We often order kitsune udon, knowing it would mean fried tofu, or “aburage,” is the garnish. But the history behind it is interesting.
We often order kitsune udon, knowing it would mean fried tofu, or “aburage,” is the garnish. But the history behind it is interesting.
The main Fushimi Inari Taisho, or head shrine of Inari, is located in Fushimi-ku, Kyoto, Japan. Our hotel in Kyoto, Kyoto Plaza Hotel, was next to one of the 32,000 sub-shrines of Inari Taisho throughout Japan.
The main shrine sits on the base of the mountain and the patrons of business, merchants and manufacturers often go to pray for prosperity. On New Year’s Day, more than 2 million worshipers go to the shrine to pray for a prosperous new year. Inari is the god of rice and the kitsune, or fox, is the messenger of the shrine. There are statues of foxes holding a key in their mouths, which is the key to the rice granary. Rice is very important to the Japanese culture, from the planting of it to its cultivation. So important is rice that the emperor plants rice in a sacred plot yearly.
On June 10, there is a rice planting ceremony on the grounds of Fushimi Inari Grand Shrine. The rice is harvested and then Nov. 8, there is another festival to ensure the planting cycle will continue to be blessed by the gods.
The kitsune was a common site long ago near the main shrine and its favorite food was fried mice. The aburage resembled the fried rodents, hence the name kitsune udon.
Making kitsune udon is not difficult as long as you have the aburage, udon and kamaboko, or fish cakes.
Kitsune Udon
Serves: 4
Cut in half:
4 aburage
Blanch in:
3/4 cup dashi (1 cup water, 1-inch piece of dashi-kombu or one package of dashi)
2 tablespoons sugar
1 tablespoon soy sauce
1 tablespoon mirin
Heat until almost all liquid is gone. In a soup pot, boil together:
5 cups dashi (5 cups water, two 1-inch pieces dashi-kombu, 1/2 cup katsuo-boshi or shaved bonito flakes)
3 tablespoon mirin
2 tablespoons soy sauce
Heat in boiling water until just cooked. For dry udon, boil till cooked; for fresh udon, boil for two minutes:
4 packages udon
Drain noodles, divide into four soup bowls. Place on udon:
4 slices sliced kamakobo
2 tablespoons sliced green onions
Seasoned aburage
Pour dashi or broth over noodles and serve.
Foodie bites
Congratulations to 2015 Hilo Culinary Classic winners.
In the college division, first place overall and first place in the college division were claimed by Tiffany Chesser and Arnel Andres of the West Hawaii Community College Culinary Program, respectively. Second place overall and second place in the college division were won by Tasha Bohol of the Hawaii Community College Culinary Program in Hilo.
Third place overall and third place in the college division went to Hana Jung-Okuda from the HawCC Culinary Program (like father, instructor Allan Okuda, and daughter).
In the professional division: first place, Jayne Yoshimura and Keoki Medeiros.
For the second year, students at HawCC’s Bamboo Hale is featuring the foods of Hawaii this week. It is your last chance to support the students of the college’s culinary program before they graduate and go on to hopefully become great chefs. Support these students by calling 934-2791 for reservations.
Ka‘u Coffee Festival activities include exploring the forest and Ka‘u water system Wednesday; a ranch lunch and coffee and cattle day and, later at night, stargazing from the top of Makanau on Friday; Ka‘u Coffee Experience and the Ka‘u Coffee Farm Tour on Saturday; and the Ka‘u Coffee College on May 8.
This Sunday is the Rotary Club of South Hilo’s Hilo Huli from 11:30 a.m.-2:30 p.m. at Coconut Island. Don’t miss this wonderful culinary event. Tickets are available at the door or online (tickets will be at the gate Sunday) at www.hilohuli.org.
Don’t forget the Big Island Chocolate Festival on Saturday, May 9, from 5:30-9 p.m. at the Fairmont Orchid. General admission tickets are $75 and VIP tickets are $100, which include early event access at 5 p.m. Presented by the Kona Cacao Association, the event benefits the “Equip the Kitchens” campaign for the future Hawaii Community College-Palamanui and construction of the community kitchen at the Waldorf-inspired Kona Pacific Public Charter School in Kealakekua. What a perfect weekend — walk in the Hawaii Lodging and Tourism Association’s Charity Walk at Mauna Lani Resort in the morning, rest and then go to feast at the festival.
Small bites
Fushimi Kyoto is a district known for the quality of its water, and good water is a key to good rice and quality sake. Gekkeikan Sake of Fushimi is one of the most famous brands with which most are familiar. Other sake companies include Tamanohikari, Matsumoto and Yamamote Honke.
Email me at audreywilson 808@gmail.com if you have questions.