【47 Hakko Nagasaki】長崎のせん団子 Sendango 〜千の手間をかけて芋を越冬させる、奇想の島発酵〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


A fantastic fermenting idea for making potatoes last through winter through “thousands of hours” of effort
In the mountains of Tsushima, where rice cultivation was near impossible, the sweet potato was prized as a dietary staple. But in the harsh winters of Tsushima the sweet potato, hailing from warmer climes, would quickly rot. In order to make sweet potatoes last through the winter, the sen was invented as a way to extract the starch from the tuber. By soaking the crushed sweet potato, leaving it outside to develop mold, and washing it over and over, the fermentation process proceeds until the potatoes become a paste. The paste is then formed into dumplings which are dried outside to preserve them. The result is an extreme example of a long-lasting food made with “thousands of hours” of effort.

どう作って食べるか / HOW TO MAKE & EAT


❶Crush raw, freshly harvested sweet potatoes, then soak them in water for a month to ferment them.
❷Take the potatoes out of the water, wrap them in a bag, then soften them by further fermenting them.
❸Form the softened potatoes into dumplings and rest them outside, allowing them to develop mold.
❹Soak the now moldy dumplings in water again, and allow them to mature while removing the lye.
❺As the dumplings mature, filter them to settle the starch, reform the starch into small dumpling shapes and leave them to dry on a windowsill.

Boil in water and eat as dumplings
Form into pasta (these noodles are referred to as rokubee)

食べられている地域 / Regions where it is eaten
Tsushima (There is a dish of the samename on the mainland of Nagasaki, but this refers to sweet potatoes that have been ground, not fermented)

微生物の種類 / Types of microorganisms
A diverse array of unknown bacteria and mold, lactic acid bacteria, etc.


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