[Aomori/Akita Prefecture] Is Shisomaki Anzu only available in Aomori/Akita? Introducing how to make and arrangement recipes

Shiso-maki apricot has been on the dinner table since I was a child . However, as soon as you leave Tohoku, the chances of encountering "shisomaki apricot" decrease. After doing some research, I discovered that shiso-wrapped apricots are a local food of the Tohoku region, mainly Aomori and Akita prefectures.

In this article, we will explain why shiso-maki apricots are loved in Aomori and Akita. We will also introduce how to make perilla wrapped apricots and an arrangement recipe, so please read until the end.

What is shiso-maki apricot?

Shisomaki apricot is a traditional local food that has been popular in Aomori and Akita prefectures for a long time. As the name suggests, it is made by wrapping sweet and sour apricots in perilla, and the refreshing flavor of perilla and the sour sweetness of apricots are a perfect match. It can be used as a side dish for tea or as a pickle, or even as an ingredient in rice balls. Some hotels and inns offer apricot rolls for breakfast, but some tourists buy some before heading home. It has a somewhat nostalgic and comforting taste.

Why is it loved in Tohoku such as Akita and Aomori? Explain the reason

It turns out that there are several reasons why "Shiso-maki apricots" are only eaten in Akita and Aomori, including the region's history, food culture, and the method of procuring ingredients.

Perilla and apricot cultivation is popular in Aomori Prefecture.

Akita and Aomori are regions characterized by cold climates, which are suitable for producing certain agricultural products. Apricots are a crop that grows in cool climates, and are mostly cultivated in Aomori and Nagano prefectures. In addition, Aomori prefecture has a thriving production of shiso, which is the reason behind its use as an ingredient in shiso-maki apricots.

Additionally, in Aomori and Akita, where winters are long, food is often dried and preserved, and apricots have also been dried and used as preserved foods since ancient times. It is believed that ``Shiso-maki apricot'' was born due to the development of food preservation techniques unique to the snowy region, as well as the flourishing production of apricot palms and perilla.

By the way, ``Shiso-maki apricot'' is eaten not only in Tohoku but also in Nagano Prefecture. Nagano Prefecture is also a snowy country and is one of the nation's leading producers of apricots, so shiso-wrapped apricots were probably created for similar reasons. When you think about it, the food cultures of Tohoku and Nagano are somewhat similar.

Materials are difficult to obtain nationwide.

Another reason why "Shiso Maki Anzu" is only eaten in Akita and Aomori is the issue of distribution of ingredients and popularity. Ingredients such as perilla and dried apricots are not widely available nationwide, and because shiso is particularly sought after for its freshness, it tends to be limited to local consumption.

In addition, since shiso-maki apricot itself is a traditional food limited to a certain region, its existence is not well known in other regions. As a result, there are few opportunities for it to become popular in other regions, and it is thought that its position as a local food in Akita and Aomori has become stronger.

How to make shiso-wrapped apricots

To make ``Shiso Maki Anzu'', start by gathering the necessary ingredients. The basic materials and how to make it are as follows.

• Dried apricots (preferably sweet ones)
• Red shiso
• sugar
• vinegar
• water

1. Preparing the apricots
   Wash the dried apricots lightly with water and soak them in sugar water (a mixture of sugar and water) for several hours to soften them. When it becomes soft, drain the water.
2. Preparing the shiso :
   Wash the red shiso leaves carefully and soak them lightly in vinegar water. This brings out the scent of shiso and softens it.
3. Wrapping the apricots in shiso leaves :
   Wrap the softened apricots in shiso leaves. Roll tightly to prevent the apricots from spilling out.
4. 
   Dry the finished rolled apricots . By drying it in the sun for a few days, the perilla flavor will blend in and create a better balance with the apricot.

When making shiso-wrapped apricots, it is important to wrap the shiso leaves tightly so that the apricots do not stick out. If the dried apricots stick out, you can adjust the length of time you soak the dried apricots in the sugar water to achieve the desired sweetness.

Introducing three recipes for shiso-wrapped apricots

“Shiso-maki apricots” are often served as pickles or as a side dish for tea, but you can actually enjoy them in a variety of ways! If you have made too much ``Shiso Maki Apricot'' and want to know another way to eat it, please try the arrangement method that I will introduce below.

coated with chocolate

Let's try coating "Shiso Maki Apricot" with chocolate. Just like Sachertorte, chocolate and apricot go together perfectly! The refreshing flavor of shiso and the sweetness of chocolate are a perfect match and can be enjoyed as a Western-style snack.

topping on yogurt

Let's chop up "Shiso-maki apricot" into small pieces and add it to yogurt. The aroma of shiso and the sourness of apricot add an accent to the yogurt. You can also enjoy a different flavor by adding it to pancakes or waffles.

Akita and Aomori are regions characterized by cold climates, which are suitable for producing certain agricultural products. Apricots are a crop that grows in cool climates, and are mostly cultivated in Aomori and Nagano prefectures. In addition, Aomori prefecture has a thriving production of shiso, which is the reason behind its use as an ingredient in shiso-maki apricots.

Try chopping shiso-wrapped apricots into small pieces and tossing them with cream cheese. It is useful not only as a dessert but also as a snack with alcohol.

summary

Shisomaki apricots are a traditional snack that has been popular in Aomori and Akita for many years. Once you have mastered the basic recipe, try adding various arrangements and enjoy your own shiso-wrapped apricots.