Shouga-meshi (Ginger Rice) ｜ Our Regional Cuisines

Wakayama Prefecture

Shouga-meshi (Ginger Rice)

Related images

Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

DOWNLOAD

Main lore areas

Wakayama City
Main ingredients used

Ginger, Rice

History/origin/related events

In sandy area with soft ground along the Kinokawa River (like Kasei and Nunohiki area in Wakayama City), ginger has been grown since early Era (early 20th century) to make most of its mild climate. Authentic open-field culture of ginger started in 1947, and greenhouse cultivation became common during the 4th decade of Showa Era (1965~1974). Therefore, the cultivation area of ginger has been getting bigger.
Young ginger, planted in winter and harvested in summer, is mainly grown, and the area is one of famous place for producing ginger in Japan. The later it is harvested, the worsen its quality. That’s why it is harvested with 180days from planted. To prevent the ginger from drying and fading the color, it is covered with plastic sheets immediately and delivered to a workshop for washing with water. These process makes young ginger look white.
Young ginger is less spicy and contains more liquid compared with regular ginger, you can enjoy fresh texture. It is delivered on the day of harvest to markets in Keihanshin area (Kyoto, Osaka, Kobe) and also to Tokyo and Nagoya. It has also a great reputation as a ‘gari’ (pickled ginger used in sushi), it is used by famous chef, high-end Japanese restaurants and high-ranked sushi restaurants.
‘Shoga-meshi’, cooked rice with young ginger, has fresh smell, which makes us hungry. You can add young ginger on the freshly cooked rice and steam a while, then mix before serve to enjoy refreshing flavor.
Opportunities and times of eating habits

This dish is prepared with young ginger harvested and delivered from May to October, season of young ginger. It is good during summer when you don’t have appetite. Also, it can be served to prevent from getting sick or feeling cold because ginger makes accelerate blood circulation.
How to eat

Add condiments like sesame seeds or green onions on top of the rice. You can make tempura or ‘tsukudani’ (preserved food simmered with soy sauce) or ginger ale from young ginger to enjoy its unique flavor.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
There are restaurants serving ‘Shoga-meshi’ in Wakayama City. In addition, many new products, like ‘tsukudani’, jam or beverage, used young ginger were developed, and sold at farmer’s markets and online shops.

RECIPE

Ingredients (5~6 servings)

Rice 3cups
Young ginger 80g
‘Dashi Kombu’ (kelp for soup stock) 5cm (2inches)
[Seasoning A] Sake 2 tbsp.
[Seasoning A] Soy sauce 1 tbsp.
[Seasoning A] Salt 1／2 tsp.
[Seasoning A] ‘Dashi no Moto’ (Japanese powdered soup stock) A little

How to cook

1. Rinse rice and put into a rice cooker. Add seasoning A and regular amount of water.
2. Add julienne-cut young ginger to 1, then put ‘dashi kombu’ on it. Cook rice.
3. You can add fried thin tofu to the rice.

provider : "Let's tell and make the most of Wakayama's food ingredients and food culture" (Wakayama Prefecture Lifestyle Improvement Liaison Council, Wakayama 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

Shouga-meshi (Ginger Rice) ｜ Our Regional Cuisines

Wakayama Prefecture