散策 Sansaku

Food of Nara

32 dishes

Amago no Kanroni (Candied simmering Amago trout)📍 NaraAmago is a freshwater fish about 20 cm long (can reach 30 cm or more) and a member of the salmon family Satsukimasu. It is characterized by small oval-shaped spots called parr markings and fine vermilion dots, and is also called the "queen of mountain streams" because of its beautiful appearance. It has a mild flavor for river fish, and can be enjoyed in a variety of dishes such as tempura, grilled with salt, meuniere, and kanroni (sweetened and simmered). Also known as "Amenou" or "Amego", this trout is designated as Nara Prefecture's fish. "Amago no kanroni" is a traditional home-style dish.
Asuka Nabe📍 Nara"Asuka Nabe" is a regional cuisine of Nara prefecture in which chicken and vegetables are simmered in a broth of milk and dashi. During the Asuka period, a messenger who came from China to Nara brought a dairy product resembling condensed milk and presented it to Emperor Kotoku, who was very pleased with it and began raising dairy cows in the Imperial Palace. This is said to be the first instance of drinking milk in Japan. In those days it was a drink for the nobility, but the monks also started drinking it in secret, and eventually began simmering their chickens in the milk, which was the origin of "Asuka Nabe." It began to spread among the common people, but since cow milk was expensive at the time, they used the milk of their goats. The "Asuka Nabe" of today, which uses local milk, was devised as a regional cuisine of Asuka during the early Showa period.
Ayu zushi (Sweetfish Sushi)📍 NaraNatural ‘Ayu' (=sweetfish), grown in the clear stream in Yoshino mountains, eats algae on stones in the river. It is called ‘'kogyo', meaning ‘fish with good smell', because its smell is like watermelon or cucumber, and is also tasty. The sushi using this ayu is famous in Yoshino area. Originally ‘Ayu-zushi' was a ‘nare-zushi', sushi fermented from 1week to 1 month, but it had became less served as time went by because of its unique flavor. In Muromachi Period (AD1336~1537), however, ‘fresh nare-zushi', fermented in shorter period and served with rice and fish together, was invented thank to the development of barrels and stone weight. Currently, ‘Ayu-zushi' is served immediately after prepared, and you can enjoy its fresh flavour. ‘Ayu-zushi' from Nara Prefecture became popular because there was a real sushi restaurant appeared in the famous Kabuki and Ningyo Jyoruri (=Japanese puppet drama) program called ‘Yoshitsune Senbon-zakura' (=Yoshitune with a thousand of cherry blossom trees) located in Nara Prefecture. ‘Tsurube-sushi', appears in the program, is ‘nare-zushi' fermented with rice and Ayu. The name came from a bucket as sushi container looked like it. The restaurant set in the Kabuki sushi restaurant is still open as a traditional Japanese restaurant.
Chagayu📍 NaraTea cultivation in Japan is said to have begun in the early 9th century when Kobo Daishi (Kukai) brought back tea seeds from Tang China and sowed them at Butsuryuji Temple in Uda City. The "Omizutori" ceremony held at Todaiji Temple every March has a history of more than 1,200 years, and "gobo" and "gotcha" appear in the menu of the procession. Gecha" is rice boiled in hojicha and the liquid removed (like the origin of chahan), and "gobo" is tea porridge with a lot of liquid.
Dengara (Leaf Wrapped Rice Cake)📍 Nara"Dengara" is a traditional confection, wrapping sweet bean paste-filled rice cakes in magnolia leaves. In the villages of Higashiyoshino and Kawakami, there is a custom of making chimaki (rice dumplings) and "dengara" during the Boys' Festival. Both are created with the wish for a boy's success, prosperity of descendants, and safe growth. The shapes of these confections are said to symbolize boys. In Kawakami, surrounded by mountains on all sides, there are no rice paddies to cultivate rice. Instead, they plant miscellaneous grains like corn and millet as a substitute and valuable food source. In June, when the temperature is lower than in the Nara Basin, the new leaves of magnolia can be harvested. Using branches with leaves attached, each leaf is used to wrap a rice cake with sweet bean paste, resulting in a shape where multiple wrapped bags hang from a single branch. This method ensures good airflow around each rice cake, contributing to their use as preserved food.
Ei no Nikogori (Stewed Ray dish)📍 Nara"Ei no nikogori" is a stewed ray dish with sweet and spicy sauce. It is a standard local dish in the Katsuragi area and other areas in the prefecture. The gelatinous substance of the ray dissolves into the broth when it is boiled, and when it cools down, it hardens into a jelly-like substance. This jelly-like dish is called nikogori, which this ray stew dish's name came from. The Katsuragi area had long been in close contact with Osaka's Kawachi district. When fish landed in Osaka, they arrived quickly via the Takenouchi Highway, making it possible to enjoy the freshest seafood. In particular, rays, which produce an ammonia smell when they are no longer fresh, were used to make this dish. Ray stew was also served at autumn festivals. "Noppei" and this "Ei no nikogori" were also eaten at the Onmatsuri Festival held at the Wakamiya Shrine of the Kasuga Grand Shrine in Nara.
Fuki-dawara (Soybean Rice wrapped in Butterbur Leaves)📍 NaraIn the Yamato Kogen region, the day marking the beginning of rice planting is called "Sabiraki", and on this day, people create "Fukidawara" and offer it on household altars, praying for a bountiful harvest. Since it is made on the day of the start of rice planting, it is also called "Sabiraki Gohan" or "Daizu Gohan." The use of butterbur leaves for wrapping imparts a delightful fragrance to the dish. The soybeans cooked with rice symbolize the wish for the beans to grow large and abundant. Due to its resemblance to a rice bag, it is called "Fukidawara." People arrange 12 rice seedlings and 12 Fukidawara on the ridges of the paddy field, offer them, and then the family gathers to pray for a fruitful harvest and safety during the rice planting period. Afterward, they eat the dish right there before proceeding with the rice planting.
Hagessho Mochi/Komugi Mochi/Sanaburi Mochi📍 NaraThe 11th day after the summer solstice is known as "Hagessho." In the Nara Basin, the wheat harvest ends and the first stage of the rice planting is completed around the time of "Hagessho," so "Hagessho Mochi" is made as a way to take a break. "Hagessho Mochi" is made by mixing tsubushi komugi (crushed wheat) and glutinous rice, so it is sometimes referred to as "Komugi Mochi." It is also called "Sanaburi Mochi," as it is eaten at the Sanaburi ceremony to thank the gods of the rice paddies after the rice planting.
Imobota📍 Nara"Imobota" refers to botamochi (adzuki-bean covered glutinous rice balls) with taro inside. Glutinous rice was valuable, so taro was instead added to Rice flour, and its stickiness was used to make botamochi resembling that made with glutinous rice. It originates from the lifelong wisdom of farmers who value rice. It can be easily digested without feeling heavy, even if you eat a lot. In other prefectures, "Imobota" is made with potato or sweet potato, but "Imobota" in Nara is distinguished by its use of taro. There are many rice paddies in Nara and a flourishing taro cultivation, thus it was thought to use the familiar taro.
Iro-gohan (Soy sauce-flavored mixed Rice)📍 NaraIn Nara Prefecture, "Iro-gohan" refers to soy sauce-flavored mixed rice. The history of mixed rice dates back to the Nara period when rice was mixed with "awa" (foxtail millet) to increase its volume, and it was called "awa gohan." Mixed rice is said to have originated as a way to save rice during times when rice was precious by cooking it with various ingredients to conserve it.
Itadori no Nimono (Simmered Japanese knotweed)📍 NaraItadori is a perennial herb of the Polygonaceae family that grows wild throughout Japan and is an indispensable spring wild plant. It is also called "gonpachi" and "sukampo". The Shimokitayama Village History (compiled in 1973) states that people in Shimokitayama Village, Yoshino County (Kinari no Sato) have long favored eating "gonpachi". The origin of the name "itadori" comes from the fact that when one is injured, rubbing it into the affected area can relieve pain. Itai means pain, tori means remove, hence the name "itadori". Itadori has a strong acrid taste and acidity, so it is used for cooking after removing the acrid taste. Once the acrid taste has been removed, it can be preserved for a week in the refrigerator or for a long time in a barrel in salted water. It can be used in a variety of dishes such as stir-fried, boiled, and deep-fried. In some regions, it is cooked and served with rice. It is eaten throughout the prefecture, but especially popular in the mountainous areas of Yoshino.
Kaki Namasu📍 NaraIn Nara Prefecture, the traditional New Year's dish known as "Kaki-namasu" has been enjoyed for a long time. Kaki-namasu features a combination of daikon radish and carrot, creating a visually appealing red and white mixture symbolizing Mizuhiki (decorative Japanese cord). This color combination carries a wish for peace and harmony, harking back to the Heian period. The addition of dried persimmons to "Kaki-namasu" enhances the overall flavor with the sweetness and richness of the persimmons, resulting in a delightful vinegar-based dish.
Kakigori (Shaved ice)📍 NaraThe syrup is poured over fluffy shaved ice which is created in such shops. There is a reason why "shaved ice" in Nara Prefecture is becoming a new food fad. Himuro Shrine in Nara City is said to have originated in the 3rd year of the Wado era (710) when the capital was moved to Heijokyo, when the "ice god" was enshrined on a huge stone called "Tsukihiiwa" in the upper reaches of the "Yoshiki River" that flows near Mt. Wakakusa. An ice chamber was set up in Tsukihijiwa, and a ceremony was held for about 70 years in the summer to present the precious ice to the Heijo Palace. For this reason, Himuro Shrine is still known as a sacred place for ice, and every year in May, ice makers from all over the country gather to pray for prosperous business, and icicles embedded with flowers and fish are offered to the deity. There is also a Himuro shrine in Tenri City, and an ice offering festival is held there on July 1. In addition, in the 42nd paragraph of The Pillow Book written by Sei Shōnagon "Atenaru mono", it is written that "put shaved ice in a new gold bowl", which indicates that "finely shaved ice with amazura is very elegant", and it can be seen that the Heian aristocracy used to cool off with shaved ice in the summer. It is said that in those days "shaved ice" was eaten with amazura, a sweetener.
Kakinoha zushi📍 NaraKakinoha-zushi is pressed sushi made of salted mackerel wrapped in kakinoha (persimmon leaf) with vinegared rice. There are various theories about the origin of Kakinoha Sushi. In the middle of the Edo period (1603-1867), fishermen in Kishu (Wakayama Prefecture), who had to pay a high annual tribute, would take summer mackerel caught in the Kumano Sea, salt them, and sell them over a mountain pass to villages along the Yoshino River in order to raise money. There is a theory that it became a festival food during the summer festivals held in the villages around that time, or that it was changed from a preserved food or a soldier's food. Kakinoha sushi is made from astringent persimmon leaves, which are rich in tannin and have a bright green color. The vinegar in the rice and the persimmon leaves have an antiseptic effect, and by leaving the sushi overnight after it is made, the aroma of the persimmon leaves and the flavor of the mackerel are transferred to the vinegared rice, giving it a unique flavor and making it delicious. Instead of persimmon leaves, "hakinoha-zushi" is made with magnolia leaves that grow wild in the mountains, and is made from around the time of the Boys' Festival through the month of July. The recipe is the same as that for kakinoha sushi, but the aroma of the magnolia leaves is transferred to the vinegared rice.
Kashiwa no Sukiyaki📍 NaraIn the Kansai region, chicken that is eaten is called "Kashiwa." The guardian deity of Tenjin is a cow, so chicken sukiyaki (hot pot) was eaten during the autumn festivals at Tenmangu Shrine. The name Kashiwa is said to come from the reddish-brown feathers of the chicken that resembles Kashiwa (oak tree) leaves. To revive the flavor of the "Yamato no Kashiwa" chicken, which was famous before the war for its "high-quality meat," "Yamato Nikudori" chicken was bred in the prefecture through trial and error. This chicken is characterized by a deep, umami-rich flavor, moderate fattiness, and a firm texture.
Kuzumochi📍 Nara"Kuzumochi" is a transparent, pulpy mochi made from kudzu powder. Kudzu, the raw material of kudzu powder, is a perennial plant of the legume family and is widely distributed throughout Japan from Hokkaido in the north to Kyushu in the south. The name Kudzu is said to have come from the Kuzubito, a mountain people who lived in the Yoshino region of Nara Prefecture, who made kudzu powder from kudzu and sold it. "Kudzu powder" is a natural product that has been repeatedly purified with only groundwater in the middle of winter and dried for 2~3 months, and does not contain any additives. In this way, kudzu powder made of 100% kudzu starch is called "Yoshino honkudzu". In addition, the method of exposing it to cold water many times during the harsh winter is called the Yoshino Zarashi method and is a traditional manufacturing method that has continued since the Edo period. The cold and high-quality water of the Yoshino region of Nara Prefecture produces high-quality kudzu powder. In addition to kuzumochi, kudzu powder is widely used in other dishes and sweets, such as sesame tofu, kuzuyu, kuzu bun, kuzu noodles, and as a thickening agent.
Manamehari (Sushi wrapped in Pickled Mana-green)📍 Nara“Manamehari" is a type of mehari-zushi made with salted Shimokita harumana. While mehari-zushi made with takana is also a local delicacy in the Totsukawa area, mehari-zushi made with Shimokita-harumana is limited to the Shimokita-yama Village area. It is certified as a traditional vegetable of Yamato, and is grown only in Shimokita-yama Village in Nara Prefecture. Because it grows in a cold environment, the leaves are thick, bright green, and sweet. Because it can be harvested for only two months, it is said to be a rare vegetable. Since ancient times, it has been grown in the vegetable gardens of individual households, pickled in salt, and eaten as "manamehari. It is made in the same way as "mehari-zushi" using takana eaten in the Kumano and Totsukawa regions, but it lacks the distinctive pungency of takana and is somewhat smaller in size.
Miwa somen📍 NaraMiwa Somen is a local specialty produced in the Miwa region, centered in Sakurai City, Nara Prefecture. The Miwa region is also said to be the birthplace of somen noodles.
Namabushi to Negi no Nimono (Simmerd dish of Half-dried bonito and Japanese leek)📍 NaraIn Nara Prefecture, which does not face the sea, people used to eat a simmered dish of namabushi (half dried bonito), which lasts for a long time. Namabushi is a processed product made by roasting bonito in the manufacturing process. It can be used in a variety of dishes because it has no fishy smell, is easy to eat, and is a natural food with high protein and low calories. Namabushi is often cooked and eaten with seasonal vegetables such as Japanese leek, fuki butterbur, peas, and bamboo shoots. It is especially well matched with Japanese leek, so this "Namabushi to negi no nimono" is a popular dish. The secret is to cook it with a thick soy sauce flavor and more dashi (Japanese soup stock). In Kawanishi Town, Nara Prefecture, there is a legendary "Yuzaki Nebuka" that has been passed down in Yuzaki, the birthplace of the Kanze school of Noh. It says that in the Muromachi period (1336-1573), a leek fell from the sky with a mask of an okina old man and was planted there by the villagers, whereupon it grew into a magnificent leek. The leeks became famous as Yuzaki Nebuka, and the area is said to be famous for its Japanese leek. Yuzaki Nebuka is soft and sweet, making it suitable for stewed or dressed dishes. In Nara Prefecture, the word "negi" is also called "nebuka".
Nanairo Oae📍 NaraThis is one of offering dishes during "obon" (mid-August) in Shingon Buddhism. "Nanairo" (=seven colors) indicates seven kinds of season vegetables (e.g. eggplant, pumpkin, gobou (=burdock root), carrot, green beans, "zuiki"(=Japanese taro stem), "myoga" (=Japanese ginger), etc., and "oae" means "aemono" (=mixed salad with dressing). People called "aemono" "oae" in Nara Prefecture, and mixed vegetables with dressing made from ground sesame seed, miso and sugar. It was very luxurious to offer dishes used seven vegetables during the time of food shortage. They pick up "sonjo-san" (=spirit) at the grave in the evening of August 13th, offer food in the evening, "Ossan" (=Buddhist monk) visits the grave on 14th, and burn ceremonial bonfire to send the spirit back to the grave on 15th. The way to offer and what to offer vary in the area and home, but they offer "antsuke-mochi" (= mochi covered with sweet red bean paste), dumplings or "ohagi" (=rice ball covered with sweet red bean paste) in many areas as a welcome dumpling or hospitality dumpling on 13th.
Nara Ae📍 Nara"Nara-ae" is a dish that uses Nara's specialty, "Nara-zuke", and is a popular dish even among children. There is a mention of "Kasuzukeuri" in the wooden tablets excavated from the Nara Palace Site, but at that time, sake was more like doburoku (unrefined sake), and it is believed that it was a mixture of vegetables and sediment at the bottom of the container, different from the current sake kasu (sake lees). Nara, known as the birthplace of refined sake, had abundant delicious "sake kasu(=sake lees)", leading to the development of the method for making "kasuzuke(=sake marinate)" from ancient times. However, until the Edo period, it was considered a luxurious item that did not reach the mouths of common people. It is said that "Nara-zuke" was presented to Toyotomi Hideyoshi and Tokugawa Ieyasu, receiving favorable reviews, but these "Nara-zuke" were likely made in temples along with sake. In the Edo period, Itoya Sosen, a Chinese medicine practitioner in Nara, started selling "sake kasu"-pickled white melon to townspeople, marking the first time it entered the mouths of the general public. Subsequently, with travelers visiting Nara spreading the name of "Nara-zuke" nationwide, it has become synonymous with "kasuzuke" (sake marinate).
Nara chameshi📍 NaraThe "Omizutori" ceremony held every March at Todaiji Temple has a history of more than 1,200 years, and the original chahan (rice with green tea), called "gecha," is served along with tea porridge in the menu for the procession of participants. Chahan originated in Nara, but did not spread widely among the common people. Travelers who liked chahan brought it back to Edo (present-day Tokyo), and many Nara chahan stores were established near Sensoji Temple in Edo (present-day Tokyo), serving "Nara-cha" markers to attract customers. It became even more famous when it appeared in Jippensha Ikku's "Tokaido Chu Hizakurige" (The Middle Knee-High Tale of the Tokaido Highway). Chahan became widely known throughout Japan because of its well-balanced nutritional diet of rice and soybeans, and because it was easy on the stomach. It is said that it began to spread again in Nara after the Meiji period .
Naranoppei📍 NaraOne of Nara's local dishes, "Nokpe" is a stew of taro, radish, carrots, and other ingredients. There are "nogpe" and "nogpe soup" all over Japan, but Nara nogpe is a vegetarian dish using kombu (kelp) and dried shiitake mushrooms as the broth, and is characterized by the natural thickening of the taro as it cooks. On December 15, prior to the "Onmatsuri" ceremony held at Nara Kasuga Taisha Shrine on December 17 every year, "Nara-nokppe" is served to Yamatozamurai and visitors to the shrine at the "Oshukusho Matsuri" where Yamatozamurai, the performers of the Onmatsuri, purify themselves. The Onmatsuri festival dates back to 1135 during the Heian period, when Tadamichi Fujiwara prayed for the peace of the people during a time of famine and epidemics throughout the country. It is the festival that concludes the year in Nara.
Nyumen📍 NaraMiwa, Sakurai City, Nara prefecture is known as the birthplace of somen, and the somen made in this region is called Miwa Somen. Over 1200 years ago at Omiwa Shrine, the oldest shrine in Japan dedicated to Mt. Miwa, when people prayed for relief from plague and starvation, they received a revelation from the gods and began sowing wheat in the village of Miwa, then milling it into powder, adding water, and stretched it into thin strings. This is said to be the origin of somen. Even today, the enshrined deity of Omiwa Shrine is considered to be the guardian deity of somen, and the Bokujosai festival that forecasts the market price of the local specialty Miwa Somen for that year is held at the shrine. The technique of applying oil and stretching the noodles thinly was introduced from China during the Kamakura period, and the manufacturing method was nearly perfected during the Muromachi period. The wheat in that region flourishes in the abundant water, and the development of water wheel milling led to the production of high-quality flour. The cold winters and mostly clear skies were suitable for somen production, and the quality of Miwa Somen was so exceptional that it was prominently featured in the Edo period gourmet book "Illustrated Famous Products of the Mountains and Seas of Japan."
Sanma zushi (Pacific Saury Sushi)📍 Nara‘Sanma zushi' is prevailed as a local cuisine mainly in Yoshino-gun Totsukawa Village in Nara Prefecture, and was an important ‘nare-zushi', type of traditional sushi fermented with salted fish and rice, at auspicious occasions and new years. The name ‘nare-zushi' came from the Japanese word ‘nareru', means ‘'get used to' or ‘ripen' because the ingredients get ‘nareru' as they are fermented. ‘Narezushi' originally used to be one of the methods to preserve fish longer, and rice, working as fermentation accelerator, was discarded. However, rice was eaten with fish together after shortening fermentation in Muromachi Era. (AD1336~1537) The recipe for ‘Sanma zushi' in Totsukawa Village varies in north part and south part of the village. In north area, rinse sanma (=pacific saury) after pickled it with salt, then place it onto a bucket with rice cooked with salt and sake. After that, add water and salt and ferment for a long time. In south region, on the other hand, pickle salted sanma with vinegar, then put vinegar rice on top and press them together. Although the recipes are different, people from both areas use sanma with less fatty caught in Kumano Nada from late autumn to early summer. Sanma caught in Kumano Nada is a bit smaller and less fatty, and good for preservative food like ‘Sanma zushi'.
Shiki Shiki📍 Nara‘Shiki shiki' is a local snack in Nara by grilling dough made from wheat flour, water and sugar, and has been eaten since before war. Eggs can be added these days. It's like a crape. As wheat cultivation was active in Nara Prefecture, the locals have had dishes and snacks with wheat flour, like ‘Miwa soumen' (=thin wheat flour noodle from Miwa area), ‘Hagesshou-mochi' (=mochi mixed with wheat flour) and ‘Shiki'.
Tako Momiuri📍 Nara‘Tako Momiuri' is a salad marinated octopus, round-sliced cucumber salted and rubbed in salt, and Japanese vinegarette. Octopus is used wishing to grow rice grounded on the field, like octopus suckers sticking strong, and the dish is offered to the god of paddy fields in the end of the harvest to express appreciation for the year. Octopus is considered as a lucky food and often eaten in the auspicious occasions like weddings or shrine visits for babies. ‘Momiuri' used julienne cut fried thin tofu instead octopus is a traditional home dish in summer.
Warabimochi📍 Nara"Warabimochi" is a Japanese confectionary made by adding water and sugar to bracken starch, mixing together while heating, then cooling to a solid shape. Nara is particularly famous for producing bracken starch, so it has become a Nara specialty. Bracken starch is made from the starch contained in bracken roots, and it is extremely rare and valuable because it is laborious to produce and only a small amount can be harvested. For this reason, commercially available "warabimochi" is often made with starch from sweet potato, tapioca, or kudzu. In the past, there was a superstition that you could drive away the monsters that emerged from the Uguisuzuka Tumulus on Mt. Wakakusa by burning the mountain. From this superstition, people who passed Mt. Wakakusa began starting fires, which spread to the Todaiji temple grounds and nearby temples, causing constant danger. Eventually, Todaiji Temple, Kofukuji Temple, and the Nara magistrate's office, which are all adjacent to Mt. Wakakusa, became involved in the mountain burning. Lots of bracken sprang up after the mountain was burned, and the deer in Nara Park did not eat it so it grew in large amounts and eventually became a production area for bracken starch. This gave rise to the "Wakakusa Yamayaki," a traditional event that signals the arrival of spring in the ancient capital of Nara.
Yamato no zoni📍 NaraIn Nara, it is a white miso soup with tofu, festive radish, carrot, taro, and round rice cake, etc. In many areas, the rice cake is taken out of the soup and dipped in soybean flour with sugar. Each ingredient has its own story. Tofu is a symbol of a storehouse with white walls, and is believed to wish for the building of a storehouse. Round rice cakes are used and vegetables are sliced into rounds to ensure that the family can live happily throughout the year. In Nara Prefecture, thin daikon radishes about 3 cm in diameter are sold at the end of the year as "celebratory daikon" to be added to zoni. Also, taro is added as a symbol of prosperity of offspring. In the eastern mountainous areas of Nara Prefecture, taro head (yatsutogashira) is added. The head taro contains the wish "to be able to stand on top of others. The yellow color of the soybean flour is also said to wish for a good harvest of rice.
Yamato-mana to Usuage no Nimono (Simmered Yamato-mana and fried thin tofu)📍 Nara"Yamato-mana to usuage no nimono" (simmered yamato-mana and fried thin tofu) is a home-style dish using yamato-mana, a traditional vegetable of Yamato (Nara Prefecture). Yamato-mana is a cruciferous vegetable, a type of "tsukena" that has been eaten since ancient times. It has its roots in "suzuna" leaves, which are mentioned in the Kojiki (records of ancient matters). It has a mild flavor and crunchiness, and is used in a variety of dishes. In particular, this home-style simmered dish with deep fried tofu has been loved among local people. It was rarely available in supermarkets, but in 2005, the Nara Prefectural Government's Regional Rally R&D Program improved the variety. In October 2009, new varieties of "Natsu-nara-na" and "Fuyu-nara-na" were announced, which are now widely distributed.
Zuiki no Nimono📍 Nara‘Zuiki' is a Japanese taro stem. Stems from red stem species like ‘tou no imo' and ‘yatsugashira' (both are species of Japanese taro) have relatively less scum, so it is suitable for food. Peeled and dried stem is a preserved food called ‘imo-gara', and it is used in simmered dishes or miso soup after being dehydrated. ‘Imo-gara' is often made with ‘zuiki' harvested during Japanese taro's harvest season. In Nara Prefecture, ‘Nampaku Zuiki', ‘zuiki' wrapped with news papers to make stems soft while growing, is certified as a traditional vegetable in Yamato area. The white stem looks beautiful and it is recognized as a high-end food and rarely becomes available in the markets. It is still grown and sold in Sagawa area in Nara City. ‘Zuiki' has a long history. It is mentioned in ‘Toudai-ji Temple Shousou-in Documents' that ‘zuiki' was used in Tempyou Era (AD 729~749). In Nara Basin, which has plenty of paddy fields, good quality of Japanese taro has been produced since ancient times thanks to abundant of water resources, so ‘zuiki' was eaten on a daily basis. Dishes used ‘zuiki', simmered dishes, vinegar salad, etc., is popular as a daily home food.
kaki no ha zushi📍 Nara柿の葉寿司（かきのはずし、またはかきのはすし）は、奈良県・和歌山県、および石川県加賀地方、鳥取県智頭地方の郷土料理。