Floor Guide
Bar
Relocation Support
Tourist Information
For Business Owners
Access
Contact Us
投稿日：
更新日：
"Sunki" is a fermented food made from lactic acid bacteria, nurtured by the wisdom of villagers and the climate at the foot of Mt. Ontake.
Pickles made in the Kiso region without salt at all
Sunki, made in Kiso Town and Otaki Village in the northern part of Kiso County at the foot of Mt. Ontake, looks like pickled Nozawana at first glance, but it is a highly acidic pickle made by fermenting red turnip stems with lactic acid bacteria without using any salt. Because it is rich in dietary fiber from lactic acid bacteria and vegetable leaves, it has recently become a hot topic as a health and beauty food. Another feature is that the turnips used vary depending on the region, such as the Otaki turnip, Kurose turnip, and Kaida turnip. そのひとつ「王滝カブ」の歴史は古く、江戸元禄のころに名古屋藩に年貢として差し出されたとの記録が残っています。 In Otaki Village, which is a high altitude far from the sea, salt was so precious that it was said that "you lend rice, but don't lend salt." When preparing preserved foods in winter, when food is scarce, mainly vegetables, the company began using salt, and then pickled turnip stems and vegetables together with mountain grapes and sugri berries and fermented.
A slurping bucket made in the generation of Gomisawa's grandfather. The same bucket is used every year when pickling it.
Making a sunki is the source of mothers' energy
I'm at homeTimesDuring this season, the mothers in the neighborhood gather to have teaTimeswill increase. One of the pickles that comes with this tea contract is Sunki. Every mother in Otaki Village can make it, but Gomisawa, who has been married to the village for about 50 years, says, "Each house has a completely different taste!" When I first ate Sunki, I was surprised at the sourness. After eating it several times, I became addicted to the taste and decided to start "Himawari Market Sunki no Sato" with my friends. Moms in their 60s and 70s now do everything from harvesting to washing and pickling. "The source of energy is the sunki-making! I'd be happy if you said it's delicious."
The climate and climate that Mt. Ontake fosters deliciousness
When the pickle season comes, people from all over the country are looking for new species that will become the source of sunki. When there was no refrigerator yet, it was said that the sunki was allowed to dry, dry, and stored until the following year. "It's really cold in winter in Otaki Village, but I think this climate at the foot of Mt. Ontake is one of the factors that makes you soak it in a delicious way."
After the soaking is complete, the light slurping is ready for about a month. Sunki, which has a moderate acidity that fills your mouth, is delicious as is, but can be used in a variety of dishes, such as flavours of bonito and lightly pouring soy sauce on it, making it a sunkisoba, or using it as a filling for stew. Nagano 県の 「味の文化財」をはじめ、近年ではインターナショナルスローフード協会の 「味の箱舟」に認定され、さらなる注目を集めるすんき。 At this time of year when vegetables tend to be lacking, why not try incorporating them into your dining table?
Otaki turnip, which produces fruits of about 5-8cm, will begin harvesting around mid-October.
Mount Ontake is reflected in Lake Ontake, at an altitude of 3,067m
Sunki's arrangement menu asked by people from Otaki Village
Sunkizuke, a fermented food, goes well with cheese. It's easy to just spread miso (barley miso is recommended) on the pizza dough, line up the chopped sunki mushrooms, and finally sprinkle cheese on top and bake!
Thank you for your support from Kiso Campaign
Until Tuesday, March 31st, 2015
The first 10,000 people will receive a one-day ski lift ticket or a shopping assistance ticket that can be used locally!
For more informationKiso Tourism Federation's homepagePlease see.
Walk along Kiso Road, Healthy Road!
Winter "special" healthy tour [local gathering plan]Held on February 6th and 7th, 2014
For more informationShinshuEasyPlease see.
