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Co., Ltd. Nagano Tomato
3-15-37 Minami, Murai-machi, Matsumoto City, Nagano, Japan

Category: Enoki-take (seasoning)
Product Name: Nametake-Chazuke
Raw Materials: enoki mushrooms, soy sauce [including soybeans (not genetically modified) and flour], sugar (sugar, high fructose corn syrup), fermented seasonings, salt, yeast extract, seafood extract, kelp extract, fish sauce, pH adjuster, antioxidant (vitamin C)

Best-Before Date: Shelf Life: 15 months at the time of delivery.

How to Store: Store in the refrigerator after opening and eat as soon as possible.

No chemical seasoning added


One day, while watching a travel program, an actor bought a namekocha-zuke (namekocha-zuke) from a souvenir shop, saying, "I like this. And it is like "bottled nameko mushroom (enoki mushroom)". I looked for it, and it seems they sell "Nagano Tomato special nametake chazuke" in Nagano. There's also the word "chadzuke" on it. But no matter where and how you look at it, it doesn't say, "Eat with ochazuke"~.

By the way, this enoki mushroom is a kind of the family of Ximedium family, and it is said to be the most produced mushroom in Japan. According to the 2010 Basic Information on Special Forest Products, Nagano Prefecture is the largest producer of forest products, accounting for 61% of the total. Yes, according to the epidemiological survey in Nagano prefecture, the cancer incidence rate of enoki mushroom farmers was low, or the immune cell was increased in the survey of Shinshu University, various effects are reported.

Well, if you start saying that, you'll end up saying that all of them are good for something or bad for something...

This is the first time I've eaten this, but for some reason I've seen it often in bottles. I opened the lid, and out came another nameko-like brown and thin mushroom wrapped in a sticky liquid. I smelled the moist nametake mushroom, and yes, it smelled exactly like tsukudani (food boiled in soy sauce). It was crispy and crunchy, and it was very filling.

Then I put it on white rice and took it into my mouth. It doesn't look like a mushroom, and you can eat it normally without any peculiarities. It has a mekabu-ish feel to it in terms of texture, as well as a nori tsukudani-like flavor. Hmm? If you put it in ochazuke, it's a little lightly seasoned.

Maybe it was named "Chazuke" in the sense that the cultivated enoki mushroom, which seems to be the raw material, was colored brown because it was originally white...

Later, I saw a commercial of "Nametake-Chazuke" broadcast in Nagano. I saw a child put a lot of Nametake-Chazuke on the white rice and shoveled it into his mouth like oatmeal. So that's what it was all about!
©Japanese Famous Foods , Update:2020/07/12