Ishikawa Prefecture


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Ingredients (4 servings)

  • Adzuki beans 50g
  • Firm tofu 80g
  • Daikon radish 80g
  • Pumpkin 60g
  • Kelp dashi broth 2 cups
  • Boiled adzuki bean broth 2 cups
  • Miso 1 1/3 tbsp.

How to cook

  • 1. Add adzuki beans and plenty of water to a pot and bring to a boil. When it comes to a boil, simmer for about 15 minutes, then discard the water. Add fresh water and bring to a boil again. When the water level gets low, add more water, and continue to simmer while removing the scum until the beans become soft.

  • 2. Use a colander to separate the adzuki beans from the boiled adzuki bean broth.

  • 3. Cut the tofu and daikon radish into 1cm cubes. Remove the seeds and pulp from the pumpkin, partially scrape away the skin, and cut into small bite-size pieces.

  • 4. Add the dashi broth and boiled adzuki bean broth to a pot and heat. Add the daikon radish and simmer. Once the daikon radish is cooked, add the pumpkin and simmer until soft.

  • 5. Add the adzuki beans from step 2 and the tofu, then season with miso. Once it comes up to a boil, remove from heat.

provider : Ishikawa Dietary Improvement Promotion Council

* Recipes vary depending on the region and home.