Otoshi no Gottso ｜ Our Regional Cuisines

Gifu Prefecture

Otoshi no Gottso

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Image provider: Kamo Dietary Improvement Promotion Council

Main lore areas

Chuno, Tono, and Hida areas
Main ingredients used

Tofu, Shredded kelp, and Root vegetables such as Daikon radish, Carrot, and Taro

History/origin/related events

"Otoshi no Gottso" is eaten throughout Gifu Prefecture from New Year's Eve on December 31st to the third day of the New Year. It has been handed down under various other names depending on the region, such as "Toshikoshi Ryori," "Toshikoshi-ni," and "Otoshikoshi."
A large pot of Otoshi no Gottso is made at a time and reheated before eating to give the kitchen appliances and utensils a rest on New Year's Day, so the family can relax together. Root vegetables such as daikon radish and carrot are usually simmered in dashi broth, but the types of simmered vegetables, the way they are cut, and the dashi broth itself vary depending on the region and household. However, "ito-konbu" (shredded kelp) is always included regardless of the region because it symbolizes the hope to "live a long and thin life." In the past, before New Year's cuisine as we know it today, this dish was considered a delicacy and is said to have been eaten as an offering to the gods and Buddha to express gratitude for a healthy past year and to wish for a prosperous new year.
Opportunities and times of eating habits

Otoshi Gottso is made in a large pot at the end of the year on December 31st, then simmered and eaten repeatedly not only on New Year's Day but also on the first three years of the new year. It is still a popular and indispensable Near Year's dish in every household today.
How to eat

The ingredients added and how they are cut differ depending on the household and region, but it can include daikon radish, carrot, taro, blanched burdock, konjac, dried sardine, tofu, and rehydrated shredded kelp, which are simmered in dashi broth and additional seasonings.
In some regions, it is eaten along with whole dried sardines, because the smoke produced while grilling them is said to drive away the bad memories of the past year.
Efforts for Preservation and Succession

In addition to being made in households every year to welcome the new year, it is also served for school lunches to educate students about local foods and the regional cuisine.

RECIPE

Ingredients (4 servings)

Daikon radish (Cut into chunks) 200g
Carrot (Cut into chunks) 60g
Burdock (Cut into rectangles) 40g
Taro (Cut into chunks) 80g
Konjac block (Cut into chunks) 60g
Fried tofu pouch (Cut into large pieces) 20g
Shredded kelp 12g
Firm tofu (Cut into large rectangles) 80g
Dried sardine 10g
Water 480g
Soy sauce 20g
Sake 8g
Hon mirin 8g

How to cook

1. Blanch the konjac, then make dashi broth with the dried sardines and water.
2. Put the dashi broth into a pot and sprinkle in the burdock, then add daikon radish, carrot, taro, konjac, and fried tofu pouch, then spread the shredded kelp on top.
3. Spread the tofu on top of the kelp, then add the seasonings and simmer.

provider : Gifu School Nutritionists Association

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

Otoshi no Gottso ｜ Our Regional Cuisines

Gifu Prefecture

Otoshi no Gottso

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook