# Kuri Okowa ｜ Our Regional Cuisines

**Cuisine Name**: Kuri Okowa

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Saga Prefecture

## Main Ingredients Used
Glutinous rice, chestnuts, Azuki beans(=Red beans)

## History, Origin, and Related Events
“Kuri Okowa”, also known as “Kuri Kowai” and “Kowai”, is a traditional dish of Saga prefecture and served at local festivals and celebrations at home. When the dish is made as offerings to gods, the rice is shaped in the form of circular cones or triangles called “Gokkusan”. “Kuri Okowa” is also an indispensable part of “Kunchi” or “Okunchi” (=festival) held in the northern Kyushu areas in autumn. At these festivals, newly harvested rice is offered to the gods and people show appreciation for the bountiful harvest.The "Imari Kunchi" held in Imari-cho, Imari City in October is a fighting festival in which portable shrines and Danjiris fight each other, and is called "Imari Ton-ten-ton" from the sound of the taiko drums. Traditional families of the region prepare for this festival a few days ahead and make “kikka kabu” (=pickled chrysanthemum turnip), “kogui” (=crucian carp prepared with seasonal vegetables), “nishime” (=simmered vegetables) and “amazake” (=sweet, fermented rice drink). “Kuri Okowa” was made and given to the participants of “Kunchi” as a gift to take home with them. In other regions as well, "Kuri Okowa" is an indispensable dish for autumn festivals. At the autumn festivals of Niu Shrine in the Shiota and Ookusano districts and Hachimangu Shrine in the Kuma district, they make a lot of "Kuri Okowa" to entertain their guests. In Arita, during “Kunchi” in October, the “Kuri Okowa” is served in the shape of a folding-fan, which is considered good luck. This dish is often made with dried chestnuts as the name for this in Japanese is “Kachi Guri”, and the word “kachi” means to win in Japanese, and so this ingredient was used to incorporate the wish of winning the festival. The recipe differs depending on the region and family that makes it.

## Opportunities and Times of Eating Habits
Every October, “Kunchi” (=festival) is held in Saga. During this month, many seasonal vegetables, fish, and chestnuts are available, and this festival is held to show appreciation for the crops that were harvested that year. “Kuri Okowa” meaning sticky rice made with chestnuts, is offered to the gods, and served to the people that take part in “Kunchi”. It is a traditional dish that is also served for other celebrations.

## How to Eat
Wash the glutinous rice and soak in water overnight. Drain the water from the glutinous rice the following morning. Place the azuki beans and some water in a pan and cook until the water starts to simmer. Drain the water and put the azuki beans in a colander. Place the azuki beans and some water into the pan once again and cook for an additional 7 to 8 minutes. Peel the skin off the chestnuts. Place the glutinous rice, azuki beans and chestnuts into a food steamer and steam.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is made at home and taught as part of local cuisine cooking classes.

## Ingredients
- Glutinous rice: 400g
- Chestnuts (with their skin): 300g
- Dried azuki beans(=red beans): 80g
- Salt: A little

## Recipe
1. 1. Wash the glutinous rice and soak in water overnight.
2. 2. Peel the skin off the chestnuts. Simmer the azuki beans(=red beans) for eight minutes.
3. 3. Drain the water from the glutinous rice. Steam the chestnuts and azuki beans with a small amount of salt sprinkled on top. Douse the chestnuts and azuki beans with hot water just before the steaming is complete.

## Provider Information
provider : Sukoyaka Shokutaku Saga

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