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Food

‘Akatsukikai’, the guardian of Tsugaru traditional cuisine

津輕の伝統料理を守る「あかつき会」

 津輕の伝統料理を守るお母さん方の会「あかつき会」の食事会が3月に開かれた。

お母さん方は農家なので、野菜やりんご栽培などをしている。

There is a cuisine tasting event called ‘Akatsukikai’ organized by people who are trying to protect and maintain the traditional Tsugaru cuisine in March.
Actually, they are farmers who plant vegetables and apples.

当日は、板柳町の「七福神の舞」も披露された。

On that day, there was a performance called ‘The Dance of Seven Gods of Fortune’ from Itayanagi town.

津輕の伝統料理が並んだお膳の料理は、今では、地元青森でもなかなか食べられない物ばかり。

「春のかまりっこ(匂い)がする料理」と銘打った当日のメニューは、13種類。

化学調味料などは、一切使用しない。味付けは、昔ながらの昆布やしいたけ、煮干しの「出汁(だし)」で、薄味にしている。

The traditional Tsugaru cuisine served on that day is hardly to be found nowadays. There were 13 dishes prepared, all of them represent the fragrance of spring.

Instead of artificial flavorings, kelp, shiitake mushroom and dried small sardines were used for the flavoring. It was the same method used in the old days.

煮物のタラは、棒タラboudaraと言って、干しておいたタラを水で戻して使う。戻し方が難しい干物。ふっくらと戻すには、タイミングが重要らしい。野菜などの他の具材と一緒に煮る。

Simmered codfish is called ‘Boudara, rod codfish’. It is used for cooking after soaking the dried codfish in water. Rehydrating dried codfish is quite difficult as the timing is important. The codfish will be simmered together with other vegetables.

サメなますSamenamasuは、鮫の頭を使う。
頭だけを買ってきて、ゆでて身をほぐし、大根おろしと酢で和える。
サメは、ゆでてから、骨を取り除き、身をほぐす。細かいしごとで、時間がかかる。

頭はコラーゲンが多く、プルプルとした食感で美味しい。サメは、血液や体液の中にアンモニアが有り腐りにくいことから、海から離れた農村部でも昔から食べられてきた。農村部での魚のご馳走は、貴重だった。

Samenamasu is a kind of dish prepared by using the head of shark.
The head of shark was boiled and then it was mixed with grated radish and vinegar.

There are many collagens in the head. As you can find ammonia in the blood and body fluid of shark which keeps it from decaying, even the village that was located far from the sea could eat it. It was very valuable in the village.

旬のものを食べるということも、津軽の伝統料理の特徴。

津軽弁でばっけbattueと言われる緑のフキノトウButterbur scapeは、天ぷらにし、少し苦みのある味を楽しむ。
Using seasonal ingredients as the ingredients for cooking is one of the uniqueness of traditional Tsugaru cuisine.
Butterbur scape is called ‘Battue’ in Tsugaru dialect. Aomori residents enjoy eating it when the season comes.

飯鮨(いずしは、乳酸発酵させて作るなれずしの一種。)塩と麹とを混ぜて長期間保存し乳酸菌の作用によって発酵させたもの。春に作り、1年間以上保存がきく。

津輕のお母さん方は、農作業の傍ら、時期ごとに、保存食を作り、旬のもの(local delicacy?or local and seasonal foods?)を食卓に上げてきた。

Nare-zushi (described as 馴れ寿司 or 熟寿司 in Japanese) refers to sushi made through the processes of mixing fish with salt and rice, preserving it for a long duration and fermenting it by a kind of bacteria called lactbacillus.
It can be kept up to 1 year.

The farmers make preserved food and local, seasonal foods while doing their farm work.

角皿にのっているのは、奥の細長いのが、「大鰐温泉もやし」Oowani bean sprout,

手前左がわらび、右がカブ。

「大鰐温泉もやし」Oowani bean sprout は、この土地に350年以上の間、一子相伝(transmission to one son)の栽培方法で作り続けられ、大鰐で湧き出る天然の温泉水のみで栽培している。

The vegetable on the plate is Owani bean sprout, the ones in the front are bracken(left) and turnip(right).

Owani bean sprout is planted on the land 350 years ago by using the same method passed from generation to generation. Besides, it is watered by using the water comes from the hot spring.

津輕の伝統料理を守る「あかつき会」の活動は、次世代に受け継がれていくよう、後継者も育てている。

予約制で津軽の伝承料理を楽しむことが出来ます!

https://www.facebook.com/tsugaruakatsuki/

The protectors of the traditional Tsugaru cuisines, trying to keep this activity running for many years, are now passing their recipes to the younger generations.

Everyone is welcomed to taste the traditional Tsugaru cuisine, just make reservation by sending us message.

https://www.facebook.com/tsugaruakatsuki/

 

 

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