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Mimi ｜ Our Regional Cuisines

  • Yamanashi Prefecture

    Mimi

Mimi

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  • Mimi

  • Main lore areas

    Fujikawa Town, Jukkoku area

  • Main ingredients used

    Daikon radish, carrots, taro, burdock root, shiitake mushrooms, green onions, miso, flour, etc.

  • History/origin/related events

    "Mimi" is a local dish mainly in the Toya area of Fujikawa Town. It is made by kneading flour and cutting it into bite-size pieces, then sticking the two corners of the dough together to make a triangular shape and stewing it with vegetables in a miso flavor. It is similar to "houtou," but "mimi" is so named because of its distinctive triangular shape, which resembles the shape of a "winnowing basket," a farming implement (some say it is because it resembles an ear). There is also a legend that a warrior of the Minamoto clan ate it to celebrate his victory in battle in Juya (various theories exist), and it is said to have been called "fuku-mi," meaning "to scoop up good fortune," which in turn became "mimi. It is said to have been considered a very auspicious food, and became a dish for New Year's and festive occasions. In Jukkoku, "mimi" is still served to the god of the year for breakfast on New Year's Day every year, and is then eaten with the family.

  • Opportunities and times of eating habits

    It is eaten on the morning of New Year's Day and at festivals and celebrations where many people gather.

  • How to eat

    Knead flour with lukewarm water, cover with a wet dish towel, and let rise for about 30 minutes. Add "Mimi" to the vegetable broth and simmer further, adding miso at the end to taste. The "mimi" does not need to be pre-boiled.

  • Efforts for Preservation and Succession

    "Mimi" is made at home on New Year's Day and passed down as a "hometown" taste. It can also be enjoyed at restaurants. Some elementary and junior high schools serve it as a school lunch with an explanation of the origin and history of "Mimi".

RECIPE

Ingredients (For 4-5 persons)

  • daikon radish 200g
  • carrot 100g
  • taro 500g
  • burdock root 120g
  • shiitake mushroom 90g
  • Green onion 100g
  • Miso paste 100g
  • [dough] Flour 300g
  • [dough] Lukewarm water 150ml
  • [Dashi stock] Niboshi (dried sardines) 20g
  • [Dashi stock] Water 800ml

How to cook

  • 1. Cut daikon radish into chunks, carrot into half-moon slices, and taro into bite-sized pieces. Cut burdock root diagonally, shiitake mushrooms finely, and leeks into small pieces.

  • 2. Put flour and lukewarm water in a bowl, knead well by hand, cover with a wet dish towel, and let stand for 30 minutes. Place on a board, spread thinly with a pasteboard, and cut into 5 cm squares.

  • 3. Make a broth with dried sardines and boil the vegetables.

  • 4. When the vegetables are tender, add the minced fish and simmer.

provider : "Yamanashi-no-shoku: A Handbook for Experiencing the Whole Food of Yamanashi"

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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