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.

Kamakuraduke

Wakayama

Hospitality dish of Arita area

Kamakuraduke

The local food made in the Wakayama-ken Arita area. When eating the time when a customer is met and Narezushi, it's necessary.

Recipi of cuisin

  • Japanese radish (the inside)1
  • Carrot (small size)1/2
  • Lotus root1
  • Ginger3 pieces
  • Salt mackerelone side
  • Vinegar180cc
  • Sugar100g
  • Seaweed10cm
  • Salta little
1.
Make the Japanese radish and the carrot round slice and then quarter, do seasoning with salt and make them flexible.
2.
Lotus root leave and boil a sense neatly for the hot water in which vinegar was put.
3.
Cut ginger into fine strips.
4.
Cut salt mackerel into thin slices.
5.
(1),(2) puts the material by which(3) is(4) on the seasoning liquid of vinegar and sugar. I also add seaweed of shredding, grow old for about 1 day and eat.

Information provided by : Wakayama-ken Marine Products Division of agriculture and forestry Agricultural production bureau The fruit gardening department

Tsukemono

Local cuisine

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