Representing traditional Okayama cuisine, “Manmakari” (Japanese sardines) are said to be something delicious enough to make you want to ‘borrow rice’ (‘manma’ = regional word for ‘rice’ + ‘karirru’ = Japanese for ‘borrow’). Though they’re mainly eaten pickled or as sushi, recently this traditional Okayama delicacy has been reworked into an Italian-style bagna càuda sauce.
This new product is called “mamanacàuda” (bagna càuda made with mamakari).
Mamanacàuda ingredients include mamachovy, which we introduced in a previous article:
Mamachovy is made by rearranging “Mamakari”, a traditional Okayama delicacy, in a way that can be enjoyed at the modern Japanese table.
As its naming and design are so unique, not to mention its flavor and the work that goes into producing it, Mamachovy has been making the news!
Mamanacàuda is made by mixing mamachovy with garlic, cashew nuts, olive oil and other ingredients.
As it requires less preparation than the mamachovy, it can easily be used in cooking.
It can top hot vegetables, be mixed with pasta or even used as a vegetable dip.
And if you heat it up a bit, it becomes even more delicious!
Mamakari belongs to the herring family, and Mamanacàuda, which utilizes its simple good flavor, can be enjoyed not only with Italian style cuisine, but also as a side dish with rice.
Both mamanacàuda and mamachovy are products born out of the “Mamaka Re:Project” which is exploring new opportunities for mamakari (the local specialty). By rearranging mamakari into Italian cuisine, the project aims to attract the younger generation, too.
Both mamachovy and mamanacàuda are manufactured with the cooperation of local people, and by making use of previously abandoned facilities in the Tamatsu district of Setouchi city, Okayama prefecture.
Mamaka Re:Project is aiming to broaden the possibilities of various Okayama specialties, and to create jobs rooted in the region.
In addition to the Okayama antenna shop, Tottori Okayama Shimbashi-kan, mamacàuda is currently sold at the shops listed below:
Tenmanya Okayama Shop
Ario Kurashiki Tenmanya Furusato-kan
Aeon Mall Okayama Haremachi special ward 365
Okayama Airport Okayama Specialty Shop Momotaro
Tottori Okayama Shimbashi-kan
Kokohore Products: http://shop.kkhr.jp/ (Japanese)
Those of you already familiar with mamakari, and even those of you hearing about it for the first time, do have a try of this old yet new flavor from Okayama.
Kokohore Japan Co., Ltd.
Address: 2-9-30 Hokan-cho, Kita ward, Okayama city, Okayama prefecture 700-0026
HP: http://mamakari.kkhr.jp (Japanese)
Setouchi Finder Photo-writers: Katsutoshi Asai / Asami Asai (Kokohore Japan)
Katsutoshi Asai Producer and member of the Setouchi Regional Revitalization Association. Born in Yokohama in 1974, Katsutoshi is married and has a young son. Although he started his career with an advertising agency, he went to join the Tower Records team. Katsutoshi was involved with brand management, sales campaigns, collaboration work, and live events. Through his career, he experienced being the Sales Promotion Manager, and the Manager of the Live Entertainment Department. However, in 2012, Katsuyoshi retired from Tower Records and moved to Seto city, Okayama prefecture - a place where he had no prior friends, connections or relatives. Soon after moving, he joined the Setouchi Regional Revitalization Association, and in July 2013 founded Kokohore Japan and began a number of projects to re-task old traditional buildings, invent new specialty products, and work on regional branding. Website: Kokohore Japan http://kkhr.jp/ Asami Asai Editor & Writer I mainly write about social news, music, and lifestyles. I was born and raised in Tokyo, but in 2012 I decided on a whim to move to Setouchi City, Okayama Prefecture. I contribute to magazines such as Liniere, Inakagurashi no Hon, and ku:nel. I publish books for my 'interesting' friends, too, and direct and write for programs at FM Okayama. Everyday I write about people and things for both readers and listeners. Website: Kokohore Japan http://kkhr.jp/
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