What is Hirosaki City's traditional vegetable, "Shimizumori Namba"? Locally recommended recipes and products! [Aomori Prefecture]

Shimizumori Namba, a vegetable grown in Hirosaki City, Aomori Prefecture ? It's sold at roadside stations and in the local vegetable section of supermarkets in Hirosaki City, but you probably don't know what kind of vegetable it is.

In this article, we will introduce Shimizu Mori Namba, a traditional vegetable that Hirosaki City in Aomori Prefecture is proud of! We will also introduce recommended ways to eat it by locals and products that use Shimizu Mori Namba, so be sure to read to the end

---

What is Shimizumori Number? Introduction to its origin and characteristics

Before introducing recipes and products using Shimizu Mori Nanba, we will explain what kind of vegetable Shimizu Mori Nanba is

The origin of the name Shimizumori Number

Shimizumori Namba is a chili pepper that has been traditionally grown in the Shimizumori district of Hirosaki City . In Aomori Prefecture, chili peppers are called "Namba (Nanban)," and since it is a Namba (chili pepper) grown in Shimizumori, it is affectionately known as "Shimizumori Namba."

Shimizumori Namba began when farmers in Hirosaki began cultivating chili pepper seeds brought back from Fushimi Inari Shrine in Kyoto by Tsugaru's first feudal lord, Tsugaru Narinobu. Most farmers in the Shimizumori district of Hirosaki and the surrounding area once hung Shimizumori Namba peppers under the eaves of their homes, but production has plummeted since the 1960s. Due to the increased distribution of imported chili peppers, Shimizumori Namba peppers are rarely seen anymore

However, in 2004, a research group was formed to establish the "Shimizumori Namba" brand in order to protect the region's traditional vegetables. Finally, in 2015, "Shimizumori Namba" was made into a local brand, and the tradition continues to be preserved as a source of pride for the region

Characteristics of Shimizumori Number

Shimizumori Nanba peppers have a richer flavor than other chili peppers, and are characterized by a moderate heat. They contain less capsaicin than regular chili peppers, so they're not too spicy that even children can eat them. However, the spiciness comes on gradually, making them perfect for adding depth to dishes! Chilling them in ice water makes them crispy, and they're delicious to bite into whole

---

3 ways to eat it recommended by locals!

We will introduce recommended ways to enjoy Shimizumori Namba to the fullest. We will introduce simple cooking methods as well as local ways to eat it, so if you see it for sale, please give it a try

Shimizumori Namba unglazed pottery

Unglazed is the best way to enjoy the natural flavor of Shimizumori Nanba. Simply grilling it in an oven or fish grill brings out the aroma and spiciness of the chili peppers. You can eat it simply with salt to enjoy the ingredients, or with soy sauce or ponzu as a snack with alcohol. Topping it with bonito flakes makes it a delicious dish, so why not try making it when you can't decide on one more dish to include in your menu?

Shimizumori Nanba pickled in soy sauce

By marinating Shimizumori Nanba in soy sauce, the spiciness and umami flavors are absorbed into the soy sauce. It's the perfect accompaniment to rice or a snack with alcohol! It's easy to make, so it's a favorite in many households

Recipe

• Shimizumori Nanba (raw): 100g
• Soy sauce: 200ml
• Mirin: 50ml
• Alcohol: 50ml

1. Wash the Shimizumori Nanba, dry it thoroughly, remove the stem, and make a vertical slit in it. If you leave the seeds in, it will have a stronger spiciness
2. Put soy sauce, mirin, and sake in a small saucepan and bring to a boil to evaporate the alcohol. Once boiling, turn off the heat and let cool
3. Arrange the Shimizumori Nanba in a storage container and pour in the cooled soy sauce liquid
4. Cover and store in the refrigerator for about a week to let the flavors meld

Adjust the marinating time to suit your taste. To enjoy the aroma and spiciness of Shimizumori Nanba, choose fresh ones when marinating. The recipe introduced here uses whole marinades, but chopping them up makes a great condiment. They can be used in a variety of dishes, such as hiyayakko (cold tofu), somen noodles, and rice balls, so it's a handy thing to have on hand

Shimizumori Namba Miso

Shimizu Mori Nanba miso, made with Shimizu Mori Nanba rice, is a dish often made in local homes. The spiciness of the chili peppers combines with the sweetness of the miso to create an exquisite flavor. It is perfect not only as a garnish for dishes, but also as a dip for vegetable sticks

Recipe

• Shimizumori Nanba (dried or fresh): 50g
• Miso: 200g
• Mirin: 50ml
• Sugar: 30g
• Soy sauce: 2 tablespoons
• Garlic (optional): 1 clove

1. Finely chop the Shimizumori Nanba. If using dried Nanba, soak it in water before chopping
2. Add mirin to a frying pan and heat over low heat to evaporate the alcohol
3. Add sugar and soy sauce to mirin and dissolve completely
4. Add the chopped Shimizumori Nanba and grated garlic and mix
5. Add the miso and stir over low heat until the mixture is uniform
6. Remove from heat, let cool and then store in an airtight container

It will last for about a week if kept in the refrigerator, but we highly recommend freezing it! Miso doesn't harden even when frozen, so you can use just the amount you need whenever you want

---

Products using Shimizumori Number

As a local specialty, various products using Shimizu Mori Nanba have been developed. Here we will introduce some popular local products such as seasoned rice, miso, and pickled vegetables. All of these are excellent products that make full use of the flavor of Shimizu Mori Nanba

Shimizumori Nanba seasoned rice

When cooked with Shimizu Mori Nanba rice, the spicy flavor permeates the rice, creating a rich, satisfying flavor. Available at local supermarkets, roadside stations, and online shops, this popular product allows you to easily enjoy local flavors

Shimizumori Nanba miso and pickled vegetables

Shimizumori Namba Miso, which was introduced in the "3 Ways to Eat It Recommended by Locals!" section, is sold as a finished product everywhere. It's great for people who don't want to bother making it and want to buy it as a souvenir. Also, Isshozuke is made by fermenting chili peppers and soy sauce, and has a deep flavor. Both are beloved as standard condiments in local households

---

Other products using Shimizumori Number

Recently, dressings and sweets using Shimizu Mori Namba have also appeared. Restaurants are also selling green curry and chili sauce using Shimizu Mori Namba. Its mild spiciness can be used as an accent to broaden the range of dishes. New products are appearing one after another, and are attracting attention locally

---

summary

Shimizumori Nanba is a specialty product representing Hirosaki City, Aomori Prefecture, and is known for its unique spiciness and flavor. Because it is grown in a limited area, it is not yet well known, but with new products constantly appearing, it is likely to become more popular in the future. If you happen to see Shimizumori Nanba for sale, please try making a dish using it, using the methods and products introduced here as a reference

---