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. Kumamoto
  7. Kasu-yose

Kasu-yose ｜ Our Regional Cuisines

  • Kumamoto Prefecture

    Kasu-yose

Kasu-yose

＊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

    Kamimashiki Area

  • Main ingredients used

    Rice, soybeans, Satoimo(=Japanese taro), chicken meat, carrots, onions, dried shiitake mushrooms, pumpkin

  • History/origin/related events

    “Kasu-yose” is a home-cooked dish, primarily eaten in the town of Yamato and has been served for celebrations and festivals or when a large group of people gathered for an event. It looks similar to “Shira-ae” (=mashed tofu salad) in appearance, but this dish is unique in that it can be served as a main dish, side dish or snack. Taro, onions, carrots and dried shiitake mushrooms are finely chopped and stir-fried with chicken meat. Rice and soybeans are added, and all the ingredients are simmered. The soybeans are soaked in water from the day before so that they become soft and can be mashed into a puree.
    It is said that the name “Kasu-yose” comes from the word “okara” (=soy pulp). In this region, “okara” is referred to as “kasu”. Another theory is that since different types of vegetables are used together in this recipe, the name came from the word “kazuyose” (=bring numbers together). Another name for this dish is “Oshiyose”, meaning bringing together available ingredients. Different types of rice may be used for the dish and some families opt to use glutinous rice or rice dumplings instead of white rice.
    The recipe differs per region and some recipes always include pumpkin while others do not. The ingredients are lightly seasoned with soy sauce, mirin (=sweet rice wine) and sugar (soft brown sugar) to enhance the natural flavors of the ingredients.

  • Opportunities and times of eating habits

    This dish is prepared at home in autumn and winter. In the past, it was a special dish served during celebrations and festivals. This dish can be enjoyed as a main dish, side dish or a snack. It is highly nutritious and healthy so it can be eaten when one has a loss of appetite or has eaten too much. In the past, there was “nengumai” (=annual rice tax) and rice was valuable, and the local people added vegetables and soybeans as protein to make the rice more filling. This was one way of feeding large families and this dish is an example of the wisdom and ingenuity of farmers.

  • How to eat

    It is best to let the dish cool before serving as it allows the flavor to seep into the ingredients. Local cafes serve “Kasu-yose” croquettes named “Oshiyose Croquettes”.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Yamato-cho and the Dietary Life Improvement Promotion Committee have introduced this traditional recipe in home economics classes of local middle schools. The “Local Cuisine Master Training Association” is making efforts to raise recognition of local recipes by publishing a recipe book including traditional recipes such as “Kasu-yose”.

RECIPE

Ingredients (4 servings)

  • Soybeans 100g
  • Chicken meat 30g
  • Satoimo(=Japanese taro) 1 to 2
  • Onion 1／4
  • Carrot 1／4
  • Pumpkin 30g
  • Hydrated dried shiitake mushrooms 1／2
  • Rice 100g
  • Dashi (=Japanese soup stock) A little
  • Sugar 1 tsp.
  • Mirin (=sweet rice wine) 1 tbsp.
  • Light soy sauce 1 tbsp.
  • Dark soy sauce A little
  • Vegetable oil A little

How to cook

  • 1. Soak the soybeans for one day and night and put them in a blender with water on the following day. Blend well.

  • 2. Cut the chicken meat, vegetables, and hydrated dried shiitake mushrooms into 2cm cubes.

  • 3. Put some salad oil in a pot and place the ingredients from step 2 into the pot. Add rice that has been washed and soaked in water for about an hour as well as the soybeans to the pot. Add water and dashi (=Japanese soup stock) and cook over a stove. Stir from time to time to make sure that the ingredients do not get burnt. Do not place a lid over the pot.

  • 4. Once the ingredients are cooked, flavor with sugar, mirin (=sweet rice wine) and light soy sauce. As the final step, add some dark soy sauce and mix.

provider : “Kumamoto Prefecture Hometown Recipes, Volume 1”

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

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