Hiruzen Okowa

About Hiruzen Okowa

The local dish “Hiruzen Okowa” from the Hiruzen (Hiruzen) region in the northern part of Maniwa city in Okayama prefecture is an essential dish for festivals and celebrations. It was born in the Showa 30s from a desire to make Gomoku okowa using local materials. Its origin comes from Oyama okowa, and it is said that it began when ingredients for chirashi sushi were mistakenly added when cooking sekihan.

Hiruzen okowa is characterized by the luxurious content of adding chicken, chestnuts, burdock root, carrots, konnyaku, azuki beans, and seasonal wild vegetables harvested around Hiruzen to mochi rice. These ingredients are seasoned with soy sauce or mirin and steamed together with glutinous rice. Chicken provides high-quality protein, and chestnuts and adzuki beans contain dietary fiber and B vitamins, and have an excellent nutritional balance.

These okowas are served at “Shiromite” events, festivals, and celebrations after planting rice, and are loved by local people. It is also served at local events and restaurants, and has been handed down as a dish that symbolizes Hiruzen's food culture.

Hiruzen okowa can be enjoyed not only as a staple food, but also as a side dish for alcoholic beverages. In particular, it goes well with pure rice sake such as “Gozenshu” and “Daiten Shiragiku,” which are local sake from Okayama Prefecture, and the sweetness of mochi rice and the umami of the ingredients enhance the flavor of Japanese sake.

If you take a bite, you can feel the rich nature and history of Hiruzen at “Hiruzen Okowa.” Its deep flavor speaks to the traditions of the region and the warmth of its people.

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