Aizu Cuisine

Dengaku

Dengaku are bamboo skewers of fresh tofu (bean curd), fried tofu, taro, mochi (sticky rice) etc. which are covered in your choice of local miso (soybean paste) and then grilled over an open charcoal fire. During the sightseeing season Dengaku restaurants are very popular and convivial places as customers sit around the fires watching their dengaku being prepared and grilled.

"Nishin" here refers to dried herrings marinated in water which has been used for washing rice and "sansho" means the fresh green leaves of the Japanese pepper plant. These two ingredients are placed in layers in a container and then pickled in malt vinegar to produce nishin no sansho-zuke.

Dried cod is left to soak in water for 3-4 days then it is boiled twice; first in fresh water very slowly and gently and then again in a mixture of water, soy sauce and sugar thus creating Bodara no kanro-ni (sweet-tasting boiled cod).

Kozuyu is a clear light vegetable and scallop ligament soup which is often prepared when there is a celebration of some kind. The "ko" literally means small and refers to the size of the finely chopped vegetables contained in the soup. These vegetables include shiitake mushrooms, carrots, taro, and strands of konnyaku (a paste made from the arum root). Ginkgo nuts, soy sauce, salt and sake are also added along with the ligaments of scallops.

For more details please contact;

Aizu-Wakamatsu Bussan Kyokai
(Aizu-Wakamatsu Manufacturers Association)
TEL: 0242-29-3692
FAX: 0242-29-3692