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  7. Renkon no Suri-Nagashi Jiru / Renkon no Gori-Gori Jiru

Renkon no Suri-Nagashi Jiru / Renkon no Gori-Gori Jiru ｜ Our Regional Cuisines

  • Miyazaki Prefecture

    Renkon no Suri-Nagashi Jiru / Renkon no Gori-Gori Jiru

Renkon no Suri-Nagashi Jiru / Renkon no Gori-Gori Jiru

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Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)
  • Renkon no Suri-Nagashi Jiru / Renkon no Gori-Gori Jiru
    DOWNLOAD

    Image source: Hisae Shinohara of the Faculty of Education, University of Miyazaki

  • Renkon no Suri-Nagashi Jiru / Renkon no Gori-Gori Jiru
    DOWNLOAD

    Image source: Hisae Shinohara of the Faculty of Education, University of Miyazaki

  • Main lore areas

    Central Regions

  • Main ingredients used

    Lotus root, Fried bean curd, Green onions, Miso, Yuzu peel

  • History/origin/related events

    Lotus roots growing along Kosuigaike, a pond located on the banks of Mizunuma Shrine, were first planted when Akizuki Taneshige, the seventh lord of the Takanabe domain, brought over high-quality lotus roots from Yamato and recommended that it be grown locally. It was a way to overcome food scarcity and deal with financial crises. The lotus roots grown here are popular for their delicious taste, crunchiness, and stickiness. The local people call this vegetable “sticky lotus root of the water god.” “Renkonno suri nagashi jiru / renkonno gori gori jiru” is made by grating lotus roots and placing them in a soup flavored with “dashi” (=Japanese soup stock) and miso. It is the perfect soup to eat during the cold winter.
    Harvesting lotus roots is a lot of work as the farmers need to pick the vegetables out of deep mud. They are required to wear overall type long boots that cover the torso. In the summer, it is extremely hot, and in the winter, the farmers need work in cold mud. Traditionally, it is the job of men to dig the lotus roots out of the cold mud in the winter. Only selected shrine parishioners are permitted to harvest the lotus roots growing near Mizunuma Shrine. Every year, during the spring festival, plots are allocated to selected people.

  • Opportunities and times of eating habits

    Lotus roots grow in mud, where air is scarce, which is why it has multiple holes in it, to help it breathe. The leaf stalk carries the air around and when it is cut, you will see multiple holes inside it. The holes represent “a bright outlook” and being “blessed with children” and this vegetable is considered lucky, which is why it is often used as an ingredient to prepare celebratory meals.

  • How to eat

    Wash the lotus root clean with a metal “tawashi” (=scrubbing brush). Drain the oil from the fried bean curd and cut them into tanzaku shapes. Finely chop the green onions. Put the dashi(=Japanese soup stock) from the dried Japanese horse mackerel into a pan and heat. Add the pieces of fried bean curd before the soup comes to a boil, and then the grated lotus root. Once the soup starts to simmer, add dissolved miso, and turn off the heat before the soup begins to boil. When serving, garnish with green onions and yuzu peel.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    In the past, most households made this soup at home during the winter. Not many people do so anymore but the soup is served as part of local school lunch menus and at local traditional restaurants.

source : Shintomi Town History, Shintomi Town Tourist Information Website

RECIPE

Ingredients (4 servings)

  • Suijinsama(=water god) lotus root 160g
  • Fried bean curd 1 piece
  • Green onions 10g (8cm)
  • Dashi(=Japanese soup stock) from dried Japanese horse mackerel 3 cups
  • Miso 3 tbsp.
  • Yuzu as needed

How to cook

  • 1. Soak dried Japanese horse mackerel in water overnight to make broth. (3 cups)

  • 2. The following day, heat the dashi(=Japanese soup stock) and add cutting into stripes fried bean curd.

  • 3. Clean the surface of the lotus root with a metal “tawashi” (=scrubbing brush). (Do not peel or soak in vinegar water.) Before the soup starts to boil, add coarsely grated lotus root.

  • 4. Lightly season with miso.

  • 5. Garnish with green onions and yuzu peel.

provider : Mizunuma Shrine

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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