【47 Hakko Kagoshima】鹿児島のなり Nari 〜飢饉対策の切り札トロピカル麹の衝撃〜
飢饉対策の切り札トロピカル麹の衝撃
鹿児島の南、奄美諸島は台風や異常気象による飢饉が度々発生する。災害の備えとして、島に自生するタンパク質やでんぷんの豊富なソテツの身を、空気と水にさらして中毒成分を抜き、麹にする。この麹を使って味噌を仕込んだり、かつては焼酎をつくったりもしていたようだ。手づくりしているお母さんいわく「３日以上待って麹にしないと、子供の具合が悪くなるの」とのこと。島の人々の発想と勇気には舌を巻く。
From last ditch famine measure to a burst of tropical koji
The Amami Islands in the south of Kagoshima are an archipelago wracked by frequent typhoons and weather anomalies, as a result of which the people there experienced frequent famines. As a measure in case of disaster, the local people would take the local soga palms, rich in protein and starch, remove the toxins from them by bleaching them in the open and air and in water, then turn them into koji malt. Using this koji, they would make miso and even shochu. Local women who make nari by hand are often heard to say that “if you don’t wait at least three days while making koji, the children will get sick.” Nari really makes you wonder at the ingenuity and bravery of these island people.
どう作って食べるか / HOW TO MAKE & EAT
❶ソテツの実を割って種子の部分を取り出し、数日間水にさらす。
❷しっかり毒が抜けたら、天日干しして乾燥した実をさらに細かく砕く。
❸フレーク状になった実にコウジカビをつけて麹とし、味噌に仕込む。
★最低３日以上水にさらさないと中毒成分が取れないそうだ
❶Cut the fruit of a Japanese soga palm and remove the seeds. Soak it in water for several days.
❷After thoroughly removing the toxins, sun dry the fruit, and smash it into small pieces.
❸Add koji bacteria to the smashed flakes to make koji, then make it into miso.
★ If you do not soak the fruit of the soga palm in water for at least three days, you will not remove all of the toxins from the plant.
味噌にして調味料に
味噌を肉と混ぜておかずに
Make it into miso and use it as a seasoning
Mix the miso with meat and enjoy it as a side dish
▶食べられている地域 / Regions where it is eaten
奄美諸島
The Amami Islands
▶微生物の種類 / Types of microorganisms
謎の細菌類、麹菌、乳酸菌類、酵母類など
Various types of bacteria, Koji-kin (Aspergillus oryzae), lactic acid bacteria, yeast,etc.
