[Nanyo City, Yamagata Prefecture] Hijiki is not seaweed! Its name is Okahijiki!

  • ikoke
  • Last updated: 2023.09.19

Okahijiki? Hijiki? You may be wondering what seaweed is called "Oka".

In Nanyo City, Yamagata Prefecture,Hijiki made in the fieldOkahijiki」The harvest period is from late March to early November, so it will decorate your dining table for a long time.

We would like to introduce you to the charm of the "Okahijiki", which is not often seen or heard of outside of the prefecture.

We have also included examples of how to eat it, so please take a look!

Who is Okahijiki?

Originally, it grew naturally on the sandy soil of the coast .

It is said that it came to be called Okahijiki because its leaves resembled the seaweed Hijiki.

The origin of cultivation as Okahijiki was Sunazuka Village, Nanyo City, Yamagata Prefecture (now Nanyo City), an inland area far from the sea.

Why did cultivation spread in inland areas? It is said that during the Edo period, the seeds of Okahijiki, which grew wild on Shonai Beach in northern Yamagata Prefecture, were transported in cargo on a ship and ended up in Nanyo City, where there was a dock, where they began to be cultivated. I am.

Okahijiki is thin and I wonder if it is nutritious!

The leaves are thin and it looks like it's all stems, but it's good to eat! It's also rich in nutrition! That's it.

Okahijiki is a green and yellow vegetable rich in carotene

The potassium content reigns in the top class compared to grave vegetables.

It is also rich in , iron, vitamin K, magnesium, and manganese

It's also a treasure trove of nutrients! It may not be an exaggeration to say that.

The leaves are thin and it looks like it's all stems, but it's good to eat! It's also rich in nutrition! That's it.

How do I eat it so it's delicious?

The typical way to eat it is boiled and served with ohitashi .

It's a simple recipe that only requires soy sauce or mentsuyu, but the crunchiness of the okahijiki is sure to make you addicted

If you add a little mayonnaise, it's very popular with children , and it's even appearing on school lunch menus at local elementary and junior high schools in Nanyo City.

Okahijiki itself has a mild taste, so mixed with chicken or other ingredients , the nutritional value increases even more, making it a favorite.

mustard , it is popular as a snack with alcohol. In particular, wouldn't it go best with Japanese sake? I think.

In addition, as tempura, stir-fried dishes, and sashimi Tsuma , and it is a very popular local vegetable in Yamagata Prefecture because it is available on the market for a long time.

How to choose when buying and things to be careful about when cooking

Although there seem to be few shipments of Okahijiki outside of the prefecture, they are increasingly being seen at markets in nearby prefectures.

When purchasing, it is recommended that you buy .
The reddish parts, especially near the roots, are hard and inedible, so cut them off first before cooking.

Even if you receive something that looks hard, don't throw it away; just remove the stems and keep only the leaves, so you can eat them deliciously.

Is okahijiki a vegetable from Yamagata Prefecture?

It is now grown in various places outside Yamagata Prefecture.

Perhaps its popularity and popularity are still low, but on a certain TV quiz show, only one contestant was able to guess the name from an image.

It is said to have originated in Yamagata Prefecture, but I hope it becomes more popular as it is a nutritious vegetable .

By the way, it seems that Japan is the only country where Okahijiki is grown as a vegetable.

Okahijiki is mainly grown in greenhouses, and it is difficult to manage it because it is prone to diseases when moisture gets trapped, and can die overnight.

What's more, there are no approved pesticides, and the crops are grown almost entirely without pesticides, so it seems like the struggle with insects is a constant struggle.

However, thanks to this, we consumers can eat Okahijiki with peace of mind, which we are grateful for.

summary

“Okahijiki”? You can't imagine what it's like just by hearing that.

Hijiki is commonly made from seaweed, so you wouldn't think it was a vegetable.

When we looked into the roots of Okahijiki, we were surprised to find that it was a vegetable with an unexpectedly old history, having been cultivated for food since the early Edo period.

In Nanyo City, its birthplace, this vegetable is so loved by the people of the prefecture that it even appears in school lunches.

If you have a chance, please try eating Okahijiki, which is delicious and nutritious. I highly recommend it.

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