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Yogoshi / Gomamiso-ae ｜ Our Regional Cuisines

  • Toyama Prefecture

    Yogoshi / Gomamiso-ae

Yogoshi / Gomamiso-ae

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  • Yogoshi / Gomamiso-ae

    Image Source : Ecchu Toyama Food Kingdom (Toyama Prefecture) https://shoku-toyama.jp/

  • recipe image

  • Main lore areas

    Western Regions such as Tonami City

  • Main ingredients used

    Daikon radish leaves, taro leaves, shiso seeds, kochia seeds, spinach, eggplant, miso, sesame oil

  • History/origin/related events

    This is a dish that is eaten on a daily basis in the area centering on the Tonami Plain located in the western part of Toyama Prefecture. The Tonami Plain is a place where the original Japanese landscape of "sanson"(dispersed settlement), dotted with farmhouses surrounded by compound forests called "kainyo", still remains. "Yogoshi" is a dish of boiled vegetables chopped into small pieces, mixed with miso, and stir-fried. It came to be called "Yogoshi" meaning "over night" because it is prepared at night and eaten the next morning. In the past, it was made to add bulk when rice was in short supply, but today it has become a standard side dish. The strong flavor of miso makes it a perfect accompaniment to hot rice, and it is loved by all generations. The ingredients used are different from time to time, including daikon radish leaves, eggplant, taro leaves, and dried vegetables, so the dish easily reflects the seasonality and regional characteristics. "Yogoshi" made with houkin seeds is a dish that is usually served at the Buddhist memorial service held on the anniversary of Shinran Shonin's death. houkin seeds is the fruit of the kochia seeds, a greenish grain also known as caviar of the field. They are characterized by their crunchy texture and elasticity.

  • Opportunities and times of eating habits

    Because it is simple to prepare, does not require special ingredients, and does not require much time and effort to cook, it has taken root in our daily lives as a home-cooked dish. There are no rules regarding the vegetables used, and the season is not limited to any particular season. Some people use miso as the base ingredient, and the flavor can vary from household to household.

  • How to eat

    Boil daikon leaves in plenty of water. After boiling, wash them under running water and squeeze out the water thoroughly. Stir-fry the daikon leaves in a pan with sesame oil and season with miso and sugar. Add chili peppers for a tangy, spicy flavor. Any vegetable can be made into a splendid side dish.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Tonami City has been conducting the "Tonabeji Project," which encourages people to eat vegetables and eat from vegetables, and as part of the project, elementary school students in the city devised a dish arranged with "Yogoshi" and commercialized it. It was also sold at supermarkets in the city. A major recipe site has a page dedicated to Tonami's official "Tonabeji Project," where several recipes for "Yogoshi" are posted.

RECIPE

Ingredients (4 serving)

  • Daikon radish leaves 100g
  • Miso 1 tbsp.
  • Sesame oil A little
  • Chopped sesame seeds As needed
  • Mirin(=sweet rice wine) A little
  • Sugar 1 tbsp.

How to cook

  • 1. Boil radish's leaves, remove from water after boiling, and drain off the lye.

  • 2. Squeeze out the radish leaves and chop into small pieces.

  • 3. Put sesame oil in a pan, add 2, and season with miso, sugar, chopped sesame, and mirin.

provider : "Toyama Home Cooking" Menu Collection (Toyama Prefecture)

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

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