# Iwashi no Unohana Zuke (Utsugi no Hana Pickled Sardines) ｜ Our Regional Cuisines

**Cuisine Name**: Iwashi no Unohana Zuke (Utsugi no Hana Pickled Sardines)

**Region**: Our Regional Cuisines

## Main Lore Areas
Kaiso Region/Kujukuri Region

## Main Ingredients Used
Black-backed sardines, okara (bean curd), green peppers, carrots, ginger

## History, Origin, and Related Events
The Kujukuri region is a treasure trove of food products from both the land and sea, and has long been known as a particularly good fishing ground. Sardines, a representative seafood of the Kujikuri region, have been caught in such large quantities since the Edo period that they are sometimes referred to as “the rice of the sea”. Being a familiar fish on Kujikuri tables, a wide variety of dishes exist to take advantage of the delicious taste and rich nutritional content of sardines. Among them, “utsugi no hana pickled sardines”, which is made using sardines caught between November and March, is a local dish eaten during the New Year’s festival, as well as on other special occasions. It is also eaten on a daily basis as a food that is easily preserved and keeps a long time. “utsugi no hana pickled sardines” is a dish that is made using sardines that are pickled in vinegar while they are still fresh, before being marinated in okara (bean curd). Because okara’s white color results in it sometimes being referred to as “utsugi no hana” (the deutzia crenata flower), it is sometimes called “utsugi no hana pickling”. Being the residue of soybeans produced when making tofu, okara is a healthy food rich in dietary fibers. By pickling food items in okara, it is possible to prevent them from oxidizing and losing their shapes.

## Opportunities and Times of Eating Habits
The dish uses black-backed and large sardines caught between November and March. It is eaten both as a daily staple food, as well as during festivals and as a New Year’s dish. Being available as a processed product for purchase in urban stores and on the Internet, it can be eaten all year round.

## How to Eat
Sprinkle salt on the prepared sardines and let stand for 1 day. Wash off the salt and soak the sardines in vinegar and sugar for one more day. Put okara in a pan and stir fry it without burning it. When it has been thoroughly heated, add a mix of sugar and vinegar as seasoning. Cut the green bell peppers and carrots into 3cm long strips, season with salt to soften, and pat dry. Add the sardines, the green bell peppers, carrots, sesame and chopped ginger to the okara, before finally adding shredded yuzu peel.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)This dish is still made in homes and passed down from parent to child. Being available for purchase both in urban stores and on the Internet, it is easy to find and enjoy.

## Ingredients
- Black-backed sardines (anchovies): 300g
- Okara (bean curd): 100g
- Green bell peppers: 50g
- Salt: 30g
- Carrots: 50g
- Yuzu peels: Appropriate quantity
- Ginger: Appropriate quantity
- Sesame seeds: Appropriate quantity
- [Seasoning A] Vinegar: 75ml
- [Seasoning A] Sugar: 3 tbsp.
- [Seasoning B] Vinegar: 1 tbsp.
- [Seasoning B] Sugar: 2 tbsp.

## Recipe
1. 1. Remove the heads of the sardines, gut and bone them, and wash them well in water.
2. 2. Sprinkle the sardines from 1 with salt and leave overnight. Rinse in cold water, remove the salt and marinate them in Seasoning A for one more day.
3. 3. Put the okara in a pot and cook over medium heat for 20 minutes, stir-frying it without letting it burn (adjust the heat and time as needed). Allow the okara to cool before adding Seasoning B.
4. 4. Cut the green bell peppers and carrots into 3 cm long strips, soften them with a pinch of salt, and pat them dry with cooking paper.
5. 5. Add the ingredients from 2, along with sesame seeds, chopped ginger, the ingredients from 4, and shredded yuzu peel to the ingredients from 3.

## Provider Information
provider : “Snacks of Chiba” (Chiba Prefectural Dietary Improvement Council)

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