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■ Characteristic
In Japan, the Tohoku district is a chill area and the harvest time of vegetables cannot call it whole year, either.Therefore, it is indispensable to make preserved food and many the vinegared dishes and pickles using vegetables are made.Moreover, it freezes and there is also a method of preservation using cold climate of "Making it freeze" like a Chinese radish and frozen and dried tofu.
■ The kind of preserved food
Soy sauce immersed and the mushroom of a cucumber preserved in salt Tsugaru immersed picked fish guts, susiko, and Dry, and immersed in the prickly ash of the fish preserved in miso, iburigakko, and the herring of rice cake, kinkon immersed, and raw wheat gluten
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■ Characteristic
Focusing on the Pacific Ocean side, a fishing is very prosperous.It is famous for the influence into which the Japan Current flows also as a fishery of the No.1 sardine of Japan in Kujuukurihama.Then, when a lot of fish and shellfishes which gathered a harvest have remained, it is utilizing by using preserved food.In a typical thing, there are candied food etc. of flower immersed や of the egg of a sardine, a Pacific saury, and "gozaiduke" which soaked the Japanese radish and small fish.
■ The kind of preserved food
soaking in the fish preserved in tofu lees and the case of a sardine Miyazaki as for the candied food, picked-fish-guts koukou, the peanut bean paste, and the sardine of the pickles and small fish of a vegetable, gomaduke and a shrimp carry out
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■ Characteristic
Since Chubu District spreads out north and south, the culture which is different by cold north and warm Minami is seen.
a northern part Nagano Prefecture oh, the preserved food for enduring a cold winter called oyaki is made.
Moreover, like the Tohoku district, since preservation of vegetables became indispensable, the pickles of the beet, etc. were made.
At the southern part, it was an area where acidification of food takes place easily for heat and high humidity.
■ The kind of preserved food
gomaduke and a shrimp carry out
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■ Characteristic
food made at ancient times also remains.
"so" is famous also in it.
It collects this whose is like cheese the films made when milk is warmed.
In order not to ripe, it is classified into unripened cheese and made taste near cottage cheese.
■ The kind of preserved food
akakabunonukaduke,sennmaiduke,umebosi |
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■ Characteristic
and San-yo.
Snow turns into a heavy snowfall coming down in the San-in district in winter in many cases for the climate of the Sea of Japan in some areas in many cases.
Therefore, the fish and shellfishes caught in the sea were dried, and foods have been saved by using a dried food or making it preserving in salt.
The San-yo district is an area with little rain through one year because of Setonaikai style climate.
Since climate is stable, foods, such as vegetables and fruit, can gather a harvest abundantly.
Therefore, in San-in, the culture of preserved food did not progress.
■ The kind of preserved food
sabaduke,nasinosioduke |
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■ Characteristic
The Shikoku district faces Setonaikai, and like the Mediterranean, it dries in summer and it serves as damp climate in winter.
Therefore, there was much harvest of fish and shellfishes, especially since the anchovy was caught well, the preserved food using a fish was made.
And Sakaide in Kagawa Prefecture performed salt business briskly, and it has developed.
In connection with it, the preserved food related to salt, such as preserving in salt, has also developed.
■ The kind of preserved food
syutou,kannkanndusi,
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■ Characteristic
It is in warm climate in the Japanese Islands, it often rains from Oita to Kagoshima in summer, and the Kyushu district is warm climate with little rain in winter.
Therefore, the dish with that whose spices were effective, or acidity has pickled and saved good rareness, vegetables, etc. with vinegar or salt.
However, at a northern part, if temperature becomes winter by slight lowness, temperature will fall more, and there is also a place which becomes a heavy snowfall.
Therefore, the preserved food using the crucian carp which can take in as a source of the protein in the winter season which does not appear in a fishery was made from the strong wind etc.
■ The kind of preserved food
misoduke,nutae,hunanokannroni |
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■ Characteristic
Okinawa is warm climate, and since vegetables can grow always, it does not have to use vegetables as pickles.
Therefore, the preserved food of vegetables does not exist.
Instead, the preserved food etc. of the pig seldom seen are seen in other areas in Japan.
And during World War II, since it was a colony in the United States, the preserved food imported from the United States is also used well. 。
■ The kind of preserved food
sukugarasu, Eartha's juice, su-chika- |
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