# Fu no karashi ae ｜ Our Regional Cuisines

**Cuisine Name**: Fu no karashi ae

**Region**: Our Regional Cuisines

## Main Lore Areas
Reihoku region

## Main Ingredients Used
Wheat gluten, cucumber, Japanese mustard, miso, sugar, vinegar, salt

## History, Origin, and Related Events
The annual major event in various schools of Jodo Shinshu (Pure Land Buddhism) known as “Hoonko,” is held around the anniversary of the death of the sect's founder, Shinran Shonin (November 28 on the lunar calendar or January 16 on the Gregorian calendar). It takes place from autumn to the beginning of the new year. In Fukui Prefecture, this event is referred to as “Honko-san” or “Okosama.” “Fu no karashi ae” is one of the vegetarian dishes served to the people who gather to observe the Hoonko, and because it uses wheat gluten and miso, it’s a valuable source of protein among vegetarian dishes. The seasoning uses “jikarashi” made from “karashi seeds” from Fukui Prefecture, a type of Japanese mustard, to create a unique fragrant aroma. The secret to making it lies in the method of grinding whole “karashi” (mustard) seeds into a near-powdered form without removing the oil. It has been produced by a long-established store founded in the mid-Edo period and continues to be made using the same technique to this day. The square-shaped wheat gluten commonly used in this dish is produced in Echizen City. Some parts of the wheat gluten are colored red, adding a touch of color to the dish.

## Opportunities and Times of Eating Habits
In addition to the Hoonko, it’s a classic dish that’s indispensable at funerals and memorial services, and is made all over the prefecture. Some places use soy sauce instead of miso.

## How to Eat
Place the Japanese mustard (jikarashi) in a mortar and thoroughly grind it with a pestle in hot water until you feel strong irritation in your eyes and nose. To preserve its fragrance, leave the mortar upside down for about 30 to 60 minutes. Thoroughly drain the rehydrated wheat gluten and salt-rubbed cucumbers of excess water and then mix well with seasonings such as Japanese mustard, miso, and vinegar. It’s best to let the mixture sit for about 30 minutes for the flavors to blend.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, since the ingredients are readily available, this dish continues to be commonly made for the Hoonko event, funerals, memorial services, and at home due to its simplicity.

## Ingredients
- cucumbers: 2
- salt: A little
- wheat gluten (square-shaped): 10 pieces
- vinegar: 3 tbsp
- miso: 3 tbsp
- Japanese mustard: 2 tsp
- sugar: 3 tbsp

## Recipe
1. 1. Cut the cucumbers into small pieces, rub them lightly with salt, and wring out the water. Rehydrate the gluten in water, wring it out firmly, and cut it into quarters.
2. 2. Grind the miso thoroughly, dissolve the vinegar and sugar, and add the ground Japanese mustard (or kneaded mustard) to make the vinegar miso.
3. 3. Mix the cucumber and wheat gluten with the vinegar miso from Step 2.

## Provider Information
provider : Recipe provided by: “Rediscover! The Taste of Fukui” Partially modified

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