# Senbuki-Mage ｜ Our Regional Cuisines

**Cuisine Name**: Senbuki-Mage

**Region**: Our Regional Cuisines

## Main Lore Areas
Chikuhou District

## Main Ingredients Used
Senbuki (Wakegi), Su-Miso (=Vinegared miso)

## History, Origin, and Related Events
"Wakegi" is called "Senbuki" in Fukuoka. It is a variant of the leek, softer and sweeter than the green onion. Although similar in appearance to the leek, the Wakegi is split in two at the root. It becomes delicious in February and March. The dish is named "Senbuki-Mage" because this "Senbuki" is quickly boiled, bent, and served. "Su-Miso-Ae (Vinegared miso paste)" is a typical dish, and it is always prepared for the Doll's Festival. Boil the senbuki, bend it several times from the root end and tie it. Boil the "Tanishi", remove the meat, place the cleaned and washed "Tanishi" and "Senbuki" together on a plate, and serve with "Su-Miso (Vinegared miso)". The day when the weather suddenly turns cold around the time of the Doll's Festival is called "Tanishi-Kan". This is because "Tanishi" are often available these days, but if there are no "Tanishi", "Modama (Boiled shark tails cut into round slices)" or "Obaike (White fat under the whale's skin)" are sometimes dipped in hot water and served with the dish. The vivid green and white of the "Senbuki" makes this a very spring-like dish.

## Opportunities and Times of Eating Habits
In this region, festivals, bon festivals, etc. are done one month later. "Senbuki-Mage" is a dish for the Girls' Festival on April 3, in which "Tanishi" and "Senbuki" are dipped in "Su-Miso (Vinegared miso)" and eaten. "Senbuki" with "Su-Miso (Vinegared miso)" is a dish that heralds spring, and instead of making "Senbuki-Mage", it is chopped into chunks and served as an everyday side dish.

## How to Eat
Boil the "Senbuki" in salted water for color, fold the root end into three pieces, and wrap the remaining pieces around. Put white miso, sugar and kneaded mustard in a mortar and grind well, then add vinegar a little at a time. Serve "Senbuki" in a bowl and garnish with “Wakame seaweed” and "Karashi-Su-Miso (Vinegared miso paste (with Japanese mustard))".

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Because "Senbuki" is easily grown and available, it is made as a familiar home-style dish.

## Ingredients
- Senbuki (Wakegi): 20 pcs.
- Wakame seaweed (Soaked in water): 120g
- Obaike (White fat under the whale's skin): As needed
- [Su-Miso (Vinegared miso paste)] White miso: 30g
- [Su-Miso (Vinegared miso paste)] Japanese mustard paste: 6g
- [Su-Miso (Vinegared miso paste)] Vinegar: 30g
- [Su-Miso (Vinegared miso paste)] Sugar: 10g

## Recipe
1. 1. Remove the roots of "Senbuki" one by one after boiling. (If you remove the roots from the beginning, the skin will peel off when boiling.)
2. 2. Fold a 3 cm length from the base of the leaf into three pieces, and wrap the remaining leaf tip around the base of the leaf. Since air accumulates at the tip, cut it off to release the air and wrap it around.
3. 3. Drain the wakame seaweed from the water, cut into 2 cm cubes, and garnish.

## Provider Information
provider : Faculty of Nutritional Sciences, Nakamura Gakuen University

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