Language

Nagasaki Prefecture

Guzouni/Shimabaraguzouni

Guzouni/Shimabaraguzouni
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Main lore areas

Shimabara Peninsula

Main ingredients used

round rice cake, chicken, Chinese cabbage, carrot, burdock root, dried shiitake mushroom, dried tofu, grilled sea eel and egg

History/origin/related events

It is one of Shimabara's representative local dishes. The origin of this dish is said to date back to the Shimabara Rebellion of 1637, when the general Amakusa Shiro and his 37,000 Christian followers holed up in the castle, and boiled rice cakes to nourish their strength and stamina for the long battle. It is known as a zoni with many ingredients made in an earthenware pot, a rarity in Japan, and many tourists visit Shimabara for the purpose of eating it.

Opportunities and times of eating habits

In local households, it is served on festive occasions such as New Year's Day and festivals.
Since it has become a specialty, it is also served at restaurants and other commercial establishments regardless of the time of year.

How to eat

Ingredients are cooked in broth in an earthenware pot and eaten as is. Ingredients vary from household to household, but the most common are round rice cakes, chicken, Chinese cabbage, carrots, burdock root, dried shiitake mushrooms, and dried tofu. Some households use grilled sea eel or omelette as a standard ingredient.

Efforts for Preservation and Succession

Selected in 2007 by the Ministry of Agriculture, Forestry and Fisheries as one of the 100 best hometown dishes in rural areas, it is one of the prefecture's representative local dishes and is eaten at home and sometimes served in school lunches. Unusually for zoni, frozen gift products are now available for delivery throughout Japan.

RECIPE

Ingredients (For 2 persons)

  • Round Mochi 6 pieces (210g)
  • Chicken thigh meat 60g
  • KAMABOKO (fish paste) 30g
  • Chikuwa (baby sardines) 15g
  • Satsuma-age 30g
  • Koya-Tofu (dried) 8g
  • Dried shiitake mushroom 10g
  • Fried egg 50g
  • burdock root 20g
  • carrot 20g
  • Chinese cabbage 60g
  • lotus root 30g
  • Potherb mustard 8g
  • soup stock 3 cups
  • [Dashi]Kelp 4g
  • [Dashi] Bonito flakes 10g
  • [Dashi] Shiitake mushroom stock Appropriate amount
  • Light soy sauce 1 tbsp.
  • 1 tablespoon mirin (sweet cooking sake) 1 tbsp.
  • 1 tablespoon mirin (sweet sake) 1 tbsp.
  • salt Appropriate amount

How to cook

  • 1. Soak koya-tofu and dried shiitake mushrooms in water (about 200 cc outside volume). Reserve the broth from the dried shiitake mushrooms for use in the soup stock.

  • 2. Cut chicken thighs into thin strips, and kamaboko, satsuma-age, and chikuwa into thin strips. Thinly slice dried tofu, shiitake mushrooms, and omelet.

  • 3. Cut burdock root into thin strips and carrot into half-moon slices. Cut Chinese cabbage into 3 cm wide chunks and lotus root into half-moon slices. Cut potherb mustard into bite-sized chunks.

  • 4. In 2 cups of water, make a broth of kombu and bonito flakes, and adjust it to 3 cups by adding the stock from dried shiitake mushrooms and water.

  • 5. In a deep pot, heat the broth from 4 and add chicken thighs, burdock root, carrot, lotus root, and shiitake mushrooms.

  • 6. When the ingredients are fully cooked, add fish paste, satsuma-age, chikuwa, and omelet, season with light soy sauce, mirin, and sake, then add Chinese cabbage and dried tofu. Add Chinese cabbage and koya-tofu. If the taste is too weak, add salt to taste.

  • 7. In a separate pot, add the boiled rice cake and potherb mustard and bring to a slight boil.

Recipe Arrangements

provider : (public corporation)Nagasaki Dietetic Association

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.