# Bekanabe ｜ Our Regional Cuisines

**Cuisine Name**: Bekanabe

**Region**: Our Regional Cuisines

## Main Lore Areas
The coastal area

## Main Ingredients Used
Rice bran sardines, Chinese cabbage, Radish, Mushrooms, Sake lees, etc.

## History, Origin, and Related Events
Ishikawa Prefecture has moderately low winter temperatures, although there is some snowfall, and summers are hot and humid. Fermented food culture took root by taking advantage of its unique climate. For example, “ishiru” is considered one of Japan's three major fish sauces. The main ingredient is the innards of the common squid, but the ingredients used vary depending on the region, such as Japanese sardines, round herring, mackerel, and horse mackerel. In addition, “narezushi,” which is said to be the origin of sushi, and “kaburazushi,” a representative of Kaga cuisine, are local dishes that make use of fermentation.Rice bran sardines, which are sardines pickled in rice bran, are also a traditional fermented dish in Ishikawa Prefecture. It is said that it became popular as a way to preserve large quantities of sardines at a time when there was no refrigeration technology. A long time ago, it was an indispensable preserved food in mountain villages during winter when food was scarce.It can be grilled with the rice bran still on, or it can be eaten as sashimi after washing the rice bran off with water. Since it has a high salt content, it goes well with rice as well as with alcohol.In the Noto region, “bekanabe,” a dish made with rice bran sardines, has been popular for a long time. It is a hotpot dish made with rice bran sardines, salted Chinese cabbage, mushrooms, etc. boiled in lees. As sardines are an economically popular fish, it is said that common people often had conversations such as “Shall we have it today too?” and “Shall we eat it tomorrow too?” This is said to be the origin of the “beka” in its name. In Chubu Noto, it is also called “kabushi” and “dobozuke.”Rice bran sardine kaiyaki, which uses scallops instead of a bowl, is a popular hotpot dish for one person. Although not in the Noto region, in Hakusan City in the southern part of the prefecture, “iji-iji nabe,” a dish made by simmering rice bran sardines and pickles, is eaten.

## Opportunities and Times of Eating Habits
Rice bran sardines are available all year round and are easy to procure even for ordinary households. In the past, “bekanabe” was eaten in winter as a hotpot dish in every household, but nowadays it is not eaten very often. In some regions, it is eaten steamed, and because it contains a lot of salt, some families eat it when they have a poor appetite in summer.

## How to Eat
Cut daikon radish and carrots into bite-sized pieces and simmer them in dashi stock containing rice bran sardines and sake lees. Once the ingredients are cooked, loosen the rice bran sardines with chopsticks and remove the bones before eating. Depending on the family, green vegetables or chili peppers may be added. By boiling it, you can enjoy the unique scent of rice bran and sake lees. “Bekanabe” is made by placing rice bran sardines on top of vegetables and steam-grilling them. The trick to cooking this dish is to cook the rice bran sardines first so that the rice bran and sardines become fragrant and sweet, without having a fishy smell. The vegetables will release water, but you should keep an eye on the heat so they do not burn.

## Efforts for Preservation and Succession
Because rice bran sardines are available all year round, “bekanabe” is still made at home. Rice bran sardines are also served at restaurants, and due to their high salt content, apparently, some restaurants use them instead of anchovies.

## Ingredients
- Radish: 500g
- Rice bran sardines: 1
- Sake lees: 50g
- Dashi stock: 1 cup

## Recipe
1. 1. Tear up the sake lees by hand and add to the dashi stock to soften them.
2. 2. Peel the radish and cut it into strips.
3. 3. Put 1 and 2 into a pot, add the rice bran sardine, and heat over medium heat. When it starts to simmer, stir while loosening the rice bran sardine with chopsticks, then simmer over low heat until the liquid completely evaporates.

## Provider Information
provider : “Kanazawa, Kaga, and Noto: Four Seasons Hometown Cuisine” (Author: Etsuko Aoki)

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