Language

Shizuoka Prefecture

Gawa

Gawa
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Main lore areas

Omaezaki City

Main ingredients used

Bonito, onion, cucumber, green perilla, ginger, pickled plum, miso

History/origin/related events

Shizuoka Prefecture* boasts one of the largest catches of bonito in Japan. The bonito landed in May is called "Hatsukatsuo" (first bonito) and is especially popular, and the "bonito streamers" displayed around Omaezaki Port on the occasion of Dragon Boat Festival have become a summer tradition.
Gawa" is a chilled miso soup made by chopping raw bonito, cucumbers, pickled plums, green perilla, etc., and adding them to water with miso paste, and was first made by fishermen on board their boats when they went bonito fishing. It is said that the name "gawa" came about because of the "gawa-gawa" sound made when ice is added and the miso is stirred to dissolve it. Originally a fisherman's meal, it also appears on summer tables in ordinary households in Omaezaki.　Source: Shizuoka Prefecture's official website

Opportunities and times of eating habits

Mainly in summer

How to eat

Chop cucumber, onion, ginger, green perilla, and leaf green onion, finely chop bonito, add miso paste and seeded pickled plums, and beat them together until they are well blended. Add ice water, chopped vegetables, and stir to combine. It can be served over white rice or somen noodles.

Efforts for Preservation and Succession

In addition to being made at home, it is served at some restaurants in the port.

RECIPE

Ingredients (For 5 persons)

  • Bonito (or horse mackerel, chicken grunt, etc.) 1 small section (400g)
  • Onion 1/2 piece
  • cucumber 1
  • Green shiso 5 leaves
  • ginger 1 piece
  • Dried plum 3 pieces
  • Green onion 5 stalks
  • Miso paste 30-50g
  • Water 1,000cc
  • Ice about 20 ice cubes

How to cook

  • 1. Tap bonito with a knife while chopping, coarsely for about 1 minute, or finely as desired.

  • 2. Cut onion into thin slices, cucumber into round slices, shiso and ginger into thin strips, and green onion into small pieces.

  • 3. Add miso paste and seeded pickled plums to 1 and beat together just enough to blend.

  • 4. When the bonito is blended with the miso, spread the mixture in ice water. Serve with chopped vegetables floating on top for color.

Recipe Arrangements

provider : "Shizuoka no okazu" Kaikosha

* Recipes vary depending on the region and home.

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