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At the northern tip of Japan's main island of Honshu is located the rugged region that goes by the name of Tohoku. Southernmost of the six prefectures that make up this scenic part of the country is attractive Fukushima. As elsewhere in Tohoku, Fukushima is dominated by mountain ranges that run through the prefecture. In the main central valley of Fukushima, close by the prominent mountain called Adatara, the former castle town of Nihommatsu is situated.
As with many places in Japan, the local cuisine in Nihommatsu is very much determined by the topography. In all regions of Japan, a great delectation for those living close to the mountains are the wild plants and vegetables that grow there. Among the diverse sansai, or mountain vegetables, encountered in Nihommatsu are such delicacies as kogomi, which translates charmingly into English as "fiddlehead of the ostrich fern." Other exotica include the crunchy edible roots of lilies, called yurine.
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One popular local way in which yurine are prepared is in steamed, leavened buns known as manju. Another specialty of Nihommatsu is its beef, the succulence of the meat being produced by giving the local cattle a special feed that is fermented with sake yeast.
The sake that provides the yeast for Nihommatsu's beef is of course the perfect accompaniment for the local fare, and the recommended name here is the Okunomatsu Sake Brewery. Based in Nihommatsu, this brewery has been producing quality sake since 1716. With cool summers, cold winters and Okunomatsu having as its source for the all-important sake water the springs at the base of Mount Adatara, conditions here are ideal for making a fine bever-age. Within the Okunomatsu range, the choice for the connoisseur has to be Okunomatsu All Rice Daiginjo, a fragrant, full-flavored sake of remarkable character and distinction. |
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