[Akita Prefecture] What is Chorogi? Detailed explanation from cultivation methods to the meaning of adding it to osechi dishes

How is Chorogi cultivated?

Chorogi is planted in the spring with the tuber part lying on its side.

It can be said to be relatively easy to cultivate as it does not require much fertilizer and grows with a small to normal amount of water, but as it eventually grows to about 30cm to 60cm, measures must be taken to prevent it from falling over.

When the upper leaves wither from October to November, it's time to harvest, so harvest the tubers.

In Akita, the harvest season begins in late November, so it may be a race against time until the snow falls.

chorogi to osechi dishes

Many people may only see Chorogi in New Year's dishes, but why did Chorogi come to be included in Osechi dishes in the first place?

Chorogi originally prayed for longevity and was a lucky food ingredient with characters such as ``Elder Ki'', ``Chiyorogi'', and ``Elder Tree''

Chorogi is also served next to black beans in Osechi cuisine, and black beans are also a lucky ingredient that means ``working diligently.''

Therefore, by combining these two, it is included in New Year's dishes to convey the meaning of ``praying for good health and longevity so that you can work diligently.''

How to eat Chorogi

Chorogi is often made into pickles in Akita to enjoy the texture, but it can be said that there are many ways to pickle it, such as pickled plums, miso pickles, and sake lees pickles, which is typical of Akita's love of pickles.

Pickled plums with shiso, which have a red color that brings good luck, are often eaten during New Year's Day, so we will introduce a modified recipe of Chorogi Nagaimo using Chorogi plums pickled in shiso.

Ingredients (for 1 person)

• Nagaimo (50g)
• Chorogi (appropriate amount)
• Raw seaweed (50g)
• Bonito flakes (a little)
• Ponzu sauce (a little)

How to make

1. Peel the potato and cut it into strips
2. Cut raw seaweed into bite-sized pieces
3. Finely chop the Chorogi
4. Combine nagaimo, raw wakame, and chorogi and adjust the taste with ponzu sauce.
5. Finished with sprinkled bonito flakes

It's a good idea to always taste the chorogi and adjust the amount of ponzu sauce or bonito flakes depending on the strength of the flavor.

Like chorogi, nagaimo has a good texture, so it's also recommended as a snack for resting your chopsticks, and this recipe can also be made when you have a little leftover chorogi for the New Year.

summary

Chorogi is a traditional vegetable from Akita Prefecture whose tubers are eaten as pickles, and it turns out that it is a lucky vegetable that is also used in New Year's dishes.

When you come to Akita Prefecture, be sure to sample and compare the different ways of pickling Chorogi.