What kind of ingredient is "Bakke"? Learn about the origin of the name and how to cook it! [Miyagi Prefecture]

"bakke"means. Actually, "bakke" is the name of a certain ingredient. This time, we'll introduce the origin of the name and delicious ways to eat "bakke," an ingredient beloved in Miyagi Prefecture.

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What kind of food is bakke?

"Bakke" is a Miyagi Prefecture dialect word for "fukinoto" (butterbur sprouts). Bakke is one of the representative wild vegetables of spring, and it is picked and eaten when it is young and tender before it flowers. In the prefecture, it grows in clusters in mountainous areas, and you can often find bakke and processed products for sale at roadside stations and other direct-sale markets.

Its slightly bitter taste is also a distinctive feature, and it's recommended to enjoy it with sake or as an accompaniment to rice. In Miyagi Prefecture in particular, it"bakkemiso."'s famously eaten mixed with miso as

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What is the origin of Bakke?

There are several theories about the origin of the name "bakke." One prominent theory is that it comes from "obake" (ghost) because of the way the bakke plant grows from the ground, develops buds, and then flowers. Another popular theory is that it comes from "bakkya," which means spring in the Ainu language.

Also,a dialect used in Aomori and Akita prefecturesis apparently

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How to eat Bakke deliciously? Recommended cooking methods

Bakke is an addictive ingredient with a unique bitter taste. From here on, we will introduce how to prepare bakke and some recipes

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How to prepare and store bakke

Bakke has a slightly bitter taste when left raw, so the key to enjoying it is to carefully remove the bitterness. After cutting off the base and removing the brown outer leaves, boil it in plenty of salted water. After boiling, put it in water to cool, and then drain with kitchen paper to achieve just the right bitterness

Because butterbur discolors quickly, use it immediately when cooking. If you want to store it,drain off the excess water and freeze it in a resealable bag; it will stay fresh for about a year.

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Bakke Miso

The bitter taste of bakke and the richness of miso are an exquisite match, and it is recommended as a side dish for rice, a filling for onigiri, or as an accent for chilled tofu

material

• 5 large bakke (prepared)
• 80g miso
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 tablespoon salad oil

How to make it

1. Coarsely chop the prepared bage and fry briefly in oil
2. Once the oil has been absorbed, add the seasonings and mix over low heat
3. Once everything is together, it's done
4. Once cooled, store in a jar

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Bakke Tempura

material

• Bakke 100g
• Tempura flour 50g
• 1 egg
• 40ml water
• Tempura oil (appropriate amount)

How to make it

1. Sprinkle a small amount of tempura flour onto the bakke
2. Mix tempura flour, eggs and water in a bowl and leave for 10 minutes
3. Dip the bakke in step 2 and fry in oil at 180°C
4. When the dough in the oil starts to feel light, it's done

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Experience the taste of spring, "Bakke"

This time, we have introduced the origin and delicious cooking methods of "bakke," a dialect word for butterbur. It has an adult taste, and once you try it, you will be hooked. If you are interested, please give bakke a try

Link:Ministry of Agriculture, Forestry and Fisheries <Local Cuisine> – Bakke Miso

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