散策 Sansaku

Food of Wakayama

28 dishes

Bouri (Simmered Japanese taro)📍 WakayamaPrince Morinaga, the son of Emperor Go-Daigo and also known as Ootonomiya, was an early participant in the movement to overthrow the Kamakura shogunate.When Emperor Go-Daigo was exiled to Oki Island after the "Genkō no Hen" incident in 1331, Ootonomiya, in order to evade pursuit by the shogunate, entered Kumano disguised as a yamabushi (mountain ascetic). This event is known as the Ootonomiya's Kumano Descent. As he passed through the city of Tanabe, Ooto Village, Ayukawa Ogawa district in the present-day, the villagers were engaged in mochitsuki (mochi-pounding) for New Year's. The hungry group requested mochi from the villagers, but there was a strict prohibition against providing any assistance or convenience to yamabushi, and none of the villagers gave them mochi. However, it was later discovered that the group included Prince Morinaga. The villagers apologized for their rudeness, and as an act of atonement, they stopped making mochi for 600 years during New Year's and began eating "bouri", a dish made by boiling the mother tuber of Satoimo(=Japanese taro). In 1935, during the 600th memorial service for Prince Morinaga held at Daikaku-ji Temple in Kyoto, villagers from Oto attended and offered 600 mochi as a form of atonement for the past rudeness. Although mochi-making resumed during New Year's after that, the tradition of eating "bouri" on New Year's is still observed in some places today.
Gomadoufu(Sesame tofu)📍 Wakayama“Sesame tofu” is said to have originated as one of the vegetarian Buddhist dishes eaten by monks practicing austere asceticism at Mount Koya, a temple settlement founded by Kobo Daishi (Kukai) roughly 1,200 years ago. Sesame is an extremely nutritious food that was once considered to be a valuable medicine in China. It is said that Kobo Daishi, who traveled to China as an envoy to the Tang Dynasty, brought sesame back to Mount Koya and began cultivating it in Japan. Buddhist cuisine, which does not include meat or fish, tends to lack protein, and as a result, it is believed that people adhering to a diet consisting of Buddhist cuisine supplemented their diet by eating sesame, which contains high quality protein. Sesame tofu was later conceived as an efficient way of consuming the nutrients contained in sesame. The skin is removed from raw sesame seeds without roasting and mixed with Yoshino arrowroot and water from Mount Koya. The mixture is then ground with a mortar and pestle and cooked. There is also an alternative theory that sesame tofu has its origins in “ma tofu”, a dish described in “Japanese and Chinese Buddhist Cuisine” published in 1697. During the Showa period, sesame tofu gained widespread recognition as a Mount Koya specialty, and today it is one of the staple dishes of Japanese cuisine.
Gonbachi no Abura-itame (Fried ‘Gonbachi’ Wild Vegetable)📍 Wakayama‘Gonbachi' is officially called ‘Itadori' and a Polygonaceae plant, and is a kind of wild vegetables grown in mountains in spring. It is found at sunny banks or riverbed, or remains of collapsed banks, and prevailed throughout in Japan. The consumption of ‘gonbachi' is high in Wakayama Prefecture. It is also called ‘Sukampo' or ‘Suppon' in some areas. When you break thick, well-grown young stem from its root, you can hear popping sound. There are many ways to cook depending on the areas or families, like frying, simmering, marinating or making preservative food. It goes well with oil, and you can enjoy crunchy texture and slight sourness once you fried it.
Hata-gonbo-zushi (Burdock Sushi)📍 Wakayama“Hata-gonbo”, is a Burdock, grown in the Nishihata district of Hashimoto City, located halfway up the 552-meter-high Kunishiro Mountain. Its name is derived from "Hata”, in the Nishihata district and "Gombo", in the burdock dialect. It is not a special variety. When Burdocks, are cultivated in the hard red soil on the steep slope, they grow into a round and fat Hata-gonbo”. The particularly large ones are 5 to 10 cm in diameter and as long as 1 meter. In the old days, when harvesting, the farmers used to dig up the sticky soil more than 1 meter deep with a special long trowel and spend 20 to 30 minutes harvesting each seedling one by one. It was so labor-intensive that the neighbors around there used to say, "Don't let your son to get marry the local in Hata (Nishi-Hata). However, because of its size, it is richer in dietary fiber and polyphenols than common burdocks, and it is also softer and more aromatic. Hatagombo is used in a custom called “Zoji-nobori,” in which villages at the foot of Mt. Koya make offerings of rice and vegetables to Mt. Koya. “Zoji-nobori" is said to have continued from the Edo period to the beginning of the Showa period (1926-1989), and then ceased, but a local cooperative has been carrying it out again since 2014.
Imo Mochi / Sweet Potato Mochi📍 WakayamaIn regions along the Kumano Sea, where there is limited flat land suitable for rice cultivation due to the proximity of mountains to the sea, sweet potatoes (satsuma imo) became a staple food alongside barley. The red soil plateau makes it easy to cultivate sweet potatoes, and the sweet flavor of the harvested produce makes it a daily dietary staple, often replacing rice. The ingenuity of using fewer glutinous rice to make mochi from sweet potatoes played a role in its popularity. Sweet potato cultivation in the Kumano region started during the Edo period. Umematsu Yasuke, a resident of Kushimoto, discovered the deliciousness of sweet potatoes during a visit to Hyuga in Kyushu and brought them back to Kushimoto. The climate and conditions of Kii Province (now Wakayama Prefecture) proved suitable for sweet potato cultivation, leading to widespread adoption in various parts of the southern part of the prefecture. During that time, sharing seedlings or cultivation methods outside the domain was prohibited to protect the domain's interests. Umematsu Yasuke, who brought sweet potatoes to the distant southern region of the prefecture, was posthumously honored, receiving recognition from the Governor of Wakayama Prefecture during the Meiji period. Apart from "imomochi" (sweet potato rice cake), there are other local dishes using sweet potatoes, such as "ukeja" (sweet potato with tea), "imochagayu" (sweet potato rice porridge), "imogohan" (sweet potato rice), and "yude hoshiimo" (boiled dried sweet potatoes).
Inoko Mochi📍 WakayamaThe boar, worshipped as the god of agriculture since ancient times, is said to visit in the spring of the second month of the lunar calendar to create rice and barley fields and engage in farming. After completing agricultural work, the boar returns in the autumn of the tenth month of the lunar calendar. In the northern regions where rice cultivation was prosperous, there was a tradition of offering "Inoko Mochi," rice cakes coated with sweet red bean paste, to express gratitude for the harvest on the day of the boar in autumn. In a normal year, 12 "Inoko Mochi" and in a leap year, 13 "Inoko Mochi" are placed in a measuring cup (masu), half of each. In the southern region of the prefecture, "Inoko Mochi" is also made at an autumn festival in the Ayukawa area of Oto Village in Tanabe City. The custom involves offering sake, grilled saury, new rice in a straw bag, daikon radish salad, yuzu, cooked newly harvested rice, and chrysanthemum flowers. This type of mochi is also known as "Innoko Mochi." In the past, there was a tradition where children would visit each house, sing songs, and receive mochi.
Kaki no Ha Zushi (Persimmon Leaf Sushi)📍 WakayamaThe Ito region in the Kinokawa River basin is famous for its persimmons, especially Kudoyama for Fuyu persimmons and Katsuragi for seedless persimmons. Persimmon leaf sushi, which consists of sushi rice and toppings wrapped in autumnal persimmon leaves, is said to have originated in the Edo period and was once a delicacy served during autumn festivals. Persimmon leaves contain a high amount of tannin with antibacterial and antioxidant properties, which likely improved the preservation of the sushi. The ingredients include seafood like mackerel and shrimp brought by boat from the Kumano Sea to the upper reaches of the Kinokawa River, as well as shiitake mushrooms, kamaboko (fish cakes), fried tofu, and eggs―essentially any available ingredients. The persimmon leaves used are beautifully autumn-colored leaves from astringent persimmons, preferably harvested in good, dry weather. The unique fragrance of the persimmon leaves enhances the depth of flavor in the sushi.
Kaki-made Gohan (Kaki-made Rice)📍 WakayamaIn the Hidaka region, “kaki-made rice” has traditionally been served at celebrations, memorial services, Hina-matsuri, festivals, and other gatherings. The dish consists of rice mixed with ingredients cooked in a broth made from grilled fish bones, seasoned with seasonal vegetables and sake―no vinegar is used. The term kaki-made is a colloquial expression of kaki-maze, which means “mixed.” The dish likely originated from the abundant mackerel caught in the Hidaka region. Unlike chirashi sushi, kaki-made rice is a mixed rice dish with a gentle, homey flavor that utilizes fresh mackerel caught from the Kii Channel and vegetables grown in the warm climate.
Kakimaburi📍 WakayamaThe Naga region is situated in the eastern part of the Kino River Plain. The area is known for producing rice, persimmons, peaches, and other crops that are well-suited to the climate. During the Edo period, irrigation canals were built which helped the region develop into a granary in the prefecture. The region has a long-standing tradition of making sushi, which is prepared using rice, dried foods, and seasonal vegetables grown in the area. Kakimaburi, a chirashi-zushi dish made by mixing sushi rice with seasonal vegetables and other ingredients, is a local delicacy. It is often prepared in large quantities for celebrations and other gatherings at home, and in the past, was a feast during the rice-planting season. The word "maburi" is a dialect term in the Naga region that means "to stir." When mixed with “kakimaze” (to stir), it became "kakimaburi.”
Kinzanji miso📍 WakayamaIn 1249, Kakushin (Houtou Kokushi), a high priest in Yura, learned how to make Kaizanji miso in Sou (China), where he had trained, and brought it back to Japan. When he built Koukokuji Temple, he introduced the method to Yuasa Town and the surrounding area, where the water quality was suitable for manufacturing miso and soy sauce, and it is said to have spread. It is believed to be the founder of soy sauce and miso. For the next 300 years or so, farmers made soy sauce for their own use, but in the Edo period (1603-1867), it came to the attention of the shogunate and was commercialized.
Kokera-Sushi📍 Wakayama‘Kokera-Sushi' is a kind of sushi. Grilled fish flake, Shiitake mushroom, carrots and thin omelette are placed on the vinegared rice into a wooden flame, then pressed. It is said that this dish is the original form of ‘Oshi-Zushi' or ‘Hako-Zushi'. There are many stories behind the origin of the name. Some said that as wooden frame for sushi was made from ‘Kokera-Ita (=Shingle board)' , this dish was called ‘Kokera-Sushi'. Others that the dish looked like ‘Kokera (=Woodchips)' . The ingredients vary depending on the region. People used to have a summer festival for fish memorial service and for prayer for good catch through the year around Tanoura Fish Port in Wakayama City. ‘Kokera-Sushi' prepared with ‘Himeji (=Japanese goatfish)' or ‘Eso (=Synodontidae)' caught during spring and summer was served in the festival. The locals prepared ‘Himeji' in advance when the summer festivals were approaching because ‘Himeji' had to be fillet and left for a while after salt was sprinkled over it. In Saigasaki area in Wakayama City, minced ‘Eso' caught with bottom trawling is used in ‘Kokera-Sushi'. The fish is grilled after being fillet. The dish is one of the hospitality foods in the area, and is also called ‘Tonton-Zushi' from the sound making minced fish with knife. In Matsue area in Wakayama City, vinegared rice and flakes of shrimp or sea bream are placed in many layers to make ‘Kokera-Sushi'. Red fish can be replaced with shrimp. Many ingredients like black beans, river shrimp, shiitake mushroom, freeze-dried tofu, carrots, are used in Nachi Katsuura region. ‘Basho (=Hardy banana)' leaves in summer, or ‘Takana (=mustard green)' leaves in autumn are used as a sushi divider.
Mame Gohan (Green Peas Rice)📍 WakayamaWakayama Prefecture is one of the top producer of green peas in Japan, and various kinds of green peas, like ‘Usui Endou', ‘Kinusaya Endou', ‘Holland Endou', ‘Snap Endou', etc., are grown in many areas in the prefecture (Inami-cho, Hidakagawa-cho, Minabe-cho, Gobo City, Mihama-cho, Yura-cho, etc.). Green pea has a long history, and it is said that green pea has been cultivated since ancient Greek Era in the world. In Mid-Edo Era, European variety for podded peas was introduced to Japan. ‘Usui Endou' started to be grown in Wakayama after that. In Meiji Era, the variety delivered from the US to Habikino City, Osaka, came to Wakayama, then the number of farmers growing the peas increased because mild weather is good for green peas. The cultivation technologies/skills have been improving thanks to farmer's efforts and directions from the prefecture, then current ‘Usui Endo' was born through breeding. The size of ‘Usui Endou' pea is big, and the pea has sweet taste and fluffy texture, and this pea is registered as a regional collective trademark ‘Kishu Usui' in 2006. ‘Mame Gohan' (=Green Peas Rice) is a local dish in the production areas of peas. In spring, people don't have much rice while green pea is in its harvest season, so people add lots of peas to rice to add volume. ‘Mame Gohan' is simply flavored with salt so that you can enjoy pea's original flavor. It's popular among children, too.
Mehari zushi📍 WakayamaIn the southern region of the prefecture, where fishing and forestry are thriving, mehari-zushi became popular as an easy-to-eat lunch between busy fishing and mountain work. It is made by wrapping a large rice ball in salt-pickled takana. There are various theories as to the origin of the name "mehari-zushi" (meaning "eye-opening mouth" or "eye-wateringly delicious"), or "because the rice ball is completely wrapped as if it is eye-opening.
Mikan Mochi (Mandarin Mochi)📍 WakayamaWakayama Prefecture is one of the top mandarin oranges producing prefecture. Especially Arita area, origin of ‘Arita Mikan', most mountains are covered with mandarin plantation. In 1574, Magoemon Ito, local farmer from Arita City, brought young mandarin trees from Yatsushiro, (current Kumamoto Prefecture), then planted in Arita. It is the origin of ‘Arita Mikan'. Arita City is mountainous and faces at the sea, and has less flat land. On the other hand, its mild climate is advantage for growing mandarin. Therefore, Kishu Domain (currently Wakayama Prefecture) promoted growing mandarin, and it became thriving. After that, the mandarin trees Ito brought were prevailed, which made Arita area ‘small mandarin in Kishu' producing area. In 1634, Tobei Takigawara, a tangerine farmer, delivered Kishu mandarin to Edo (current Tokyo) for the first time, Arita mandarin became popular in Edo. When they could not ship due to bad weather in November, 1685, Bunzaemon Kinokuniya, a local merchant, leaned the price of mandarin got skyrocketing in Edo. Then he delivered mandarin by ship in the bad weather and made fortune. ‘Mikan Mochi' (mandarin mochi) is developed during the research of the local cuisine. Mandarins are placed on the glutinous rice and steamed together, then pounded together after the skin of mandarins are removed. It has beautiful color and smells good, and you can enjoy refreshing sour flavor.
Narezushi📍 WakayamaNarezushi has long been a common sight at festivals as well as local and regional events. It is a preserved food that makes use of fermented rice to preserve fish, and the technique involved in making narezushi is still in use today. Wakayama's narezushi is said to be one of the three most famous narezushi in Japan, with a history of more than 800 years. There are various theories about the origin of narezushi, but it is said to have originated when salted mackerel was stuffed with rice and wrapped in leaves. When the salted mackerel was unwrapped to be eaten after several days, the rice within had fermented, combining with the mackerel to become a delicious sushi dish.
Okaisan/Chagayu📍 WakayamaIn Wakayama Prefecture, chagayu is affectionately called "okai-san" or "okayu-san. It was created to fill the stomach even with a small amount of rice because rice was precious in this mountainous prefecture, which is also known as "tree country. Especially in the southern part of the prefecture, where there is little flat land suitable for rice cultivation, it was a daily staple food, eaten five or six times a day. In the past, tea trees were also grown at home, supporting the establishment of the chagayu culture. In a song sung in the Inan area, "Today and today, oika de kenka, watashi no oika ni taro ga nai," which indicates that chagayu with sweet potatoes was so popular that siblings would fight over it.
Onomi no sashimi📍 WakayamaWhales fed and fattened up in high latitude waters head for low latitude waters after summer to engage in breeding activities, passing through the Kumano-nada Sea in midwinter. This was the target of Kumano's traditional whaling. Wada Yorimoto started organized whaling in 1606 and is regarded as the founder of whaling. In 1675, Yoriharu, Yorimoto's grandson, invented the netting method, which enabled him to catch humpback whales that would sink after death, in addition to right whales and sperm whales that would stay afloat after death. Because this method required the use of many seko-vessels and ami-vessels, it developed into a large-scale fishery involving more than 300 men. Eventually, the netting and poking method was introduced to Tosa and Kyushu, and the lords protected and encouraged whaling, which led to whaling in many parts of Japan. Even after the end of the Edo period and major changes in society, whaling continued to be practiced in Taiji. However, in December 1878, the Taiji whaling team was swept out to sea in pursuit of right whales with calves, and although they succeeded in capturing one on the second morning, it took a long time to return, and in the afternoon the weather broke and the fleet drifted away, with over 100 people missing. The accident, later called "Seminaregawa," put an end to the old-style whaling in Taiji, and modern whaling methods developed in the U.S. and Norway were soon introduced. Whaling continues in Taiji to this day, albeit in a different form. The people of Kumano have consumed whale meat and entrails, as well as bones and skin, without wasting anything. The most expensive meat is the "tail meat," a rare part of the whale, and its marbled meat is tender and sweet.
Sanma zushi📍 WakayamaFrom late October to March, Pacific saury migrate south to the Kumano-nada Sea on the cold current from the Sanriku coast to spawn. Pacific saury can be caught all along the coast of Wakayama Prefecture, but the saury caught in the Kumano-nada Sea in the south is especially suitable for sushi because it has been caught in the tides for a long time and its meat is firm, small, and has a good amount of fat. Sanma-zushi was originally made to preserve rice and fish, and was a feast served at autumn festivals, New Year's, and other gatherings. Especially in mountainous areas where rice cannot be grown, it was a valuable source of nutrition. In some areas, saury is called "saera" or "saira. Sansuma-zushi," or "saira sushi," is also called "saera no teppo" (saera gun) because of its resemblance to the barrel of a gun. Haruo Sato, a writer born in Shingu City, also loved sansma-zushi, and is said to have said, "The best food in my hometown is mehari (mackerel) first and saury second.
Shirasu Don (Whitebait on top of rice)📍 WakayamaWhitebait fishing reaches its peak from late March until May. During that time, lots of young Japanese anchovy, Japanese sardine or round herring are caught. Especially, Kada area in Wakayama City and Yuasa in Arita-gun are prominent areas for whitebait industry; fresh whitebait in Kada and boiled whitebait in Yuasa. In Yuasa area, which boasts the top amount of catching whitebait, the fishers use the technique called ‘batch ami' when catching whitebait. They pull the fine nets with two small boats to surround groups of fish. The name of this technique came from men's underwear called ‘batch' because the net looks like it. The fishers in Enjugahama area, close to Yuasa, have been catching whitebait with traditional seine-fishing. Fresh whitebait is delivered to factories nearby immediately, then boiled with salt in the huge kettles. It will be dried under sunshine after boiled. ‘Shirasu Don' is a dish with this whitebait put on top of the rice. The locals enjoy it with Yuasa soy sauce or Kinzanji Miso in Yuasa. Some restaurants offer 'Shirasu Don' with fresh whitebait. It is unique specialty in fishery port.
Shouga-meshi (Ginger Rice)📍 WakayamaIn sandy area with soft ground along the Kinokawa River (like Kasei and Nunohiki area in Wakayama City), ginger has been grown since early Era (early 20th century) to make most of its mild climate. Authentic open-field culture of ginger started in 1947, and greenhouse cultivation became common during the 4th decade of Showa Era (1965~1974). Therefore, the cultivation area of ginger has been getting bigger. Young ginger, planted in winter and harvested in summer, is mainly grown, and the area is one of famous place for producing ginger in Japan. The later it is harvested, the worsen its quality. That's why it is harvested with 180days from planted. To prevent the ginger from drying and fading the color, it is covered with plastic sheets immediately and delivered to a workshop for washing with water. These process makes young ginger look white. Young ginger is less spicy and contains more liquid compared with regular ginger, you can enjoy fresh texture. It is delivered on the day of harvest to markets in Keihanshin area (Kyoto, Osaka, Kobe) and also to Tokyo and Nagoya. It has also a great reputation as a ‘gari' (pickled ginger used in sushi), it is used by famous chef, high-end Japanese restaurants and high-ranked sushi restaurants. ‘Shoga-meshi', cooked rice with young ginger, has fresh smell, which makes us hungry. You can add young ginger on the freshly cooked rice and steam a while, then mix before serve to enjoy refreshing flavor.
Simmered igami (Japanese parrotfish)📍 WakayamaCommonly known as “budai”, igami (Japanese parrotfish) is a typical inshore fish that can be found in the southern regions of Wakayama Prefecture. Igami has a distinctive fishy smell in summer, but from fall through winter, the smell disappears due to the fish's staple food of seaweed found on rocky shores, and its thick white flesh is plump and succulent. In Tonda in Shirahama Town and around Tanabe City, it is customary to eat boiled whole igami instead of sea bream during the New Year. Igami is also a key part of fish dishes served during festivals. It is said that the name “budai” originated from a saying that “lords would eat tai (sea bream), and the common people would make do with fish that had “tai” in its name”. Igami was not a particularly popular fish for eating, but it is thought that it gained popularity because of its delicious taste.
Tachiuo-ryouri / Tachiuo-zushi (＝scabbard fish dish, and sushi)📍 Wakayama“Tachiuo”, are caught in many parts of Wakayama Prefecture. The Kii Channel, where the Minoshima fishing port in Arita City faces, is an excellent fishing ground where seawater from Osaka Bay meets the Kuroshio Current, and the small-scale bottom trawl fishing method using nets specially designed for “Tachiuo”, has been practiced for many years. The amount of fish caught, landed accounts for about 80% of the prefecture's total, and for 15 years since 1992, the city has been number one in Japan in terms of catch, and a monument of” Tachiuo”, was built at the foot of a bridge on the Arita River as a commemoration. Fishing boats leave port around 03時00分 a.m.. Because” Tachiuo”, rots very quickly, they are immediately put on ice on the boat when they are pulled up. Around 03時00分 p.m., the boats all return to port, and as soon as they are landed, they are immediately taken to the auction house. It is a familiar fish that local anglers catch with lures as it chases small fish into the bay. Although it is generally considered a luxury fish, locals affectionately call it "Taccho", and it is often served at home for dinner.
Umeboshi (pickled plums)📍 WakayamaDuring the Edo period, barren land that could not be used for rice cultivation was exempt from payment of annual tribute. The Tanabe fief of the Kishu domain covered plenty of barren land, and the farmers were burdened by heavy annual tribute payments. To alleviate the farmers' hardship, Naotsugu Ando, the lord of the Tanabe domain, turned his attention to the yabu-ume plum, which grew wild in the barren land, and encouraged the farmers to cultivate it. This is believed to be the beginning of large-scale plum cultivation in Wakayama Prefecture. In addition to the mild climate, the region was surrounded by small hills and received ample sunlight, making it suitable for plum cultivation, and as a result plum cultivation took hold in the southern part of the prefecture. The high-quality umeboshi produced in this region came to be known as “Tanabe plums”, and were highly praised, even in Edo. After the Meiji period, the demand for umeboshi increased as they were used for military rations during the Sino-Japanese and Russo-Japanese wars as well as World War II, leading to an increase in production. In addition, the demand for umeboshi also increased due to cholera and dysentery outbreaks during the period spanning 1877-1887. The large, thick-fleshed nanko-ume plum was selected and registered as a variety in 1965 after many years of searching for a superior strain. Every year from the end of January to the end of February, plum blossoms bloom in plum groves, with “a million petals in a single glance, with a fragrance that spreads for ten li”.
Utsubo (moray eel) cuisine/utsubo tsukudani📍 WakayamaKnown as the “gangster of the sea”, the utsubo (moray eel) has an unpredictable temperament as well as sharp upper and lower teeth. The fierce-looking utsubo only consumed in several regions, including the southern region of Wakayama Prefecture. There are about 200 recognized species of utsubo, most of which are 1-1.5 meters long and weigh 1-5 kilograms. Utsubo are in season from November to March, but those caught during the cold season are more delicious because they are fatty and do not smell as much. The flesh of utsubo is white, translucent, and elastic, with a light flavor. In addition to being rich in protein, calcium, and iron, the gelatin between the flesh and skin is rich in collagen. In Wakayama Prefecture, utsubo are often dried before being eaten, and the sight of large quantities of cut open utsubo being dried is common during the fall and winter fishing seasons in the southern part of the prefecture. Utsubo tsukudani, made by frying dried utsubo and boiling it in soy sauce, is a particular regional specialty. In addition to tsukudani, utsubo is also used in hot pots, sashimi, seared utsubo dishes, fried dishes, etc. Its white flesh, which does not have a strong flavor, goes well with all kinds of dishes and can be eaten in various ways, making it a favorite delicacy in the fall and winter since ancient times.
Uzumi (Soup with Rice hidden by Tofu and Shiitake Mushroom)📍 Wakayama‘Uzumi' is a clear soup made from ‘dashi' soup stock from shiitake mushroom or kombu(=kelp) placed cooked rice at the bottom of a bowl berried by tofu and shiitake mushroom. It is served at memorial services. Add sesame seeds, green onion, ginger or yuzu as condiments. ‘Uzumi' is a local food from Hirai Village located in the furthest of the Kozagawa River in Higashimuro District, and it is passed down this area exclusively. The Kozagawa River is close to former Oto Village (current Tanabe City) and former Hikigawa-cho (current Shirahama-cho), and it is the place where Murakami clan reached after being driven out from the capital city due to ‘Jokyuu-no Ran' in 1221. There is a cuisine called ‘Uzumi Ryori' in the ‘Cha-kaiseki' (=light meal served at tea ceremonies) in Kyoto and it is luxurious used with yuzu. Therefore, it is believed that the origin of ‘Uzumi' is this cuisine from Kyoto delivered by Murakami clan. The name ‘Uzumi' came from rice buried (‘uzumeru' in Japanese) at the bottom of the soup. Another saying is that Hirai area is developed by Heike clan defeated in the Battle of Dan-no-ura in 1185, and farmers hided precious white rice under other ingredients when they ate so that no one could find it. ‘Uzumi', the dish passed down only in the village closed to the river source of Kozagawa River. It's simply cooked with soup stock from kombu(=kelp) and shiitake mushrooms because it is ‘shojin ryori' (=vegan cuisine for Buddhist monks), but it has great smell and rich in flavor, and looks beautiful with white tofu, yellow yuzu and ginger, and green onion.
Wakame Zushi (Wakame Seaweed Sushi)📍 WakayamaThe coastal area from Hinomisaki to Wakayama City faces the bountiful Kiisuido Strait, where abundant seafood can be harvested. The shallow average depth of the strait allows sunlight to reach the seabed, making it suitable for the cultivation of wakame seaweed. Additionally, the Wakame seaweed grown in the rough waves of the Kiisuido Strait is well-flavored with a vibrant color. In Yura Town, Hidaka District, farmed Wakame seaweed is well-known, and the area is recognized as one of the leading wakame-producing regions in the prefecture. "Wakame-zushi" is a type of sushi where fresh wakame is thinly spread and rolled with white rice like a sushi roll. Originally, it was common to spread Wakame seaweed which was harvested in large amount, bake it, and eat it on top of rice instead of side dishes. Locals began incorporating pickles into the preparation, and over time, the current form of "Wakame-zushi" emerged, with ingredients rolled into a sushi roll. Harvesting Wakame seaweed is a challenging task during the severe cold. In Yura Town, cultivation, especially in the Ena district, involves seeding ropes in November, exposing them to the northern wind for one to two months, and harvesting from January to February. Particularly, the "hariwakame", commonly used in sushi, requires meticulous and skilled work, combining individual pieces, and there are fewer people engaged in this craft.
Wasabi Zushi (Wasabi Sushi)📍 WakayamaIn the Arita region, various types of sushi such as "Narezushi" and "Hayazushi" have been made for seasonal events like rice planting, Obon, and autumn festivals since ancient times. In the Shimizu Area, "Hayazushi" wrapped in basho leaves is produced, but because wasabi naturally grew abundantly, households also make "Oshizushi" using wasabi leaves. Nowadays, when precious wasabi leaves are available, they are frozen for later use.
mehari-zushi📍 WakayamaMehari-zushi is a local cuisine eaten in the Kumano region spanning Wakayama and Mie Prefectures, the Yoshino region centered in Yoshino District, Nara Prefecture, and Shintotsukawa Town in Hokkaido. It is a bento-style rice ball wrapped in lightly pickled takana (mustard green) leaves. Some regions call it Senbari-zushi, Oba-zushi, Takana-zushi, or Bashoba-zushi. The bento is considered a specialty of Kumano, and the version from Shingu City is particularly famous, designated as a recommended excellent souvenir of Wakayama Prefecture. Originally made by wrapping barley rice, it is now primarily made with white rice, sometimes using vinegared rice. In Shimokitayama Village in southeastern Nara Prefecture, it is eaten wrapped in pickled Shimokita-harumana leaves, which lacks the pungency of takana, offering a different taste. Generally eaten with soy sauce or vinegar-soy sauce, it is sometimes eaten with mayonnaise and soy sauce.