The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Nitakumoji

Gifu

A taste of Hida Takayama, born from wisdom for everyday life

Nitakumoji

Pickles are called kumoji, and this dish is called “nitakumoji” because they are simmered (“ni”). Pickles that don’t lose their shape (turnip leaves or turnips) are used for this dish. People made this dish when pickles started to go old, with the spirit of not to throw food away.

Recipi of cuisin

  • pickled turnips with leaves3 (5cm diameters)
  • dried small sardines3-5
  • aburae3 tablespoons
  • sugar1 teaspoon
  • soy sauce3 tablespoons
1.
Unsalt the turnips well.
2.
Roast the aburae and grind well in a grinding bowl.
3.
Put the turnips , 50cc water and sugar in a pot and boil for 10mins. Add aburae at the end.
※Some places make with sake lees.

Information provided by : 岐阜県　農政部　農産物流通課

Tsukemono

Local cuisine

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