bakke miso
dish / dish-bakke-miso
ばっけ味噌
Bakke miso is a Miyagi home dish made by combining blanched, chopped fukinoto (Japanese butterbur buds) with miso, often with walnuts too. (bakke) is the Miyagi dialect word for fukinoto.
On this page (7 sections)
Reading the bitterness
In the Ministry of Agriculture, Forestry and Fisheries' Miyagi Prefecture recipe, 100 g of fukinoto is briefly boiled, soaked in water, and coarsely chopped. It is ground together with shelled walnuts, miso, sugar, and sake, then kneaded over low heat in a pot. There is also an alternative method that chops it raw and adds miso, sugar, and vinegar, which the recipe states gives a stronger aroma. A note is also added that overboiling causes loss of flavor, making this a dish where the pretreatment and how the aroma is retained are not a single fixed way.
One example in an Akita Prefecture regional-food survey report finely chops fukinoto right after harvest and stir-fries it in a generous amount of sesame oil. It also lists an alternative method of briefly blanching it in water with baking soda, explaining that this suppresses bitterness. However, this is a representative cooking record selected from a prefectural survey, not a test comparing bitterness by number of participants or a scale. The choice between stir-frying from raw or blanching first is stated explicitly within the method.
Sources for this overview
Checked for this overview: Supports the Miyagi Prefecture recipe's 100 g of fukinoto, boiling and water-soaking, mixing with walnuts, miso, and the like, kneading over low heat, the alternative of using it raw, and the caution against overboiling.
秋田県の郷土食 秋田県文化財調査報告書第540集 第3章「ばっけ味噌」
Checked for this overview: Supports the representative example in the Akita survey report, post-harvest chopping and sesame-oil stir-frying, the baking-soda water-blanching alternative, the bitterness-suppressing description, and the non-measurement limitation.
Follow the connections
bakke miso →includes→ fukinoto (butterbur flower bud)
Structured claims — open a section to read each claim's confidence, evidence and limits
How processing and cooking change it (2)
Scope: 1 recipe for a 200 cc storage jar's worth, published in the Ministry of Agriculture, Forestry and Fisheries' 「うちの郷土料理」 (in translation: "Our Local Cuisine"), and the alternative method on the same page
Note: The main recipe is 100 g of fukinoto, 60 g of shelled walnuts, 200 g of miso, 100 g of sugar, and 2 tablespoons of sake. The page also states that overboiling causes loss of flavor, but this is not a comparative test.
Show data
dish-bakke-miso —is_prepared_by→ "In the Ministry of Agriculture, Forestry and Fisheries' Miyagi Prefecture recipe, fukinoto is briefly boiled, soaked in water, chopped, ground together with walnuts, miso, sugar, and sake, and kneaded over low heat. An alternative method of chopping it raw and adding miso, sugar, and vinegar is also recorded"Scope: 1 representative example published in the Akita Prefecture regional-food survey report's 「ばっけ味噌」 (in translation: "bakke miso") entry
Note: This is a cooking explanation recorded by the report, not a comparative test that measured bitterness intensity, before-and-after processing difference, baking-soda concentration, or boiling time.
Show data
dish-bakke-miso —is_prepared_by→ "One example published in the Akita Prefecture survey report chops fukinoto right after harvest and stir-fries it in a generous amount of sesame oil. It also lists an alternative method of briefly blanching it in water with baking soda, recorded as a method that suppresses bitterness"Culture (1)
Scope: A Miyagi home dish recorded in the Ministry of Agriculture, Forestry and Fisheries' 「うちの郷土料理」 (in translation: "Our Regional Cuisine") database.
Note: Bakke is the Miyagi dialect name for fukinoto. The record says 「花が咲いてしまうと苦味も強く不味くなるので、花が咲く前のやわらかい蕾を摘みとって用いる」 (in translation: "once the flowers bloom, bitterness becomes stronger and the taste worsens, so tender buds are picked before flowering"), showing that bitterness governs harvest timing.
Show data
dish-bakke-miso —includes→ ingredient-fukinoto