Itoko-jiru ｜ Our Regional Cuisines

1. Add adzuki beans and plenty of water to a pot and bring to a boil. When it comes to a boil, simmer for about 15 minutes, then discard the water. Add fresh water and bring to a boil again. When the water level gets low, add more water, and continue to simmer while removing the scum until the beans become soft.

2. Use a colander to separate the adzuki beans from the boiled adzuki bean broth.

3. Cut the tofu and daikon radish into 1cm cubes. Remove the seeds and pulp from the pumpkin, partially scrape away the skin, and cut into small bite-size pieces.

4. Add the dashi broth and boiled adzuki bean broth to a pot and heat. Add the daikon radish and simmer. Once the daikon radish is cooked, add the pumpkin and simmer until soft.

5. Add the adzuki beans from step 2 and the tofu, then season with miso. Once it comes up to a boil, remove from heat.