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Suttate-jiru(Soybean paste soup) ｜ Our Regional Cuisines

  • Gifu Prefecture

    Suttate-jiru(Soybean paste soup)

Suttate-jiru(Soybean paste soup)

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  • Suttate-jiru(Soybean paste soup)

    Image Source : Gifu no Kiwami

  • recipe image
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    Image Source : Shirakawa Village Office, Gifu Prefecture

  • Main lore areas

    Shirakawa Village

  • Main ingredients used

    Soybean, Soy sauce or Miso

  • History/origin/related events

    "Suttate-jiru" is a soup made by grinding boiled soybeans in a mortar and pestle with miso or soy sauce, and is a popular local dish at festive occasions such as celebrations and "Houonko" ceremonies in Shirakawa Village, a World Heritage site famous for its "Gassho Zukuri" style architecture. Also known as "Suritate-jiru," it is also sometimes called "Dobu-jiru" because of its resemblance to Doburoku. When food preservation and distribution were not as convenient as they are today, soybeans, which grow on barren land and can be harvested in large quantities, were actively cultivated in Shirakawa Village, deep in the mountains, as a valuable source of protein. Miso (fermented soybean paste) and tofu are made from these soybeans, and it is said that "Suttate-jiru" was created in the process of making tofu. Because it quickly goes bad during the summer, it is often eaten during the fall, winter, and early spring.

  • Opportunities and times of eating habits

    In Shirakawa Village, which is deep in snow from late fall to spring, it has been served at local gatherings and on the occasion of "Hoonko". Hoonko is a Buddhist ritual held on the anniversary of the death of "Shinran Shonin", the founder of Shirakawa Village.

  • How to eat

    Soak soybeans in water overnight and boil until slightly firm, not too soft. The cooked soybeans are then grinded in a mortar and pestle or with a mixer, transferred to a pot, seasoned with soy sauce(or miso), and cooked until just before boiling, then finished.
    For seasoning, miso is sometimes used in addition to soy sauce. In recent years, "Suttate-nabe", a variation of Suttate-jiru, has been developed and is gaining popularity.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    Originally a simple soup made from ground soybeans, the "Suttate-nabe" was developed by adding Hida beef, locally produced jelly ears and somemore to it, and has become a new specialty.
    Suttate-nabe can be tasted at restaurants and lodging facilities in Shirakawa Village.

RECIPE

Ingredients (4 servings)

  • Dried soybean 20g
  • Light soy sauce 5g
  • Water As needed

How to cook

  • 1. Wash soybeans and soak overnight in enough water to cover the beans.

  • 2. Bring soaked beans to a boil. Turn off the heat when the beans feel a little tough(not to be until too soft).

  • 3. Blend the beans in a blender until smooth.

  • 4. Transfer to a pot, season with Light-soy sauce, and remove from heat just before boiling.

provider : Gifu Prefecture School Nutrition 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

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