A Food Lover’s Tour of Japan – Mizutaki in Fukuoka

Did you make yudofu last month? Wasn’t it perfect for a cold January?

This month, we’re excited to feature Fukuoka, Japan’s sixth largest city, and home to mizutaki.

As foodies and travelers, we love the cuisines, cultures and special areas of Japan. This month, as part of our new series, A Food Lover’s Tour of Japan, we explore the city of Fukuoka, its history, culture, natural surroundings and famous mizutaki.

City of Fukuoka, as it’s known today, was the result of the merging of two historic towns, Fukuoka and Hakata. Fukuoka was the feudal castle area of the Kuroda family, on the west bank of the Nakagawa River, and Hakata was the ancient center for international trade with Korea and China situated on the east bank. The city of Hakata eventually got destroyed because of a battle in 1569, and in the early 17th century Fukuoka began to emerge to Hakata resulting in the merged city of Fukuoka which was officially inaugurated in 1889.

The Fukuoka city scape above blossoming cherry trees

Today, Fukuoka prefecture is a major metropolis and cultural center, often known as the gateway to Kyushu, where one can see the historic sights of Nagasaki, experience the volcanic activity at the Aso Caldera, enjoy Japan’s best surfing along the Nichinan Coast, relax at onsen hot springs, and learn ceramic arts from Saga’s three legendary pottery centers. Fukuoka sits in the northwestern part of Kyushu and faces three straits—the Sea of Suo to the northeast, the Sea of Genkai to the northwest and the Sea of Ariake to the southwest–that border Continental Asia.

The spirit of the two original towns that make up Fukuoka still influence the character of the city today. Fukuoka City, which is often known locally by its ancient name of Hakata, is the main urban area of Fukuoka Prefecture. Within the prefecture are smaller cities and scenic areas that are worth a visit, including Dazaifu, the location of the Dazaifu Tenman-gu Shrine, where students seek blessings for academic achievement. The shrine is also famous for the countless varieties of red and white plum trees and irises. Kitakyushu, another city in Fukuoka, is a unique blend of medieval and modern industry. The Senbutsu limestone cave is a scenic spot in Kitakyusyu and is full of stalagmites and stone pillars. Many interesting museums can be found in Kitakyushu. Western Fukuoka prefecture is lush with azaleas and many old temples and shrines, including some that are dedicated to water deities and to the goddesses of fertility and easy childbirth. The southern part of the prefecture is an idyllic place to relax in the hot springs and onsen spas.

The Dazaifu Tenman-gu Shrine

While a visit to the prefecture is sure to provide varied experiences, Fukuoka City itself is teeming with things to do. The city center, or Hakata District, is home to the business area of Fukuoka, as well as to the Kushida-jinja Shrine, which hosts one of the main summer festivals held in the city. The riverfronts in the city are always bustling, especially in the Nakasu / Tenjin areas. Approximately 3,500 restaurants and food stalls can be found in Nakasu and Tenjin thrives with fashionable shops and department stores. You can even catch a baseball game at Fukuoka Dome along the main waterfront area! And if you’re looking for time in nature, the Kashii / Shikanoshima Island areas along the coast offer history, views, water and serenity.

Fukuoka’s incredibly diverse international influences show up in its food, just as much as its culture. Mizutaki originated in Fukuoka, and means “water stew”. It’s a deceptively simple dish that was inspired by European consommé and chicken dishes from China. To make mizutaki, chicken, which is consumed more in Fukuoka than any other place in Japan, is boiled along with vegetables in a kelp-based broth, without any other seasonings. Once the chicken and cabbage, carrots, daikon radish, mushrooms and green onions are cooked, each person then take the ingredients in individual bowls and eat with tangy ponzu sauce. Rice can be added to the leftover broth, cooked and eaten as a savory soup or porridge. Two dishes in one!

Try out our recipe for Mizutaki, which you can easily make in our Gourmet d’Expert® Electric Skillet (EP-RAC50) and let us know how you like it!

And don’t forget to share your Fukuoka stories with us below.

 

A Food Lover’s Tour of Japan – Kyoto’s Famous Yudofu

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We’re food lovers at heart here at Zojirushi. Our love of Japanese food comes from our love of Japan, a country that has a rich food culture and many beautiful places to visit. We’re excited to start our new series this month, “A Food Lover’s Tour of Japan,” where each month we’ll feature a different region of Japan and introduce its famous foods, history, culture and unique spots to visit. We’ve curated regional recipes you can cook with our products and hope you try them out at home!

We begin by featuring the ancient city of Kyoto and its iconic dish, yudofu.

Kyoto was founded in the 6th century because of its favorable geography. Central to the prefecture is the Tanba Mountain Range, with the low-lying basins full of fertile land. The city is located in the Kansai Region of Japan, located on the island of Honshu. As Kyoto grew, it became the seat of Japanese imperial power, around the 8th century. Kyoto flourished as a center of politics, culture, art, religion, economy and haute cuisine until the 18th century, when the capital of Japan was transferred to Edo, or present-day Tokyo. Kyoto was heavily influenced by the Japanese aristocracy, Buddhist clergy and military leaders of various shogunates.

Their influences can be still seen in the modern city of over a million and a half people. The main business district is still near Kyoto Gosho, or the old Imperial Palace. The Gion District, home to apprentice geisha called “maiko” and the unique lattice architecture Kyoto is famous for, bustles as a tourist and shopping center. In the eastern Higashiyama District, tea ceremonies, noh performances, artistic activities like ikebana and traditional Japanese garden culture thrive. The Fushimi District is famous for its sake brew houses, because of the high-quality mountain spring water sourced from the Momoyama Hills. Shrines abound in Kyoto, from the famous Fushimi-inari-taisha Shrine to the hidden temples where cherry blossoms flourish. You might even see a samurai movie being filmed! And along with the shrines are three of the most famous matsuri, or festivals, in Japan–the Aoi Matsuri in early summer, the Gion Matsuri in mid-summer and the Jidai Matsuri in autumn. Kyoto glows with light and sound, music and food during these festivals!

In the heart of the Japanese winter, the residents of Kyoto enjoy yudofu, a meal made by boiling fresh tofu and green onions in a kombu broth, table-side in classic nabe or hot pot style. Yudofu was originally eaten by Buddhist priests who were not allowed to eat meat or fish, and tofu was a precious source of protein for them. The warmth of the broth, the sweetness of the tofu and the savoriness of the green onions are perfect for keeping the cold at bay.

Warm yudofu is eaten with a variety of sauces. Dashi, or broth, infused soy sauce and ponzu sauce are popular accompaniments, and it is often sprinkled with scallions, mitsuba, a fresh Japanese herb or shichimi togarashi, a powdered seasoning made with seven chili peppers. Fresh tofu is best for making yudofu, but store-bought regular tofu can also be used, as long as its texture is between silken and firm.

The humble yudofu is seasonal, made with local ingredients and fresh water, exemplifying the warmth and culture of this famous city. We love making yudofu in our Gourmet d’Expert® Electric Skillet (EP-RAC50), and hope you will, too.

Share your Kyoto stories with us, and let us know how your yudofu turns out!

Japanese Street Food: Winter Oden

oden02With the cold months of winter beginning, it’s time for oden.

Oden is a one-pot dish full of vegetables, fish cakes, tofu, eggs and konnyaku, all simmered in seasoned dashi broth. It’s pure comfort food, full of savory ingredients that have soaked up hot seasoned broth, perfect for the cold months of winter.

Oden is enjoyed by everyone in Japan, from children on their way home from school to homeward bound working professionals stopping at street vendors for oden and sake. When made at home, oden includes special ingredients loved by each family member. One of the characteristic ingredient is konnyaku, a jellied yam cake. Those who enjoy oden choose the ingredients to add to their bowl, sometimes adding chikuwa (fish cake), ground fish balls, kinchaku (fried tofu pouches), daikon radish, boiled eggs or vegetables like cabbage and potatoes. Oden is best when garnished with hot Japanese mustard.

Oden is a cross between a nimono, or simmered dish, and nabemono, or hot pot. The name oden is derived from dengaku, which refers to pieces of tofu and konnyaku skewered, basted with miso paste and grilled. Dengaku was typically served during colder months, and around the time of the Muromachi Period (1336 – 1573), the dish was modified to be simmered in seasoned broth.

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A shop advertises oden

Oden is prepared with variations depending on the region in Japan. In Tokyo and its environs, the broth is made from dashi and koikuchi shoyu, or dark soy sauce, and is typically salty in flavor. In the Osaka area, broth is made from dashi and usukuchi shoyu, or light soy sauce, with hints of sweetness. Oden from the Kyoto area has a sharp and sweet taste and in Nagoya, the broth is miso-based.

No matter what style of broth oden is made with, the warmth and savoriness of the ingredients characterize comfort during the coming winter. Oden can be found at street vendors, izakaya restaurants, and even at convenience stores where the clerks will either assemble your oden for you or let you make your own creation at the self-service counters.

One of our favorite oden recipes can be found here, and we hope you will try it out during this winter season.

Until next time, stay warm and don’t forget to look out for our last post about Japanese street food for 2016!

Good Taste: Shungiku

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Shabu shabu or sukiyaki wouldn’t be complete without Japanese shungiku. Called Garland Chrysanthemum in English, or Tong Hao in Chinese, shungiku is a dark leafy green that is an essential ingredient in hot pot-style dishes. The greens are slightly bitter in taste, and very delicate, easily burned and over-cooked. When added to hot dishes, they are generally added last in order to retain their flavor and dark green color. Many modern chefs use shungiku in salads to add just the right amount of crunchy sharpness. The greens can be paired with seafood, persimmons, eggs, mushrooms, poultry, and even stuffed into gyoza (or Japanese style dumplings), or mixed into stir-fries.

sukiyaki

The plants are easily recognizable, bearing daisy-type flowers. They are hardy annuals that grow in mild or slightly cold climates. The greens are also nutritious, containing potassium, carotene, antioxidants and lactobacillus casei, the probiotic widely used make yogurt and support intestinal health.

Originally brought to Japan from Greece and primarily used in Asian cuisines, including Japanese, Chinese, Taiwanese and Korean dishes, these vegetables are readily available in the United States in Asian grocery stores and farmers markets. Try our recipes for sukiyaki and add shungiku to your mix!