小倉の郷土料理を、新しい食べ方で楽しむ。「ぬかだきdip」

小倉の郷土料理を、新しい食べ方で楽しむ。
ぬかだきdipがひらく、北九州の食文化の未来
(The English version follows the Japanese text.)

地域への愛情と新しい発想で、伝統と革新の融合をもっと身近に。

Creative Guildの仲間たちが生み出した商品やサービスと、その背景にある想いを届けていくギルド・マーケット。今回は北九州のパートナー 一般社団法人まちはチームだの岡 秀樹さん（ギルド名鑑No.100）と仲間たちが手掛ける「ぬかだきdip」をご紹介します。北九州・小倉の郷土料理のぬかだきを再編集。小倉の食文化に、新しい楽しみ方を提案しています。

従来、ぬかだきは北九州・小倉の代表的な郷土料理で、主にサバなどを熟成したぬか床でじっくり煮込んだ保存食兼ご飯の友でした。全国的に見ても、ぬか床を調味料として使う魚料理は非常に珍しく、地域で長く江戸時代・寛永年間以降、地域に愛され続けています。今回ご紹介する「ぬかだきdip」はサバのぬかだきをベースにオリーブオイルを合わせ、クラッカーやトースト、野菜にも合うディップに仕立てています。もともとは岡さんらが運営する小倉の焼き鳥バルGill&coで提供されていたメニューでしたが、好評を受けて瓶詰でも展開。現在は地域のお土産や贈答品としても人気を集めています。

この商品の背景には、「まちはチームだ」が大切にしてきた考え方があります。地域の価値は、ただ守るだけではなく、いまの暮らしの中で楽しめる形に変えていくことで、次の世代や地域外の人にも届いていく。観光、食、まちづくりに取り組んできた岡さんたちは、北九州の魅力を地域内だけに閉じず、全国へ、そして世界へ伝えていくための方法を探究してきました。ぬかだきdipは、その想いが“味”として形になった一つの実践です。

本来、郷土料理は地域の記憶そのものです。しかし、時代が変わる中で、古いもの、過去のものとして距離を置かれてしまうことも少なくありません。一方で、私たちはつい、外から来た新しいものにばかり目を向けてしまうこともあります。でも、足元を丁寧に見つめ直せば、地域にはまだまだ新しい可能性があります。大切なのは、伝統をそのまま固定することではなく、伝統の本質を大事にしながら、新しい体験としてひらいていくこと。ぬかだきdipは、そのことを教えてくれるプロダクトです。

パンにのせる。ワインや日本酒と合わせる。野菜につける。ホームパーティで楽しむ。そんな新しい食べ方が生まれることで、小倉の食文化は、もっと多くの人に届いていきます。地域の味を、楽しい体験へ。ぬかだきdipは、北九州の歴史と日常をつなぎ、食文化を未来へ運ぶ小さな一瓶です。Gill&coで味わうもよし、小倉城のしろテラスでお土産として手に取るもよし、通販で取り寄せて自宅で楽しむもよし。ぜひ、伝統と革新を、文字通り“味わって”みてください。

ぬかだきDip オンラインショップ
https://gillandco.jp/nukadakidip/

Enjoying Kokura’s Traditional Cuisine in a New Way
Nukadaki Dip and the Future of Kitakyushu’s Food Culture

Bringing tradition and innovation closer together through love for the region and fresh ideas.

Guild Market is a Creative Guild initiative that introduces products and services created by members of our community, along with the stories and passions behind them. This time, we’d like to introduce “Nukadaki Dip,” created by Hideki Oka (Guild Directory No.100) and the team behind the Kitakyushu-based initiative “Machi wa Team da.”

By reimagining Kokura’s traditional dish “nukadaki,” this product offers an entirely new way to experience Kitakyushu’s local food culture.

Traditionally, nukadaki has been one of Kokura’s signature local dishes — fish such as mackerel slowly simmered in fermented rice-bran paste, enjoyed both as a preserved food and as a companion to rice. Even across Japan, fish dishes using nukadoko (fermented rice-bran beds) as seasoning are extremely rare, and the culture has been loved in the region since the Edo period.

The “Nukadaki Dip” introduced here takes that traditional mackerel nukadaki and combines it with olive oil, transforming it into a dip that pairs naturally with crackers, toast, and vegetables. Originally served at Gill&co, the yakitori bar operated by Oka-san and his team in Kokura, the menu became so popular that it was later developed into a bottled product. Today, it is also widely enjoyed as a regional gift and souvenir.

Behind this product lies the philosophy long shared by “Machi wa Team da.” The value of a region is not preserved simply by protecting tradition as it is. It reaches future generations — and people outside the region — by transforming tradition into forms that can still be enjoyed in everyday life today.

Through tourism, food, and community development projects, Oka-san and his team have continuously explored how to share Kitakyushu’s unique culture not only within the region, but across Japan and eventually with the world. Nukadaki Dip is one example of that philosophy taking shape through flavor itself.

Local cuisine is, in many ways, the memory of a region. Yet as times change, traditional foods are sometimes treated as outdated or left behind as part of the past. At the same time, we often become too focused on whatever feels new from outside. But when we carefully look again at what already exists around us, we discover that local culture still holds enormous untapped potential. The important thing is not to freeze tradition exactly as it was, but to preserve its essence while opening it up as a new kind of experience.

Nukadaki Dip reminds us of exactly that. Spread it on bread. Pair it with wine or sake. Enjoy it with vegetables or at a home party. Through these new ways of eating, Kokura’s food culture can reach many more people Turning local flavors into joyful experiences. Nukadaki Dip is a small jar that connects the history and everyday life of Kitakyushu while carrying its food culture into the future. Enjoy it at Gill&co, pick it up as a souvenir at Shiro Terrace in Kokura castle, or order it online to enjoy at home. We hope you’ll literally “taste” the fusion of tradition and innovation for yourself.

Nukadaki Dip Online Shop
https://gillandco.jp/nukadakidip/