, and is loved by local people.

Karasumi is a salt-cured product made from the ovaries of pollack (Otarulingodara), and is one of Japan's luxury ingredients. It is made by salting and aging the ovaries of walleye pollock caught mainly in Hokkaido and the Tohoku region. 1. Unique flavor Ovaries that have been pickled in salt have a unique aroma and flavor due to the concentrated flavor of the salt. When eaten as is, it has a rich and salty taste. 2. High-quality ingredients High-quality karasumi is expensive and valued as a gift or special dish. 3. Various ways to eat There are many ways to eat it, such as eating it raw, lightly grilling it, or putting it on top of rice. 4. Use in Japanese cuisine It is sometimes used as a luxury ingredient in Japanese cuisine such as sushi and kaiseki cuisine. Karasumi has a unique flavor and salty taste, and is known as a high-quality seafood. Due to its rich flavor and rarity, it is highly valued as a part of Japanese cuisine. Karasumi is a salt-cured product made from the ovaries of pollack (Otarulingodara), and is one of Japan's luxury ingredients. It is made by salting and aging the ovaries of walleye pollock caught mainly in Hokkaido and the Tohoku region. 1. Unique flavor Ovaries that have been pickled in salt have a unique aroma and flavor due to the concentrated flavor of the salt. When eaten as is, it has a rich and salty taste. 2. High-quality ingredients High-quality karasumi is expensive and valued as a gift or special dish. 3. Various ways to eat There are many ways to eat it, such as eating it raw, lightly grilling it, or putting it on top of rice. 4. Use in Japanese cuisine It is sometimes used as a luxury ingredient in Japanese cuisine such as sushi and kaiseki cuisine. Karasumi has a unique flavor and salty taste, and is known as a high-quality seafood. Due to its rich flavor and rarity, it is highly valued as a part of Japanese cuisine.

"Karashi lotus root" is a dish that is widely popular in Fukuoka prefecture and is made by marinating lotus root in mustard and deep-frying it. 1. Use lotus root The lotus root is thinly sliced, pickled in mustard, then coated and fried. It is characterized by the crunchy texture of lotus root. 2. Flavor of pickled mustard Pickling lotus root with mustard gives it a unique flavor and spiciness. The spiciness is not too strong, and you can enjoy just the right amount of flavor. 3. Batter and fry The lotus root pickled in mustard is battered and fried to give it its aroma and crispy texture. 4. Easy to eat in bite-sized pieces It is cut into bite-sized pieces and is easy to eat. When eating mustard lotus root, it is sometimes eaten with soy sauce or mayonnaise. It is popular as a snack or side dish in home cooking and izakaya restaurants in Fukuoka. It is a local dish unique to Fukuoka, with a good balance of spiciness and texture.

``Oita-style okowa'' is a type of cooked rice that is popular mainly in Oita Prefecture. The main ingredient is rice, and the ingredients include chestnuts, mushrooms, and sweet potatoes that are harvested in the fall. 1. Utilize autumn harvest It is made using chestnuts, sweet potatoes, mushrooms, etc. that are harvested in the fall. These ingredients add seasonal flavor. 2. Takikomi rice It is made by cooking rice and ingredients together in a pot. The flavors of the ingredients harmonize with the rice, creating a unique okowa flavor. 3. Balance of sweetness and umami The sweetness of chestnuts and sweet potatoes mixes with the umami of mushrooms, allowing you to enjoy a deep flavor. 4. Often eaten on celebrations It is often used on special occasions such as celebrations and festivals, and is enjoyed with family and close friends. Oita-style okowa is a rice dish that incorporates seasonal ingredients and is a dish that makes use of Oita prefecture's special products. You can enjoy traditional flavors on special occasions and family gatherings.

"Ika Shinjo" is a local dish that is popular around Fukuoka City, Fukuoka Prefecture, and is one of the local dishes that uses squid. 1. Dishes using squid as the main ingredient This is a dish made with squid and is similar to egg-cooked rice. This dish is made by thinly slicing squid, covering it with egg, and then grilling it. 2. Cooking method It is made by tossing mosquitoes in egg liquid, frying them, and then wrapping them in eggs. It is characterized by its fluffy texture. 3. Seasoning Season with salt, soy sauce, and dashi stock. There may be slight differences in seasoning methods depending on the region. 4. Light texture and flavor It has a texture that perfectly combines the deliciousness of the squid and the softness of the egg, giving it a unique flavor.

``Kabocha Dango'' is a local dish that is popular mainly in Kumamoto Prefecture, and is a type of dango that uses pumpkin as its main ingredient. 1. Use pumpkin Grate the pumpkin, mix it with flour and sugar, and form it into dumplings. You can enjoy the flavor and sweetness of pumpkin. 2. Balance of sweetness It is adjusted by adding just the right amount of sugar and flour to bring out the sweetness of the pumpkin. 3. Make by boiling Drop the mixed dough into boiling water, boil it, and when it hardens, take it out and it's done. 4. Enjoyed as a snack Bite-sized pumpkin dumplings are a popular snack that can be eaten easily.

Nagasaki Champon is a noodle dish that originated in Nagasaki Prefecture, and is a local dish made of Chinese noodles and other ingredients simmered in a soup based on chicken bones and pork bones. 1. Noodles and Soup It is characterized by medium-thick straight noodles, and uses a rich soup based on chicken bones and pork bones. The soup is rich and often contains shrimp, pork, and vegetables. 2. Ingredients Various ingredients can be included, such as cabbage, carrots, bean sprouts, kamaboko, pork, and shrimp. Generally, vegetables and noodles are often mixed with soup and eaten. 3. Heavy Dishes Contains plenty of ingredients and is filling. The combination of ingredients and soup makes this a satisfying dish. 4. The key is the doneness of boiling the ingredients Care is taken to ensure the doneness of the boiling of ingredients such as noodles, vegetables, shrimp, and pork. By finishing it with the appropriate amount, the taste will become even more delicious.

Satsuma-age is a deep-fried dish that uses sweet potatoes as its main ingredient, and is a local dish that is popular in the Kyushu region, especially Kagoshima Prefecture. 1. Use sweet potatoes It is made by thinly slicing sweet potatoes and frying them in oil. You can enjoy the sweet and fluffy sweet potato flavor. 2. Simple cooking Generally, it is made by simply slicing sweet potatoes and frying them in oil. After frying, it is often eaten with salt sprinkled on it. 3. Sweetness and aroma Sweet potatoes are characterized by their natural sweetness and aromatic flavor, and you can enjoy their crispy texture. 4. Popular as a snack or side dish It is cut into bite-sized pieces and is commonly eaten as a snack or side dish.

Motsunabe is a Japanese hot pot dish that uses pork offal (innards) as the main ingredient, and is primarily known as a local dish of the Kyushu region, especially Fukuoka Prefecture. 1. Using motsu (pig internal organs) Motsu nabe mainly uses pork offal, especially the small intestine and senmai (second stomach). The offal is stewed until soft and you can enjoy the crunchy texture. 2. Cloudy soup Generally, miso and soy milk are added to chicken bone-based soup to create a creamy, cloudy soup. Contains vegetables, tofu, chives, etc. 3. Stew on the table It is generally simmered on the table in a special pot, and is enjoyed little by little as the ingredients are simmered. 4. Various ingredients In addition to offal, you can add a variety of other ingredients such as cabbage, bean sprouts, shiitake mushrooms, chives, tofu, udon, and ramen. 5. How to eat Offal is commonly eaten by simmering it in soup with other ingredients, or by dipping it with ponzu sauce or mustard.

Shimantogawa Somen is somen that is produced around Shimanto City, Kochi Prefecture, and is made using clear water from the Shimanto River. The water of the Shimanto River is clear and transparent, and the use of this water creates a unique flavor and texture. 1. Use water from clear streams The Shimanto River is a clear stream with clear water, and the somen that is handmade using that water is characterized by its clear color and rich flavor. 2. Thin and delicate noodles Somen is a very thin and delicate noodle. It is generally manufactured by hand by skilled craftsmen and is characterized by its fineness and beauty of lines. 3. A dish that feels cool in summer It is often eaten chilled in the summer, and its refreshing flavor and texture make you feel cool during the hot season. 4. Local cuisine loved by locals It is loved by locals and sold at restaurants and souvenir shops around the Shimanto River.

Around the Shimanto River, you can also enjoy river fish sushi made with fresh river fish. River fish sushi is made using seafood caught from the rich fishing grounds of the Shimanto River, and is a distinctive sushi that is unique to that region. 1. Use local seafood In the Shimanto River, you can catch river fish such as sweetfish, char, and cherry salmon. Sushi made with these river fish is served locally. 2. Local taste You can enjoy the fresh taste and flavor of seafood grown in clear streams. Unique sushi made with local specialties. 3. How to utilize river fish ingredients River fish used as sushi ingredients are sometimes served as sashimi or nigiri sushi. In addition, sushi rolls made with river fish may also be offered in certain regions or restaurants. 4. Enjoy each season The river fish caught differs depending on the season, so you can enjoy the seasonal taste.