- Main lore areas
All over the prefecture
- Main ingredients used
- History/origin/related events
"Go-jiru" is a local dish loved throughout Saitama Prefecture, especially in areas where rice and field crops were cultivated. Especially in areas where rice cultivation was popular, soybeans, which grow well even in poor land, were often planted in rice paddies to make effective use of the land. Soybeans grown in rice paddies for private use are commonly known as "tanokuro-mame" (beans between rice paddies). In Saitama Prefecture, soybeans have long been cultivated as a crop rotation crop and as a substitute crop in rice paddies. Thus, soybeans have been a familiar food for people, and "Gojiru" has been an everyday food for the common people. It is characterized by its rich flavor and nutritional content of soybeans and seasonal vegetables. Miso is the most popular seasoning, but soy sauce and salt are also used. The amount of soybeans added and the degree of mashing vary from household to household.
- Opportunities and times of eating habits
In the autumn, when soybeans were harvested, households enjoyed making and eating Gojiru, a soup made of soybeans, as the weather turned chilly. As a source of protein, which tends to be in short supply during the winter, kurejiru was also useful as a nutritional food to relieve fatigue.
- How to eat
Soak soybeans in water to reconstitute them, then grind them in a mortar until smooth. Boil taros, radishes, carrots, shiitake mushrooms, deep-fried tofu, and konnyaku in broth. Add soybeans to the simmering broth and when cooked, add green onions and season with miso to taste. Because people's diets were frugal in the past, the dish was often made with fried bean curd and one or two vegetables in addition to soybeans, and many people ate it over rice.
- Efforts for Preservation and Succession
In addition to being made at home, it can also be enjoyed at school lunches and restaurants. Kawashima Town has developed "Kawashima Gojiru" made with more than 10 kinds of vegetables, including raw soybeans and taro bones, and offers it at restaurants in the town for the purpose of revitalizing the local community.