Hidaka: The Origin of Japanese Cuisine（Local Cuisine Edition）
(Rice Mixed with Fish and Vegetables)
The dish kakimade gohan is a specialty traditionally served during celebrations and events. It is prepared by simmering seasonal vegetables in a broth made from grilled fish bones, then mixing them with freshly cooked rice. Kakimade means to mix in the local dialect.
(Rice Porridge with Tea)
In Wakayama Prefecture, Chagayu is affectionately known as Okai-san. It became popular as a clever way to make the most of the limited rice resources in areas with scarce farmland. Even today, it is often prepared for breakfast and continues to be a beloved dish among the local community.
(Side Dish Miso)
Kinzanji miso is a traditional food made by fermenting vegetables such as gourd and eggplant with soybeans, ginger, barley, and rice koji malt. It can be eaten after about a month of fermentation, and its flavor deepens further when aged for a year. Known for its high preservation quality, it is a beloved staple in many households.
(Wakame Seaweed Rolled Sushi)
Wakame zushi is a type of rolled sushi made with hari-wakame, a soft part of the wakame seaweed that is pressed into sheets and used instead of nori, a different kind of seaweed typically used with sushi. It has been enjoyed as a celebratory dish during seasonal festivals as a traditional flavor.
(Rice Cooked with Fish and Vegetables)
Bokkake is a traditional rice dish passed down in fishing villages of the Hidaka area, made with seasonal fish such as mackerel. It became a staple on daily tables due to its simplicity and ease of preparation, especially during the busy fishing seasons. It remains a beloved local dish.
(Mackerel Sukiyaki)
Takitaki is a winter hot pot dish from the Ena community of the Hidaka area. It is a sukiyaki-style dish of mackerel, tofu, and vegetables cooked in sweet soy-based broth. It has been enjoyed during the mackerel fishing season, from October to December, as a traditional home-cooked meal served on the tables of fishers.
(Mackerel Sushi)
Haya-narezushi is a local dish that simplifies narezushi, a traditional preserved sushi. Instead of relying on fermentation, it is prepared using vinegar, making it less pungent and more accessible to enjoy. This adaptation has become a beloved variation of the traditional dish.
(Sweet Potato and Rice Dumplings)
In the southern part of the Hidaka area, sweet potatoes were traditionally used as a substitute for rice (which is typically the only ingredient in mochi). Imo mochi was born out of an idea of using sweet potatoes to make mochi with a smaller amount of rice. Today, it is enjoyed as a snack.
(Pacific Saury Sushi)
Sanma zushi, made with Pacific saury that migrate south to the Kumano-nada Sea around late October, originated as a preserved food combining rice and fish. Over time, it evolved into a beloved delicacy served during gatherings, such as autumn festivals and New Year celebrations.
(Rice Cooked with Green Peas)
Mame gohan, a springtime local dish, features Usui green peas, a variety of peas special to the Hidaka area. These peas are large, with thin skins, offering a flakey texture and luxurious sweetness. Taking advantage of the area's warm climate, Hidaka boasts the highest production of green peas in Japan.
(Japanese Knotweed)
Known locally in the Hidaka area as Gonpachi, Japanese knotweed, is a wild vegetable from the buckwheat family harvested in spring from mountains and riverbanks. Collected between March and mid-May, it is preserved in salt and used in dishes like stews and stir-fries. Its subtle tangy flavor makes it a cherished taste of spring.
(Longtooth Grouper)
A winter specialty of the Hidaka area is kue cuisine. Kue, a high-end fish from the grouper family, is found off the coast of Wakayama Prefecture. It is not caught in great numbers and is famed for its rarity. Known for its rich, fatty texture, kue offers a deep, refined flavor that makes it a prized delicacy.
(Japanese Spiny Lobster)
With its warm waters and fast tidal currents, the Kii Channel produces large Ise ebi with springy meat and a rich flavor. In Wakayama Prefecture, the Ise ebi fishing season runs from October to April. Therefore, Ise ebi fresh from the sea is served at inns and hotels only during the winter season.
(Pike Conger)
Wakayama Prefecture boasts one of the largest catches of hamo, pike conger, in Japan. In the Hidaka area, multi-course meals using locally-produced fresh hamo are offered in many restaurants . Savor the light, delicate flavor of hamo, which is in season during the summer.
(Shishi jiru)
The mountainous region of Wakayama Prefecture, including the Hidaka area, is inhabited by many wild boar and deer. Here, wild animals have been hunted and eaten since olden times. Shishi jiru is a long-standing local dish of this area, which uses boar meat instead of pork.
(Wasabi Leaves Wraped Sushi)
Wasabi was grown widely in the Hidaka area. Wasabi leaves are preserved in salt and used in dishes. Wasabi zushi is a type of sushi wrapped in salted wasabi leaves. The combination of the crispy texture of wasabi leaves, the sweet and sour taste of mackerel and the refreshing flavor of wasabi makes wasabi zushi very tasty.