Fuchiba

An Okinawan original!

Fuchiba is the Okinawan dialect word for what is known in standard Japanese as yomogi and in English with the unattractive name of mugwort. It is well known in Okinawa where it is eaten on soba or cooked into juushi (seasoned rice), and in hirayachi, a kind of okonomiyaki (Japanese pizza). In mainland Japan, it is mainly used in rice cakes.

Fuchiba is an important medicinal herb in Okinawa. In fact, "fuchi" means "sickness" and "ba" is leaf. So this is a leaf that cures sickness. It is thought to be effective in stomach and digestive disorders. It's interesting that it was used in Europe in a similar way.

In England, in ancient times, beer was made with it. Before tea and coffee, beer was drunk at all times of day, at breakfast, lunch and dinner. Sanitation was poor and water was often impure, so beer was a way to purify water.

Fuchiba (mugwort) is the symbol of the Isle of Man, between England and Ireland. It is also one of the ingredients in Absinthe and Vermouth.

Fuchiba combines very naturally with the cheese, leaving a thin green marbling and giving a mild bitterness.

HISTORY

The most popular of our Okinawan cheeses, this cheese has an interesting story behind it. I first fell in love with fuuchiba (yomogi) when I visited Okinawa on business more than 20 years ago. I enjoyed fuuchiba on soba and a visit to an Okinawan restaurant always included fuuchiba juushi. Years later, I wanted to make a Sage Derby cheese. However, I couldn't find fresh sage. There was dried sage, but I wanted to use fresh. Then I had the idea of using fuuchiba instead. It was a wonderful combination. The flavour of fuuchiba remained strong and combined well with the cheese in a very similar way to sage.

SERVING SUGGESTIONS

Good as is, on a cracker or bread.

Pairs well with red wines, such as Cabernet Sauvignon, but is equally at home with nihonshu or awamori. Beer goes well too and with a hunk of wholewheat bread and some pickles, this cheese makes an excellent ploughman's lunch!