🍱 Haninniku-no-nuta (Vinaigrette Miso Leaf Garlic)

Nuta is a traditional seasoning from Kochi Prefecture, made by mixing miso and vinegar with garlic. It is commonly used to accompany raw fish or konjac(=yam cake). The culture of consuming garlic leaves is said to have originated from the Korean Peninsula. In the late 16th century, after returning from the Korean Campaign, Chosokabe Motochika, a warlord in Tosa Province, introduced this tradition to the region. In Kochi Prefecture, garlic leaves are widely used in various dishes, including sukiyaki, zosui (rice soup), stir-fries, and more. The preference for garlic leaves and green onions in Kochi is attributed to adapting to the region's hot and humid climate. On March 3rd, during the Girls Day (Hinamatsuri), it is a custom in Kochi to offer garlic leaves and red sprouting taro (a type of red-tinged taro) in front of the hina dolls.