🍲 Bekanabe

Ishikawa Prefecture has moderately low winter temperatures, although there is some snowfall, and summers are hot and humid. Fermented food culture took root by taking advantage of its unique climate. For example, “ishiru” is considered one of Japan's three major fish sauces. The main ingredient is the innards of the common squid, but the ingredients used vary depending on the region, such as Japanese sardines, round herring, mackerel, and horse mackerel. In addition, “narezushi,” which is said to be the origin of sushi, and “kaburazushi,” a representative of Kaga cuisine, are local dishes that make use of fermentation. Rice bran sardines, which are sardines pickled in rice bran, are also a traditional fermented dish in Ishikawa Prefecture. It is said that it became popular as a way to preserve large quantities of sardines at a time when there was no refrigeration technology. A long time ago, it was an indispensable preserved food in mountain villages during winter when food was scarce. It can be grilled with the rice bran still on, or it can be eaten as sashimi after washing the rice bran off with water. Since it has a high salt content, it goes well with rice as well as with alcohol. In the Noto region, “bekanabe,” a dish made with rice bran sardines, has been popular for a long time. It is a hotpot dish made with rice bran sardines, salted Chinese cabbage, mushrooms, etc. boiled in lees. As sardines are an economically popular fish, it is said that common people often had conversations such as “Shall we have it today too?” and “Shall we eat it tomorrow too?” This is said to be the origin of the “beka” in its name. In Chubu Noto, it is also called “kabushi” and “dobozuke.” Rice bran sardine kaiyaki, which uses scallops instead of a bowl, is a popular hotpot dish for one person. Although not in the Noto region, in Hakusan City in the southern part of the prefecture, “iji-iji nabe,” a dish made by simmering rice bran sardines and pickles, is eaten.