B-kyu Gurume: Hachinohe Senbei-jiru

Posted on February 17, 2020 by Zojirushi America Corporation

Did you all enjoy our previous B-kyu Gurume post? Well, luckily for you we’re exploring more B-kyu gurume specialties this month, and we know you’ll love our featured dish — Hachinohe senbei-jiru!

For those who read last month’s blog post, you’ll know that B-kyu gurume cuisine is a uniquely Japanese style of gourmet food that uses regionally-sourced, inexpensive, and down-to-earth ingredients. These dishes are often prepared at mom and pop-type restaurants and izakaya. While the food is delicious and appetizing, it is considered “B-class” gourmet, or “B-kyu gurume“, because of its humble origins.

Hachinohe senbei-jiru originates from the city of Hachinohe in Aomori Prefecture in the northern part of Honshu, Japan’s mainland.

It is a hot soup dish that’s perfect for the area’s cold and windy climate. It consists of a hot soy sauce based broth prepared with fish, meat, or vegetables and Nanbu senbei, hard wheat crackers, which are broken into pieced and then boiled in the broth. Once finished, the soup is topped with chopped scallions before serving. This dish is simple, yet so delicious and warm for the soul!

Senbei-jiru is considered B-kyu gurume because of its simple ingredients and interesting regional history. Meat from chub, pheasant, hare, and crab were traditionally used when preparing the broth for this dish, but today chicken, pork, fish such as cod or canned mackerel, and mushrooms are more commonly used. The Nanbu senbei cracker is made of wheat or buckwheat, which is unique to this region, and then added to the hot broth. Vegetables or mushrooms are also added to the final product, and senbei-jiru becomes a complete, hearty, filling meal.

Nanbu senbei crackers have an interesting and iconic history in this part of Japan, known as the Hachinohe Domain. The Hachinohe region during the Edo Period (1603-1868 AD) was home to this dish. Today, this region is comprised of Hachinohe City and the Nanbu area. During this period, this area had experienced harsh, cold winds blowing in from the Pacific Ocean which devastated rice crops. The lack of rice crops led to many experiencing famines. Because of this, farmers began growing heartier grains such as wheat and buckwheat, which could withstand the weather. Foods made from wheat and buckwheat in this area created a regional cuisine culture called “konamon“, with Nanbu senbei being one of the most famous products.

Nanbu senbei were made with wheat flour and water, then baked in a round mold until crispy and hard. When eaten as a snack, Nanbu senbei were flavored with seeds and nuts, but when used for senbei-jiru, the crackers were made with just flour, salt, and water. Once baked, the round cracker is broken into large pieces and added to the broth to make senbei-jiru.

We love this unique dish, especially at this time of year. We also have a delicious recipe for a rice-based cracker, Cheese Senbei on our website.

Enjoy them as a snack and then get the authentic ingredients to make your own senbei-jiru.

Foreign Foods in Japan –
Doria!

Posted on October 21, 2019 by Zojirushi America Corporation

Dorias are so quintessentially Japanese that we sometimes forget they were once a foreign food introduced into Japanese cuisine!

Many foreign foods were introduced to Japan during the Meiji Era, from 1868-1912, as Japan began its journey towards global modernization. After the First World War, even more foreign influence permeated the country, and foreign-born and trained chefs began introducing new dishes inspired by their homelands yet catering to Japanese tastes. One such dish is the doria. It is said that Saly Weil, a Swiss master chef at the New Grand Hotel in Yokohama, developed the dish in the 1930s. The dish was inspired by classic French gratins and baked Italian casseroles, with signature components including a creamy béchamel sauce and melted cheese.

Instead of being made with potatoes, similar to pommes de terre gratinees, the Japanese doria was made with the local staple: rice. And while European gratins often featured beef or ham, the Japanese version most commonly used seafood. Today, numerous variations exist among Japanese dorias, including ones with vegetables, chicken, mushrooms and a host of other ingredients!

The classic Japanese doria starts with cooked white rice. The rice is typically buttered, and depending on taste seasoned with aromatics such as garlic or herbs such as parsley. To the buttered rice is added seafood such as shrimp, scallops or fish, or chicken or vegetables, such as broccoli and mushrooms. And the entire mixture is then folded into a classic French béchamel sauce, made of butter, flour and milk. The combined ingredients are layered into a baking dish and topped with meltable, creamy cheese, such as parmesan or gruyere. The dish is then baked until the cheese is golden on top.

Dorias are served at Yoshoku restaurants throughout Japan but are also frequently prepared at home for lunch or dinner. Our classic recipe is the Green Peas and Asparagus Doria, which is made using rice cooked in our rice cookers.

Have you made this comforting dish? Try it out…it’ll be great for the coming winter months!

A Food Lover’s Tour of Japan – Mizutaki in Fukuoka

Posted on February 21, 2017 by Zojirushi America Corporation

Did you make yudofu last month? Wasn’t it perfect for a cold January?

This month, we’re excited to feature Fukuoka, Japan’s sixth largest city, and home to mizutaki.

As foodies and travelers, we love the cuisines, cultures and special areas of Japan. This month, as part of our new series, A Food Lover’s Tour of Japan, we explore the city of Fukuoka, its history, culture, natural surroundings and famous mizutaki.

City of Fukuoka, as it’s known today, was the result of the merging of two historic towns, Fukuoka and Hakata. Fukuoka was the feudal castle area of the Kuroda family, on the west bank of the Nakagawa River, and Hakata was the ancient center for international trade with Korea and China situated on the east bank. The city of Hakata eventually got destroyed because of a battle in 1569, and in the early 17th century Fukuoka began to emerge to Hakata resulting in the merged city of Fukuoka which was officially inaugurated in 1889.

The Fukuoka city scape above blossoming cherry trees

Today, Fukuoka prefecture is a major metropolis and cultural center, often known as the gateway to Kyushu, where one can see the historic sights of Nagasaki, experience the volcanic activity at the Aso Caldera, enjoy Japan’s best surfing along the Nichinan Coast, relax at onsen hot springs, and learn ceramic arts from Saga’s three legendary pottery centers. Fukuoka sits in the northwestern part of Kyushu and faces three straits—the Sea of Suo to the northeast, the Sea of Genkai to the northwest and the Sea of Ariake to the southwest–that border Continental Asia.

The spirit of the two original towns that make up Fukuoka still influence the character of the city today. Fukuoka City, which is often known locally by its ancient name of Hakata, is the main urban area of Fukuoka Prefecture. Within the prefecture are smaller cities and scenic areas that are worth a visit, including Dazaifu, the location of the Dazaifu Tenman-gu Shrine, where students seek blessings for academic achievement. The shrine is also famous for the countless varieties of red and white plum trees and irises. Kitakyushu, another city in Fukuoka, is a unique blend of medieval and modern industry. The Senbutsu limestone cave is a scenic spot in Kitakyusyu and is full of stalagmites and stone pillars. Many interesting museums can be found in Kitakyushu. Western Fukuoka prefecture is lush with azaleas and many old temples and shrines, including some that are dedicated to water deities and to the goddesses of fertility and easy childbirth. The southern part of the prefecture is an idyllic place to relax in the hot springs and onsen spas.

The Dazaifu Tenman-gu Shrine

While a visit to the prefecture is sure to provide varied experiences, Fukuoka City itself is teeming with things to do. The city center, or Hakata District, is home to the business area of Fukuoka, as well as to the Kushida-jinja Shrine, which hosts one of the main summer festivals held in the city. The riverfronts in the city are always bustling, especially in the Nakasu / Tenjin areas. Approximately 3,500 restaurants and food stalls can be found in Nakasu and Tenjin thrives with fashionable shops and department stores. You can even catch a baseball game at Fukuoka Dome along the main waterfront area! And if you’re looking for time in nature, the Kashii / Shikanoshima Island areas along the coast offer history, views, water and serenity.

Fukuoka’s incredibly diverse international influences show up in its food, just as much as its culture. Mizutaki originated in Fukuoka, and means “water stew”. It’s a deceptively simple dish that was inspired by European consommé and chicken dishes from China. To make mizutaki, chicken, which is consumed more in Fukuoka than any other place in Japan, is boiled along with vegetables in a kelp-based broth, without any other seasonings. Once the chicken and cabbage, carrots, daikon radish, mushrooms and green onions are cooked, each person then take the ingredients in individual bowls and eat with tangy ponzu sauce. Rice can be added to the leftover broth, cooked and eaten as a savory soup or porridge. Two dishes in one!

Try out our recipe for Mizutaki, which you can easily make in our Gourmet d’Expert® Electric Skillet (EP-RAC50) and let us know how you like it!

And don’t forget to share your Fukuoka stories with us below.

A Food Lover’s Tour of Japan – Kyoto’s Famous Yudofu

Posted on January 23, 2017 by Zojirushi America Corporation

We’re food lovers at heart here at Zojirushi. Our love of Japanese food comes from our love of Japan, a country that has a rich food culture and many beautiful places to visit. We’re excited to start our new series this month, “A Food Lover’s Tour of Japan,” where each month we’ll feature a different region of Japan and introduce its famous foods, history, culture and unique spots to visit. We’ve curated regional recipes you can cook with our products and hope you try them out at home!

We begin by featuring the ancient city of Kyoto and its iconic dish, yudofu.

Kyoto was founded in the 6^th century because of its favorable geography. Central to the prefecture is the Tanba Mountain Range, with the low-lying basins full of fertile land. The city is located in the Kansai Region of Japan, located on the island of Honshu. As Kyoto grew, it became the seat of Japanese imperial power, around the 8^th century. Kyoto flourished as a center of politics, culture, art, religion, economy and haute cuisine until the 18^th century, when the capital of Japan was transferred to Edo, or present-day Tokyo. Kyoto was heavily influenced by the Japanese aristocracy, Buddhist clergy and military leaders of various shogunates.

Their influences can be still seen in the modern city of over a million and a half people. The main business district is still near Kyoto Gosho, or the old Imperial Palace. The Gion District, home to apprentice geisha called “maiko” and the unique lattice architecture Kyoto is famous for, bustles as a tourist and shopping center. In the eastern Higashiyama District, tea ceremonies, noh performances, artistic activities like ikebana and traditional Japanese garden culture thrive. The Fushimi District is famous for its sake brew houses, because of the high-quality mountain spring water sourced from the Momoyama Hills. Shrines abound in Kyoto, from the famous Fushimi-inari-taisha Shrine to the hidden temples where cherry blossoms flourish. You might even see a samurai movie being filmed! And along with the shrines are three of the most famous matsuri, or festivals, in Japan–the Aoi Matsuri in early summer, the Gion Matsuri in mid-summer and the Jidai Matsuri in autumn. Kyoto glows with light and sound, music and food during these festivals!

In the heart of the Japanese winter, the residents of Kyoto enjoy yudofu, a meal made by boiling fresh tofu and green onions in a kombu broth, table-side in classic nabe or hot pot style. Yudofu was originally eaten by Buddhist priests who were not allowed to eat meat or fish, and tofu was a precious source of protein for them. The warmth of the broth, the sweetness of the tofu and the savoriness of the green onions are perfect for keeping the cold at bay.

Warm yudofu is eaten with a variety of sauces. Dashi, or broth, infused soy sauce and ponzu sauce are popular accompaniments, and it is often sprinkled with scallions, mitsuba, a fresh Japanese herb or shichimi togarashi, a powdered seasoning made with seven chili peppers. Fresh tofu is best for making yudofu, but store-bought regular tofu can also be used, as long as its texture is between silken and firm.

The humble yudofu is seasonal, made with local ingredients and fresh water, exemplifying the warmth and culture of this famous city. We love making yudofu in our Gourmet d’Expert® Electric Skillet (EP-RAC50), and hope you will, too.

Share your Kyoto stories with us, and let us know how your yudofu turns out!