～ 2025年 秋 第2号 ～
In the area known as “Tanimura” in Hasamacho, Yufu City, Oita Prefecture, local volunteers have come together to form the “Tanimura Development Council.” They are undertaking a variety of initiatives to rediscover the charms of the region and pass on traditional food culture and vegetables to the next generation.
“Today, Saturday” is a program where locals share their recipes for regional cuisine. This second installment introduces dishes for the late summer and autumn dining table. These home-cooked meals have been passed down through generations of learning by watching and observing the chef, and have a nostalgic flavor. The quantities are merely a guideline.
Feel free to adjust to suit your own tastes.
Steamed chestnuts and wild vegetables
■〈recipe〉
1. Wash the glutinous rice and soak it overnight before draining. Peel the chestnuts.
Boil water in a steamer.
2. Wrap the glutinous rice and chestnuts in a steaming cloth that has been thoroughly soaked with water and steam for around 30 minutes.
3. Heat oil (not included in the recipe) in a frying pan and fry A, then season with mirin, sugar and soy sauce.
4. Transfer the steamed glutinous rice and chestnuts together with the cloth to a wooden bucket and mix with half of the fried ingredients.
5. Return the glutinous rice and chestnuts together with the cloth to the steamer and steam for a further 15 minutes.
6. Taste the glutinous rice and if it is firm enough, transfer it to the wooden bucket and mix with the remaining ingredients and sheled edamame beans.
■〈tip〉
The recommended amount of soy sauce is 1 go per 1 sho. Adjust the other seasonings and ingredients to your liking.
■〈ingredients〉
1 sho (10 go) of glutinous rice
If you season the rice at the beginning, it wil take longer to steam, so we recommend seasoning it twice after steaming.
Chestnuts (to taste)
■A（Except for soy sauce, use eyebals）
2 bags (400g) of boiled wild vegetables (drained)
5 shitake mushrooms (soaked)
1 bunch green beans (about 100g)
1 large carrot
1 cup peeled edamame beans
1 cup soy sauce
1 pinch mirin
3 tablespoons sugar
Jumping up cucumber
Green chili peppers vary in spiciness, so you can use as much as you like. The refreshing aroma adds an accent and makes you want to eat more. It tastes better if you make it early and keep it chilled.
■〈recipe〉
1. Cut the cucumber into thick slices, rub with salt, and squeeze out the water. (Use 2-3% salt per cucumber.) 2. Finely chop the green chili pepper.
3. Chop the myoga and green shiso leaves, mix with the cucumber and green chili pepper, and pour over the sanbai vinegar.
■〈tip〉
It’s easier to squeeze the cucumber if you cut it thick and use a little more salt. In return, it’s better to use less salt in sanbai-zu.
■〈ingredients〉
3 cucumbers
Salt (not included in the recipe)
Myoga (Japanese ginger) (if available)
Green shiso leaves (as needed)
1 green chili pepper (remove the seeds to reduce the spiciness if desired) Sanbai vinegar (as needed) (3 tablespoons vinegar, 2 tablespoons sugar, 1 tablespoon soy sauce)
Fig jely
■〈recipe〉
① Make the fig jam (simmer with sugar until sweet and add a smal amount of lemon juice).
② Soak the powdered gelatin in water.
③ Add the jam to the water and heat until it reaches about 60°C. Adjust the flavor.
④ Add ② and dissolve wel.
⑤ Pour into a large container or tray and let cool and harden.
■〈tip〉
You can also make it with agar◎。
■〈ingredients〉
300g fig jam
1 liter water
20g powdered gelatin (dissolve in 80ml water)
Fluffy okra
■〈recipe〉
1. Sprinkle salt (not included in the recipe) on the okra and rub it with a board.
2. Put the okra and noodle soup in a blender and blend until smooth.
■〈tip〉
It’s easy to make by just putting it in a blender fresh.
■〈ingredients〉
okra about 20
Straight type noodle soup (appropriate
amount)
It’s a good idea to make a lot of okra and keep it on hand during okra season. You can enjoy it by pouring it over udon noodles or tofu.
Chicken soup物
■〈recipe〉
1. Add al ingredients and bring to a boil.
2. Season with dashi stock granules and soy sauce.
3. Tie the mitsuba and place in a bowl, then pour the soup over.
■〈ingredients〉（al eyebal）
Chicken filets
Carrots
Burdock root
Shitake mushrooms
Soy sauce
Dashi stock granules
Mitsuba
佐藤静子（さとう・しずこ）さん
県北の院内町から谷むらへ。和やかなお人柄で、散歩でも出会った人と話に花咲く聞き上手。
小野恵美子（おの・えみこ）さん
てきぱきお料理する姿は豪快そのもの。手先が器用で縫い物が得意。地域で手芸を教えている。
其田明美（そのだ・あけみ）さん
特技は編み物。色とりどりの作品をプレゼントしては喜ばれている。谷むら生まれ谷むら育ち
