福岡県·郷土料理
Nukadaki (Nuka Miso Daki)
Simmering blue-backed fish in rice bran—this rare cooking method is a local specialty known as 'Nukadaki' from Kokura, Kitakyushu. This flavor has been passed down in the former Buzen Province since the Edo period. In Kokura, rice bran beds were passed from parents to children as part of a bride's dowry, and it is not uncommon to find households with beds that are over 100 years old. By simmering sardines or mackerel sweet and savory with soy sauce and mirin, and adding rice bran miso at the end, the characteristic fishy odor is eliminated, creating a unique umami. With a subtle acidity from fermentation and the aroma of Japanese pepper (sansho) infused into the flesh, even the bones become soft, making it a dish that makes you unable to stop eating rice. The taste of ancestral homes lives on in every single piece.
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