【47 Hakko Tochigi】栃木のたまり漬け Tamarizuke 〜日々の食卓がキラキラ輝く 日光街道の名物みやげ〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


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

★ 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.

Eaten together with rice

食べられている地域 / Regions where it is eaten
Nikko and all throughout Tochigi

微生物の種類 / Types of microorganisms
Koji-kin, yeast, lactic acid bacteria,



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