# Sado no Nishime ｜ Our Regional Cuisines

**Cuisine Name**: Sado no Nishime

**Region**: Our Regional Cuisines

## Main Lore Areas
Sado City

## Main Ingredients Used
Alaska pollock, konjac(=yam cake), baked tofu, kombu(=kelp)

## History, Origin, and Related Events
"Sado no Nishime" is a local dish eaten on Sado City in Niigata Prefecture, where broth is made from grilled flying fish and ingredients such as vegetables, kombu(=kelp), and grilled tofu are slowly simmered over a long period of time. Oden-style nishime is well seasoned and delicious. In some areas, pollack, squid, and fu are added. It is called "nishime" because it is boiled until there is no liquid left, and has been enjoyed by the islanders as a long-standing family favorite. Sado City has an image of seafood, but there is no shortage of vegetables, such as wild vegetables in the spring and bamboo shoots in the fall. Because of the abundance of ingredients, baked tofu is a must, but other than that, there is no set menu. In Sado City, yakitori is an indispensable dish for festivals and celebrations, and is served on a large platter.

## Opportunities and Times of Eating Habits
It is the mainstay of Sado's festival cuisine, and is an indispensable dish not only for weddings and funerals, but also for year-end and New Year's celebrations, festivals, Obon, and other occasions when people gather. At spring and fall festivals, when onidaiko make the rounds of each household, each household serves its own "nishime".

## How to Eat
It is a local dish made by simmering flying fish, a specialty of Sado Island, in a "chin broth. Some families stew pollock in the broth. The fish is simmered many times until the liquid is reduced, allowing the flavor to soak into the fish. The flavor of the fish becomes more and more delicious as the days go by.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is sold as a side dish at supermarkets in Sado City, and at the end of the year, a wide variety of ingredients used for simmered dishes are lined up.

## Ingredients
- Grilled alaska pollock: 3
- Dashi(=Japanese soup stock） (flying fish): 600ml
- Grilled tofu: 2 tofu
- Konjac(=yam cake): 2
- Kombu(=kelp): 1 roll
- Sugar: As needed
- Sake: As needed
- "Mirin(=sweet rice wine)": As needed
- Soy sauce: As needed

## Recipe
1. 1. Boil grilled Alaska pollock with sugar, sake, mirin, and soy sauce.
2. 2. Boil grilled tofu and Konjac in water.
3. 3. Make soup stock from flying fish and simmer 2 and kombu with sugar, sake, mirin and soy sauce.
4. 4. Arrange 1 and 3 on a platter.
5. 5.  Boil the fish the day before.

## Provider Information
provider : Niigata Prefecture Food Lifestyle Improvement Promotion Committee, Sado Branch

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