It's Lunch Time - Saitama Prefecture part 1

This week, we visit Saitama Prefecture to find out what the locals eat. Our first stop is Hanno City. Popular specialities here include Bushu Hanno udon and misozuke manju. In October 2020, a unique food theme park opened in Hanno. Called “OH! Fermentation, Health and the Magic of Food”, it is about 10 minutes away by bus from Hanno Station and has several restaurants selling fermented food. For example, the restaurant Femy is popular for dishes made with fermented seasonings.

About 800 types of fermented foods are sold at the store, including 20 kinds of soy sauce from all over Japan, salted and fermented chicken liver from Oita and quail eggs marinated in soy sauce. Pickles made from cucumbers, carrots, radish, sweet potato and mushroom are also popular. The facility also sells a product used to make pickles from fresh vegetables. It is sold in a tube and is called Kantan Nukadoko. It can also be used to marinate meat and pickle fruit.

We to order a dish which comes with different types of pickles, such as pickled plum, fukujinzuke, pickled vegetables made with millet sugar, spicy Gohan ga Susumu Kimchi, okaka ginger, bonito flakes marinated with soy sauce and ginger, pickled yam, pickled cucumber and sesame hijiki. We are also served fermented brown rice with soup stock made from dried bonito flakes and seven kinds of vegetables, including cabbage and burdock.

After the workshop, Ms Tanaka shows us her lunch box. It includes rice balls with ginger miso paste, sauteed shimeji mushrooms in butter with malted rice and yuzu pepper, and malted rice amazake salad. We go to her house to see how she uses fermented foods or fermented dressings in her daily cooking. She makes a salad with paprika and carrots. For the dressing, she mixes carrot-flavoured malted rice amazake with olive oil, lemon juice, salt and pepper.

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