🍱 Tomburi no Nagaimo-Ae

Tomburi is the dried, peeled outer skin of the 1 to 2 mm green fruit of the Houki-Gi(Kochia tree of the Akazaceae family) and known as "caviar of the field" because of its fish roe-like texture. It is said that the name "Toh-buriko" became "Tomburi" because it resembles the roe of Toh-no-Buriko(Sandfish) which derived from “Toh” (Tang dynasty) has been eaten in Akita for centuries. In Odate City, the sole producer of Tomburi in Japan, it is said that the custom of eating Tomburi has existed since the Edo period (1603-1868), and this special technique has been passed down to the present day and distributed throughout Japan. It became widely known when it caught the eye of the then Empress during the National Sports Festival held in Akita Prefecture in 1961. "Tomburi", which is in season from October through spring, is dried, boiled, and then peeled. The process is very labor-intensive, involving multiple hand washing to remove the thin skin, and the removal of foreign substances. The technique has been carefully passed down in the Odate area to the present day. It has a light flavor without any peculiarities and is characterized by its bitey texture. It is a highly nutritious food with a good balance of vitamins and minerals.