FOOD CULTURE ANECDOTES Part 1 (10)-12019/06/24（Mon）
♪ First of all, the difference between “Fukuoka‟ and “ Hakata” must be described.
☆ The difference between “Fukuoka” and “Hakata” is simply said that “Fukuoka” is “town of samurai” whereas “Hakata” is a “town of merchants”. It is easy to understand this idea that “Fukuoka” is used for modern things, for example, “ Fukuoka Airport”, “Fukuoka Dome”, “Fukuoka Tower”, etc. And “Hakata” is for traditional things and foods, for example, “ Hakata Ramen”. ” Hakata textiles (“Hakata Ori” in Japanese)”, “Hakata Doll (“Hakata Ningyo” in Japanese)”, etc.
☆ Fukuoka prefecture is the most populated prefecture in Kyushu, and Fukuoka city where the prefectural office is located, is the center of politics, economy and culture in Kyushu. Since the northern part of this prefecture faces the “Suo Nada Sea” and the western part faces the “Ariake Sea”, a lot of seafood can be obtained. On the other hand, the inland area of Fukuoka prefecture was coal industry zone, but the area is to agriculture zone now.
♪ ”Ariake Sea” is one of the largest tidelands in Japan, and there are many unique seafoods. Mudskipper ("Mutsugoro" in Japanese) is famous fish which lives in mud. When catching this fish, a skilled fisher man catches it up with a special hook made for this fish.
☆ Fukuoka prefecture has made effort to develop and produce branded foods.
Among them, the prefecture is eagerness to develop strawberries, and lead the strawberry breed improvement technology in Japan. There are many strawberries developed by Fukuoka prefecture, such as “Toyonaka”, ‟Amaou” and ‟Sachinoka”, which are branded by breed improvement. With regard to strawberry production,Fukuoka prefecture ranks second in the country after Tochigi prefecture. By the way, the name of “Amaou" was given the initials of "Red (“Akai” in Japanese), "circle (“Marui" in Japanese”), "large (“Okii" in Japanese), and "good taste (“Umai" in Japanese). It becomes “Amaou” when you connect the initials.
♪ Because Fukuoka prefecture is full of various ingredients, local cuisines are also full.
☆ "Spilling out from the Demon's Hand (“Oni no Tekoboshi" in Japanese)”. It is a kind of snack called “Chimaki” in Japanese, which is made around Yame city region. "Chimaki" generally shows rice dumplings wrapped with bamboo leaves. In fact, “Oni no Tekoboshi” is a portable food that glutinous rice is mixed with ordinary rice in the ratio of 1:1, and wrapped in triangle shape with bamboo leaves. In ancient time, a Yame’s person who picked up a “Chimaki” which fell down from the waist of a soldier from Kagoshima prefecture. The Yame person made “Oni no Tekoboshi” imitating the “Chimaki”. It was said that when he made “Oni no Tekoboshi ”, its shape was similar to the shape of the fist of demon.
☆ "Skylight (“Tenmado” in Japanese)" can be eaten in Kitakyushu city area. How to cook this cuisine is as follows: Make a hollow in the middle of “Fried noodle (“Yakisoba” in Japanese)”, pour the flour melted with water in this hollow, and drop an egg into the hollow. Turn over and bake the egg until a soft-boiled fried egg. Turn over again and take it to a plate. At that time, the fried egg looks like the full moon from the skylight. It resulted in the name of this cuisine.
♪ The store format of "Stand (“Yatai” in Japanese)" can be seen in Asia, Europe, North America, South America and other countries. It is said that “Yatai” was born and developed in Japan during the Edo period. “Yatai” mainly served “Nigiri Sushi”, “Soba (soba noodle)” and “Tempra” in the period.
♪ The Fukuoka's “Yatai” spreaded quickly after the end of World War II. The “Yatai” in Fukuoka city have mainly been developed in Nakasu, Tenjin and Nagahama area.
☆ The feature of Fukuoka's “Yatai” is that “Yatai” is folded and placed in the corner of the parking lot at noon time. In the evening, they are transported to certain places on the road, and “Yatai” is set up to offer “Ramen”, “Oden”, “Yakitori” , “Tempura”, Chinese foods, French and Italian foods, liquor etc. “Yatai” had thrived as relaxation place. Fukuoka’s “Yatai” is become to be famous now.
♪ The Japanese “Yatai” culture that has continued since the Edo period is an important Japanese food culture. The “Yatai” culture is wanted to keep from popular and economic viewpoints. Enjoying food and drink at Fukuoka’s “Yatai” will also help learning Japanese food culture. Other areas in Fukuoka prefecture have interesting history and good foods. Please visit Fukuoka prefecture anyway.
♪ In the Edo period, the economic power of “Saga Load (Saga prefecture now) was one of rich loads in Japan, because of many crops, livestocks and sea foods in the “Saga Load”. This tradition is still inherited in Saga prefecture.
☆ Harvesting amount of agricultural products in Saga prefecture which are barley, onions, asparagus, strawberries, lotus root, wheat, soybeans, oranges and pears is ranked at top class in Japan.
♪ Considering the farmland of Saga prefecture which is rather narrow ,the production method of these agricultural products in Saga prefecture has suggested the method for Japanese agriculture where is also having narrow farmland among world countries.
☆ "Saga beef (“Sagagyu” in Japanese)" is a brand beef of Japanese “Kuroge Wagyu” representing Japan. As brand pork, "Bizen Sakura Pork", and as a brand broiler "Mitsuse Chicken (“Mittsuse Dori” in Japanese)" and "Arita Chicken (“Arita Dori)" are known.
♪ A lot of fish and shellfish can be taken from Saga prefecture, because the prefecture faces “Genkainada Sea” and “Ariake Sea”. As marine products that can be taken in the “Genkainada Sea” and marine products cultivated in “Karatsu Bay” and “Imari Bay”, there are Kensaki squid ("Yobiko Ika" in local Japanese name), oystar ("Karatsunkaki” in local Japanese name)”, abalone (“Chinzeiawabi” in local Japanese name), Japanese tiger prown (“Imariikikurumaebi” in local Japanese name)”, horse mackerel, green fish (“Kuro” in local Japanese name), etc.
☆ Sea foods that can be taken in “Ariake Sea” are Nori, pen shell (“Tairagi” in Japanese) , mud piddock (“Umitake” in Japanese), fiddler crab (“Shiomaneki” in Japanese). In particular, the production amount of cultivated Nori is the best in Japan, and it is known as "Saga Nori・Ariakekai Ichiban” (brand name).
♪ Some local cuisines using these abundant ingredients will be introduced next.
☆"Ogi Yokan” (a jelly sweet made with Azuki bean paste which is produced around Ogi region): Ogi city was developed as a castle town near Saga city. It flourished as a small Kyoto. Sugar obtained at Nagasaki imported from foreign countries was carried from to Saga via Ogi, because there is “Nagasaki Road” (“Nagasaki Kaido” in Japanese) which was from Nagasaki to Kokura through Saga including Ogi. So, Another name of “Nagasaki Road” was “Sugar Road”. As a resut, Ogi could possess both the Japanese confectionery culture (“Wagashi Bunka” in Japanese) and sugar. Such situation made possible to make “Ogi Yokan” from the Meiji period to the Taisho period.
☆ "Funangokui" is a local cuisine in Kashima city. It is a kelp roll of curcian carp (“Huna” in Japanese) of Kashima city region. There are many artificial water channels in Kashima area. In such water chanells, crucian carps were cultivated. These alive crucian carps were rolled with kelp and simmered with radish, miso and maltose syrup until it becomes soft. This cuisine was born in 300 years ago. “Funan” of the name of〝Funangokui" may be originated from “Funa”, and similarly “Gokui” from “Nikogori” which means jellied fish broth.
♪ Since Saga prefecture is also active for developing new local cuisines, there are a lot of new cuisines according to creative concept. Here, 2 examples of such local cuisine will be introduced.
☆ "Fish Croquette (“Gyorokke” in local Japanese name) was commercialized by a fish paste shop (“Kamaboko-ya” in Japanese) in Karatsu city in the early years of Showa period . It is a croquette which is made by the following method. Minced fish is mixed with chopped onions, carrots, and other vegetables, and then fried with bread rumbs.
☆ "Majenba" (local Japanese name) is a new local noodle cuisine of Ashikari town in Ogi City. This is the cuisine in which Chinese noodles made in Saga prefecture and soymilk made from soybeans harvested in Ashikari. Toppings are made using local products such as onions, asparagus, ark shells (“Akagai” in Japanese), etc.
♪ Karatsu, Imari and Arita in Saga prefecture have some of the leading ceramic production areas in Japan. To enjoy Japanese pottery culture and food culture, please visit Saga prefecture.
♪ Next will be mentioned for the FOOD CUTURE ANECDOTES of Nagasaki and Oita Prefectures as FOOD CULTURE ANECDOTES Part1 (10)-2.
Refer to FOOD CULTURE ANECDOTES Part 1 (10)-2 (Nagasaki and Oita Prefectures) .
Refer to FOOD CULTURE ANECDOTES Part 1 (9)-2 (Ehime and Kochi Prefectures ).