日々の食卓がキラキラ輝く日光街道の名物みやげ
日光東照宮の入り口の街道町、今市周辺ではそこここに「たまり漬け」の看板を見かける。オリジナルは今市で400年近く続く名家、上澤家の開発したレシピ。味噌をつくる時に出る「たまり」の漬床に、日光名物らっきょうを中心に地元の野菜を、奈良漬のように漬床を変えながら深く発酵させていく。出来上がるのは、香りを嗅ぐだけでお腹の減る、魅惑の茶色い漬け物。今すぐご飯を食べたくなる珠玉のおかずだ。

The iconic Nikko Road souvenir adding sparkle to everyday dishes
In the streets around the entrance to Nikko Toshogu Shrine, here and there around the Imaichi area, you will see signs advertising Ågtamarizuke.Åh The original tamarizuke was a recipe developed over 400 years ago by the renowned House of Uwasawa. The process involves putting local Nikko produce such as scallions into the pickling paste known as tamari that is produced when making miso, and then making the paste ferment deeply in a similar way to narazuke (a similar product from Nara). The result is an attractive, brown, pickled dish, the smell of which alone will call forth hunger. Tamarizuke is a jewel of an appetizer that will make you want to start eating immediately.

どう作って食べるか / HOW TO MAKE & EAT

❶らっきょう、キュウリ、生姜などの野菜を洗って塩漬けにする。
❷塩漬けにした野菜を今度はたまりを中心にした調味液に漬け込む。
❸食材の特性にあわせて何度か漬床を変えながら数ヶ月以上熟成させる。
★ 漬床の調味と漬床の付け替え方法はメーカーと食材によって多種多様。

❶Wash scallions, cucumbers, ginger and other vegetables, then cure them with salt.
❷Pickle the salted vegetables in a mixture of seasonings, with the prime ingredient being tamari.
❸Allow the paste to mature over a number of months, while turning the paste the number of times required to achieve the desired variation on the flavor.
★There are a variety of different seasonings used in the pickling paste, and different ways to change the paste, depending on the producer and ingredients.

ご飯のお供に
Eaten together with rice

食べられている地域 / Regions where it is eaten
日光はじめ栃木周辺
Nikko and all throughout Tochigi

微生物の種類 / Types of microorganisms
麹菌、酵母類、乳酸菌類など
Koji-kin, yeast, lactic acid bacteria,

写真集『発酵する日本』青山ブックセンターにて発売開始!

 

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