Nukadaki is a local dish from the Kokura area of Kitakyushu City in which oily fish such as sardines or mackerel are simmered for a long time together with a fermented rice-bran bed seasoned with chili pepper and sansho pepper. It is also known as 'nukamiso-daki' or 'jinda-ni.' It is said to have originated roughly 400 years ago when Ogasawara Tadazane, the first lord of Kokura Domain, brought rice-bran miso with him when he was transferred to Kokura from Shinshu, where it met the abundant oily fish caught in the Genkai Sea and Suo Sea. The fish is simmered until even the bones become tender, and the savory aroma of the rice-bran bed together with a sweet-and-salty broth mellows the distinctive smell of the oily fish, resulting in a rich flavor that pairs well with rice or sake. The rice-bran bed, continually replenished at each household or shop, has been the key to its flavor and passed down through generations.
Origin
It is said to have begun in the early Edo period when Ogasawara Tadazane, the first lord of Kokura Domain, brought with him the rice-bran miso that was a local food of Shinshu when he was transferred to Kokura from that region. This rice-bran miso combined with the abundant sardines and other oily fish caught in the nearby sea, giving rise to a dish unique to the Kokura area.
History
Households and shops kept their rice-bran beds alive by continually replenishing them, passing them down across generations. Also known as 'jinda-ni,' the dish has long had specialty shops lining the area around Kitakyushu's Tanga Market, where it remains beloved as a local dish and souvenir. In an era without refrigeration, it was also valued as a way to preserve oily fish for a long time.
Features
Sardines or mackerel are simmered together with a rice-bran bed fermented with chili pepper, sansho pepper, and kelp, in a broth of soy sauce, mirin, and sugar, until even the bones become tender. The savory flavor of the rice-bran bed combined with the sweet-and-salty seasoning tames the smell of the oily fish, resulting in a rich dish that goes well with rice.
Main Ingredients
Food Culture
In an era without refrigeration, simmering fish in a rice-bran bed took root in households as a way to preserve oily fish for a long time. Today, specialty shops centered around Kitakyushu's Tanga Market continue to maintain their rice-bran beds, and the dish remains a beloved local side dish and souvenir.
How It Differs from Home Cooking
At home, the dish is often made simply with a store-bought seasoning liquid, whereas specialty shops use a secret rice-bran bed that has been replenished for decades, giving each shop its own distinctive flavor and level of spiciness.
Famous Shops
ぬかみそだき ふじた
福岡県北九州市小倉北区魚町4-1-9 旦過市場内
A long-established specialty shop in Tanga Market. Sells nukamiso-daki sardines (large, one fish) for around 300 yen and mackerel (one piece) for around 300 yen.
| Nukamiso-daki Fujita (vacuum-packed assortment) | A vacuum-packed product made by Fujita, a specialty shop in Tanga Market. It can be stored at room temperature, making it convenient as a souvenir for those traveling far. Available from around 1,296 yen.Where to buy →PR |
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FAQ
Q. Are 'nukadaki' and 'nukazuke' the same thing?
A. They are different. Nukazuke is a preserved food made by pickling raw vegetables in a rice-bran bed, whereas nukadaki is a simmered dish in which fish is cooked with heat together with a rice-bran bed. The heat softens the fish and lets the flavor of the rice bran soak in.