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Ozaku ｜ Our Regional Cuisines

  • Shizuoka Prefecture

    Ozaku

Ozaku

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    Image Source : "Shizuoka no Okazu" Kaikosha

  • Main lore areas

    Mishima City, Kannami-cho

  • Main ingredients used

    Satoimo(=Japanese taro), Daikon radish, Carrot, Shiitake mushroom, Konjac(=yam cake), Fried thin tofu

  • History/origin/related events

    "Ozaku" is a vegetable soup made by boiling vegetables such as satoimo(=Japanese taro), daikon radish, and carrots in Dashi (=Japanese soup stock), soy sauce, and sugar. It is said to have come to be called "Ozaku" because it is made by chopping vegetables into chunks. In winter, root vegetables taste better because of frost and snow, and they are more flavorful and delicious when made in generous portions and cooked back. It was considered a feast when there were no bento stores or convenience stores. In some regions, gobou(=Burdock), tofu, and cormorant meat are added.

  • Opportunities and times of eating habits

    Year-round. Because it is a great source of vegetable nutrients, it appears on family tables, but it is also incorporated into school lunch menus.

  • How to eat

    Roughly chop satoimo(=Japanese taro), carrot and burdock root, and soak dried shiitake mushrooms in water and slice into thin strips. Tear and boil Konjac(=yam cake) with salt. Saute Konjac(=yam cake) in a pan, add oil and saute satoimo(=Japanese taro), carrot, gobou(=Burdock), dried shiitake mushrooms, and add Dashi (=Japanese soup stock). When it comes to a boil, add fried thin tofu, season with sugar and soy sauce, and reduce to a simmer until all the liquid is absorbed.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    It is served as a menu item at restaurants in the city and town, including appearing in school lunches during Hometown School Lunch Week. Westernized versions of "Ozaku" are also served on restaurant menus.

RECIPE

Ingredients (5 servings)

  • Satoimo(=Japanese taro) 400g
  • Daikon radish 350g
  • Carrot 100g
  • Fried thin tofu 60g
  • Konjac(=yam cake) 100g
  • Shaved bonito flakes 50g
  • [Dashi (=Japanese soup stock)] Water 5 cups
  • [A] Sugar 1 tbsp.
  • [A] Soy sauce 3 tbsp.
  • [A] Light soy sauce 1 tbsp.
  • [A] Mirin(=sweet rice wine) 1 tbsp.
  • [A] Sake 2 tbsp.

How to cook

  • 1. Cut satoimo(=Japanese taro) into 1 cm, daikon radish into 7 mm and carrot into 5 mm slices, respectively.

  • 2. Cut fried thin tofu into 7 mm strips and drain off the oil.

  • 3. Cut Konjac(=yam cake) into 3 equal horizontal slices, cut into thin strips, and pre-boil.

  • 4. Add 1 to 3 and [A] to the soup stock made from bonito shavings, and simmer over low heat.

provider : "Shizuoka no Okazu" Kaikosha

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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