Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Fukui
  7. Gojiru miso soup

Gojiru miso soup ｜ Our Regional Cuisines

  • Fukui Prefecture

    Gojiru miso soup

Gojiru miso soup

＊画像はイメージです（掲載画像とレシピの内容は異なる場合があります）。
Related images
Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

  • Main lore areas

    Reihoku area

  • Main ingredients used

    Soybeans, miso soybean paste, green onions

  • History/origin/related events

    Around the anniversary of founder Shinran's death (November 28th under the lunar calendar and January 16th under the solar calendar), from fall to the New Year, the biggest event of the year for all sects of Jodo Shinshu True Pure Land School of Buddhism is held. The event is called "Hoonko memorial services for the sect founder." In Fukui Prefecture, it is called "Honkosan" or "Oko(u)sama." Gojiru is one of the vegetarian dishes served to people who gather at the Hoonko memorial services for the sect founder. Gojiru is a hot miso soup full of fluffy, mashed, full-flavored soybeans and full of rich protein and nutrients. Soak the soybeans in water overnight. The mashed soybeans are called "go" (there are many explanations for the word's origin). Mashed soybeans dissolved in miso soup is called "gojiru miso soup." There are all sorts of ingredients and ways of making the soup depending on the region and the individual households. In some recipes, one mashes rehydrated soybeans. In others, one mashes cooked beans. In still others, one uses bean flour made from drying and grinding soybeans. Gojiru is also called "go" and, in the Okuetsu region, "hikishiru."

  • Opportunities and times of eating habits

    In addition to being eaten primarily during Hoonko memorial services for the sect founder, gojiru miso soup is also served for weddings, funerals, and Buddhist memorial services. Also, each household likes the soup particularly during cold winters.

  • How to eat

    Soak the soybeans in water overnight. Boil them in plenty of water until the smell is removed. Use a mortar or blender to make a smooth go mashed soybeans. Put the go into a pot. When the go begins to boil with the other ingredients, season it by adding miso soybean paste. The go is likely to boil over, so be careful. One can sprinkle finely chopped green onions over the go or put in some chili peppers. Enjoy the soup while it is hot. Using a mortar to turn the soybeans into a creamy paste takes over one hour. Some people continue to follow that method because they say it creates a good flavor. Other people use soybean flour to easily make the soup and start eating it in the morning. There are various ways of preparing and eating the soup to match one's lifestyle.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    In addition to "gojiru miso soup "made for Hoonko memorial services or each household making the soup, there are workshops by groups that take over traditional cuisines. There are also online shopping sites that sell combination meals where one can easily make gojiru miso soup. Also, some schools provide them to children as part of a school's lunch service.

RECIPE

Ingredients (4 servings)

  • Soybeans 1 cup
  • Miso soybean paste 35g
  • Green onions 1／2 of a stalk
  • Chili pepper a small quantity

How to cook

  • 1. Wash the soybeans. Then soak them in water for a whole day and night.

  • 2. Cook the soybeans. Use a mortar to mash the cooked soybeans well. Or put them in a blender to make a smooth go mashed soybeans. (Using a mortar to mash the soybeans creates prettier bubbles.)

  • 3. Put (2) into a pot. After the go mashed soybeans begin to boil, season them with some miso soybean paste.

  • 4. Sprinkle some finely chopped green onions over the soup. Put in some chili peppers according to one's taste. Enjoy the soup while it is hot.

  • 5. One can also make gojiru miso soup by soaking the soybeans in water overnight and mashing the raw beans. However, it is likely to boil over, so be careful. In some regions, they use raw soybean flour to make gojiru miso soup.

Recipe Arrangements

provider : Recipe contributed by: Rediscovery! Foods of Fukui. Partly modified.

Recipes vary depending on the region and home.

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

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries