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Gonza/Gonji Namasu ｜ Our Regional Cuisines

  • Fukui Prefecture

    Gonza/Gonji Namasu

Gonza/Gonji Namasu

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  • Gonza/Gonji Namasu
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    Image Source : Mami Sato, Jin-ai University

  • Main lore areas

    East Side Area of Fukui City

  • Main ingredients used

    Daikon Radish, Carrot, Uchimame (boiled and smashed soybeans), Soy Sauce

  • History/origin/related events

    Gonza is a simmered dish made with smashed soybeans and daikon radish. It received its name from someone named "Gonzaburou" who created it. The term "Gonza" may also come from the resemblance of the daikon to a pestle or "surikogi" in Japanese. It's also referred to as "Gonbe" due to the similarity of daikon to a grater ("gonbe" in Japanese), and is sometimes known as "Gonjinamasu." In some regions, it's called "babakoroshi," a unique name suggesting it's so delicious it could make grandmothers speechless.
    While the common ingredients are smashed soybeans and daikon, variations include the addition of taro, aburaage (fried tofu), carrots, shiitake mushrooms, and various seasonings like sugar and mirin. The dish has different names and recipes depending on the region and household.
    It's worth noting that "smashed soybeans" refer to soybeans soaked in water, softened, and then smashed with tools like a wooden mallet before being dried for preservation. This versatile ingredient is not only used in Gonza but also in other dishes like soybean soup, pickles, and stir-fries. In Fukui Prefecture, it remains a common household food. Originally, Gonza was traditionally prepared during the "Hounkou" (a major annual event in Jodo Shinshu Buddhism) gatherings, mainly attended by men. It was also created as a unique dish when people got tired of the usual daikon dishes. It is also served as refreshments when neighbors come to take a bath. (In olden Japan, communal baths were often used for people to gather and socialize.)

  • Opportunities and times of eating habits

    Gonza is prepared not only during events like Hounkou and various ceremonies but is also made throughout the year in households.

  • How to eat

    Slice the daikon radish into thick matchsticks (julienne), and the carrot into slightly thinner matchsticks. In a pot, layer the daikon, carrot, and mashed soybeans, then add enough water to cover. Cover with a drop lid and simmer. Once they become tender, season with sugar and soy sauce.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    In addition to being made in households, some schools also serve this dish in school lunches, explaining the origin of the name and other details to the children.

RECIPE

Ingredients (4 servings)

  • Daikon radish 500g
  • Uchimame (crushed soybeans) 30g
  • Soy sauce 2 tbsp
  • Water 100ml
  • Carrot 100g

How to cook

  • 1. Peel and julienne the daikon radish into thick matchsticks. Slice the carrot slightly thinner than the daikon.

  • 2. In a pot, combine the daikon, carrot, crushed soybeans, soy sauce, and water. Simmer until cooked.

provider : "Hotto Surune Furusato no Aji" (Fukui 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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