March 26, 2013


As part of supper tonight, my wife made these three dishes:

Sweet and sour pork:

Spinach goma ae (dressed with sesame seeds):
Oyster and enoki mushroom stir-fry:
We also had nina (pronounced nee-na around here in Niigata):
This nina was given by my wife's father.  This particular one contains sake kasu (lees) and abura age. Here in the Uonuma region of Niigata prefecture, nina is made by first desalting pickled nozawana. In other regions of Niigata, pickled daikon leaves and taisai (or taina; Brassica rapa) are used. Anyway, nina is a very, very popular dish in Niigata.


Fräulein Trude said...

Wonder how Nina tastes, never heard about sake kasu but googled a bit. It looks very good.

Hiroyuki said...

Kiki: I have just posted a recipe. The same old flavor (soy sauce, mirin, and sake). As I mentioned in the post, nozawana zuke that has turned sour is usually used for this dish. People here pickle large amounts of nozawana in late fall to consume them until spring. As it gets warmer, nozawana zuke turns sour due to lactic acid fermentation.

Sake kasu adds a nice additional flavor to the dish (if you like the flavor of sake kasu).