[Miyagi Prefecture] What kind of food is “bakke”? Introducing the origin of the name and cooking method

Many people may not know what "bakke" Actually, ``bakke'' is the name of a certain food ingredient. In this article, we will introduce the origin of the name and delicious ways to eat Bakke, a beloved ingredient in Miyagi Prefecture.

What kind of food is Bakke?

"Bakke" is a dialect of Miyagi Prefecture that expresses "Fukinoto". Bakke is one of the typical wild vegetables of spring, and is picked and eaten when it is young and tender, before the flowers bloom. In the prefecture, they grow in clusters along the mountains, and if you go to a roadside station or other farm direct, you can often find baked goods and processed products for sale.

It also has a characteristic bittersweet taste, so it is recommended to enjoy it with sake or as an accompaniment to rice. Especially in Miyagi Prefecture, it is famous to mix it with miso and eat it as ``bakke miso.''

What is the origin of Bakke?

There are various theories about the origin of the name Bakke. Because of the appearance of Bakke growing from the ground, budding, and blooming, there are theories that ``ghost'' became ``Bakke,'' and that ``Bakke,'' which means spring in Ainu language, became ``Bakke.'' is.

Also, is said to be a dialect used in Aomori and Akita prefectures as well

How to eat Bakke deliciously? Introducing recommended cooking methods

Bakke is an addictive food with a unique bitter taste. From here, I will introduce how to prepare Bakke and the recipe.

How to prepare and store Bakke

Bakke is an ingredient that has a strong taste when left as is, so the key to enjoying it is to carefully remove the bitterness. Cut off the roots and remove the brown outer leaves, then boil in plenty of salted water. After boiling, put it in water and let it cool, then drain it with kitchen paper to get just the right amount of bitterness.

Bakke changes color quickly, so use it immediately when cooking. If you want to store it, drain it, put it in a zip-top bag and freeze it, and it will stay in good condition for about a year.

Bakke miso

The bitterness of Bakke and the richness of Miso are a perfect match, and it is recommended as an accompaniment to rice, as an ingredient in onigiri, or as an accent to cold drinks.

material

• Bakke 5 large pieces (prepared)
• Miso 80g
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 tablespoon salad oil

How to make

1. Roughly chop the prepared pork chops and stir-fry them in oil.
2. Once the oil is fully absorbed, add the seasonings and knead over low heat.
3. Once everything is put together, it's complete.
4. Once it has cooled down, store it in a bottle.

Bakke no tempura

material

• Bakke 100g
• Tempura flour 50g
• 1 egg
• 40ml water
• Appropriate amount of tempura oil

How to make

1. Sprinkle a small amount of tempura powder on the batter.
2. Mix tempura flour, eggs, and water in a bowl and let stand for 10 minutes.
3. Dip the Bakke into 2 and fry in oil at 180℃.
4. It's done when the flakes in the oil start to feel light.

Try the spring taste “bakke”

This time, we have introduced the origin and delicious cooking method of the dialect word for fukinoto (bakke). It has a taste for adults, and once you try it, you'll be addicted to it. If you are interested, please try Bakke at least once.

Link: Ministry of Agriculture, Forestry and Fisheries <Our local cuisine> – Bakke miso (Bakke miso)