# Kakiae namasu ｜ Our Regional Cuisines

**Cuisine Name**: Kakiae namasu

**Region**: Our Regional Cuisines

## Main Lore Areas
All areas of Niigata Prefecture (Chuetsu and Kaetsu)

## Main Ingredients Used
Kakinomoto (edible chrysanthemum), shirataki, lotus root, cucumber, dried shiitake, walnuts

## History, Origin, and Related Events
“Kakiae namasu” is a local dish that uses reddish-purple edible chrysanthemums. The custom of eating chrysanthemum flowers is unique to the culture of the Tohoku region as well as Niigata Prefecture, and it is said that people began eating chrysanthemum flowers around the Edo period. Kakinomoto is a chrysanthemum called Enmeiraku, which has long been cultivated in the gardens of farmers and in the corners of fields in Niigata Prefecture. It is characterized by its unique aroma, crunchy texture, and sweetness. In addition, “Kakinomoto” is another name for the Kaetsu region of Niigata Prefecture, and the Chuetsu region is also called “Omoinohoka.”Kakiae namasu, originally a vegetarian dish, was an indispensable dish for memorial services and osechi, and was also served to guests. Lightly boiled kakinomoto, walnuts, lotus root, and other vegetables are colorfully mixed and seasoned with vinegar. “Kaki” in “kakiae namasu” refers to kakinomoto, “ae” means to mix, and “namasu” means to mix with seasoned vinegar. Kakinomoto is often eaten as a vinegared dish, boiled in soy sauce, dressed with sesame, or as a seasoning for rice. The bright purple color of kakinomoto adds color to the dining table and is enjoyed as an autumn tradition in Niigata.

## Opportunities and Times of Eating Habits
In the past, it was served during the New Year holidays and when there were visitors. The ingredients used differ slightly depending on the region and household.

## How to Eat
Mix lightly boiled kakinomoto, lotus root, carrots, shiitake mushrooms, and other autumn vegetables and walnuts with sesame vinegar. Add salt and vinegar to boiling water and lightly boil the kakinomoto until they become brightly colored. With kakinomoto, walnuts, and sesame vinegar as a base, you can combine various ingredients to make this dish. Cabbage, fried tofu, and konjac can also be added.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Kakiae namasu, made with autumn ingredients, walnuts, and sesame vinegar, is still made at home from October to December when kakinomoto is on the market. Because of its elegant taste, some restaurants have recently started serving it as well.

## Ingredients
- Kakinomoto (petals): 150g
- shirataki: 1／2
- cucumber: 1
- Lotus root: 100g
- dried shiitake mushrooms: About 3
- Walnuts: 40g
- white sesame seeds: 2 tablespoons
- [Seasoning A]vinegar: 2 tablespoons
- [Seasoning A]sugar: 1 tablespoon
- [Seasoning A]sake: 1 teaspoon
- [Seasoning A]salt: A little
- [Seasoning B]mirin: 1 tablespoon
- [Seasoning B]sugar: 1／2 tablespoon
- [Seasoning B]soy sauce: 1／2 tablespoon
- [Seasoning B]water used to rehydrate shiitake mushrooms: 2 tablespoons
- [Seasoning C]vinegar: 2 tablespoons
- [Seasoning C]sugar: 3 tablespoons
- [Seasoning C]soy sauce: 2 teaspoons
- [Seasoning C]salt: 1／3 teaspoon

## Recipe
1. 1. Remove the petals from the kakinomoto, lightly boil them in water with vinegar, place them in tepid water to cool, and squeeze out the water.
2. 2. Pour hot water over the shirataki and cut into 3 cm long sections.
3. 3. Cut the cucumber into small pieces and sprinkle with salt. When it becomes soft, rinse it with water and squeeze out the moisture.
4. 4. Cut the lotus root into thin slices, soak in vinegar water to remove scum, and lightly simmer in seasoning A.
5. 5. Rehydrate the dried shiitake mushrooms, cut into strips, and simmer with seasoning B.
6. 6. Coarsely chop the walnuts, grind them together with the sesame seeds in a mortar, add seasoning C, and mix well.
7. 7. Mix the ingredients from 1 to 5 with 6.

## Provider Information
provider : Recipe reference name: “Niigata’s Side Dishes: Local Ingredients and Cuisine” (Author: Niigata Diet Improvement Promoters Council, Publisher: Kaikosha)

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