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Sawasawa ｜ Our Regional Cuisines

  • Kagawa Prefecture

    Sawasawa

Sawasawa

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  • Sawasawa

    Image Source : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture

  • Main lore areas

    Nio Town, Mitoyo City

  • Main ingredients used

    Konjac(=yam cake), carrot, Gobou(=Burdock Root), sweet potato, dried shiitake mushroom

  • History/origin/related events

    “Sawasawa" is a local dish made of Konjac(=yam cake). It is said that the name "Sawasawa" came from the accent of the texture of this dish, which has a lot of soup and is smooth and thirst-quenching.
    Konjac(=yam cake) became popular as an ingredient for the common people during the Edo period (1603-1867). It used to be eaten on special occasions such as New Year's Day and Buddhist memorial services. In the mountainous areas of Kagawa Prefecture, Konjac(=yam cake) potatoes have been planted around houses for a long time. At the right time of year, a family would jointly make Konjac(=yam cake) together, and each household would store around 50 pieces of Konjac(=yam cake) in barrels filled with lye.
    Konjac(=yam cake) is rich in dietary fiber and has been called "sand grater for the stomach" because of its ability to regulate the intestinal environment.
    There is a local dish in Kagawa Prefecture called “Konjac(=yam cake)- no- Hachihai," which is made with similar ingredients, but the way the Konjac(=yam cake) is cut and the spices used are different.

  • Opportunities and times of eating habits

    In the past, Konjac(=yam cake) was prepared at Buddhist memorial services and on the anniversary of Kobo-Daishi's death. As it is easy to prepare and nutritious, it has been passed down from family to family in Nio Town. The ingredients used vary from household to household: Konjac(=yam cake) and sweet potatoes can be the only ingredients used, or some places cut Konjac(=yam cake) into long, thin strips like” Udon” noodles and cook it in a thick broth and eat it as a side dish.

  • How to eat

    Boil Konjac(=yam cake) quickly and cut lengthwise. Cut carrots into thin strips and burdocks into small pieces before boiling. Soak dried Shiitake mushrooms in water, cut into small pieces, and season. Add broth to a pot, add the chopped ingredients, soy sauce, sugar and Sake, and simmer. Peel and grate the sweet potatoes. Add to the simmering pot and stir. When the mixture thickens, turn off the heat. Serve in bowls and garnish with chopped green onion and grated ginger at the end.

  • Efforts for Preservation and Succession

    (Outline of the people who have passed it on, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    Although this dish has been passed down in Nio Town as a family favorite, the opportunities to make it at home are dwindling. It is sometimes used in local school lunches to pass on the local cuisine.

RECIPE

Ingredients (5 servings)

  • Konjac(=yam cake) (potato konjac) 2
  • Carrot 100g
  • Gobou(=burdock root) 150g
  • Dried shiitake mushroom 3
  • Sweet potato 150g
  • Dashi(=Japanese soup stock) (dried sardines, kelp) 2 cups
  • Ginger A little
  • Green onion A little
  • [Seasoning A] Soy sauce 1 tbsp.
  • [Seasoning A] Sugar 1 tsp.
  • [Seasoning A] Sake 2 tbsp.

How to cook

  • 1. Boil Konjac quickly and cut lengthwise.

  • 2. Cut the carrots into thin strips, add salt and boil quickly. Cut gobou(=burdock root) into thin strips and boil quickly in rice water (if available). Cut dried Shiitake mushrooms into thin strips and season with sugar, Soy sauce and Sake [Seasoning A].

  • 3. Add dashi to a pan, heat, add 1 and 2, season with seasoning A, and simmer.

  • 4. Grate the peeled sweet potatoes with a grater, add them to the boiling water in 3 and stir.

  • 5. Serve in bowls and top with chopped green onion and grated ginger.

provider : Agricultural Policy Division, Department of Agriculture and Fisheries, Kagawa 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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