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Guruni ｜ Our Regional Cuisines

  • Kochi Prefecture

    Guruni

Guruni

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  • Main lore areas

    The whole prefecture

  • Main ingredients used

    Radish, carrot, taro, fried tofu, konjac, etc.

  • History/origin/related events

    “Guruni” is a simmered dish made mainly of winter root vegetables such as daikons, carrots and taros. These are all vegetables that are easy to obtain in the prefecture. The word "guru" means "company" or "everyone" in the Tosa (Kochi) dialect, and is said to have originated from the simmering of various ingredients together. At a time when it was more difficult to procure food than it is today, a large quantity of guruni was made from vegetables that were available and eaten by reheating them over and over again. Originally, six ingredients were used to represent six kanji characters of the Buddhist invocation, “Namu Amidabutsu”. Today, a variety of foodstuffs are used. It is called "Oguru" in the Noichi area of Konan City. In Tosa City, when there are nine ingredients to be simmered, it is called “Itokoni”. The ingredients that are similar in genre, such as daikon, carrot, and burdock, or taro, konnyaku, and tofu, are likened to "itoko (cousins)". When three similar ingredients "itoko (cousins)" are there, it is called "Itokoni". Some of the customs, such as cutting the ingredients into squares and adding taros, have also been handed down today.

  • Opportunities and times of eating habits

    Guruni", which warms the body, has been eaten in various regions as a side dish in cold winter.

  • How to eat

    Dice root vegetables such as radish, carrot and taro. Boil the cut vegetables in a large pot of boiling soup stock with dashi and jako, and season with soy sauce to taste. It is lightly seasoned and has a simple, old-fashioned flavor. As the vegetables are simmered over and over again, the ingredients soak up the flavor and become tasty, so it has taken root locally as a stockpile vegetable that can be made in large quantities at one time.
    In some areas, it is seasoned with miso (soybean paste).

  • Efforts for Preservation and Succession

    Originally a winter dish, many households cook it regardless of the season because the ingredients are easy to prepare. Since there are no rules for cooking except for the inclusion of sweet potatoes, the ingredients and unique seasoning have been handed down from household to household. It is also served in school lunches and at restaurants in Kochi Prefecture.

source : Agricultural Products Marketing Strategy Division, Agricultural Promotion Department, Kochi Prefecture / Tosa Traditional Food Study Group

RECIPE

Ingredients (For 4 persons)

  • Daikon radish 300g
  • taro 140g
  • carrot 80g
  • burdock root 80g
  • konnyaku 1／2 of a pound of tofu
  • deep-fried tofu 1 piece (or 2 pieces of deep-fried tofu)
  • Dashi broth (soup stock) 2 cups
  • light soy sauce 2 tbsp.
  • sugar 2 tsp.

How to cook

  • 1. Cut all ingredients except taro into 2 cm cubes. Peel and boil the taro to remove the tartaric acid, and cut into cubes slightly larger than the other ingredients.

  • 2. Add ingredients to broth, season with seasonings, and simmer over low heat.

Recipe Arrangements

provider : Tosa Traditional Food Study Group

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

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