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  7. Gonjuu (Pork Belly Rice Ball)

Gonjuu (Pork Belly Rice Ball) ｜ Our Regional Cuisines

  • Chiba Prefecture

    Gonjuu (Pork Belly Rice Ball)

Gonjuu (Pork Belly Rice Ball)

Related images

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  • Gonjuu (Pork Belly Rice Ball)

    Image source: Tateyama City Health Promotion Council

  • Gonjuu (Pork Belly Rice Ball)

    Image source: Tateyama City Health Promotion Council

  • Main lore areas

    Tateyama City

  • Main ingredients used

    Rice, Pork belly, Fried thin tofu, Bonito flakes

  • History/origin/related events

    "Gonjuu" is a local dish in the southern region of Chiba Prefecture, in which pork belly and fried thin tofu are sweetened with mirin(=sweet rice wine) and soy sauce and then mixed with rice to create onigiri (rice balls). This regional specialty has been enjoyed in the area around Tateyama City for a long time.
    Traditionally, October of the lunar calendar has been considered a month when all the myriad gods gather in the Izumo region, and it is known as Kannazuki , the month without gods, in various parts of Japan. In the Chiba region, especially in Awa Province (current southern Chiba), people used to pray for the safety of those who set out on a pilgrimage to Izumo and ate “Gonjuu” before departing. In contemporary times, “Gonjuu” is served to the young participants carrying the mikoshi (portable shrine) during the Tsuruya Hachimangu Shrine Reitaisai “Yawatanmachi,” an autumn festival. Yawatanmachi is the largest festival in the Awa region, held for over a thousand years. It spans two days, attracting a crowd of around 100,000 people. The Tsuruya Hachimangu Shrine, which was once the head shrine of Awa Province and even held festivals organized by the provincial governor, is now designated as an intangible cultural asset of Chiba Prefecture.
    Yawatanmachi takes place in September, during the lingering heat of early autumn. Despite the challenging conditions, the “Gonjuu” served to the mikoshi carriers is believed to be safe from food poisoning, as the ingredients are thoroughly cooked before being mixed with rice.

  • Opportunities and times of eating habits

    While “Gonjuu” is traditionally served to the young participants carrying the mikoshi during the autumn festival “Yawatanmachi,” it is also enjoyed as part of everyday meals throughout the year.

  • How to eat

    Originally, it was served to the carriers of the mikoshi, so it was shaped into onigiri (rice ball) to be eaten with one hand. This tradition continues today, and it is often enjoyed in the form of onigiri.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    In Tateyama City, efforts are made to showcase the traditional home-cooked flavors (Ora ga Gottsuo) that have been passed down from mothers to daughters and from mothers-in-law to daughters-in-law. This involves monthly public presentations of local dishes to citizens, featuring cooking demonstrations, tastings, and the creation of recipes to share methods of preparation and more.

RECIPE

Ingredients (20 pieces)

  • Rice 5 cups
  • Pork (pork belly) 400g
  • Fried thin tofu 5 sheets
  • Bonito flakes 50g
  • Sugar approximately 3 tbsp.
  • Soy sauce 150cc
  • Mirin(=sweet rice wine) 50cc
  • Sake 100cc
  • Water 250cc

How to cook

  • 1. Wash and cook rice.

  • 2. Lightly roast bonito flakes in a pan and rub to make fine pieces.

  • 3. Pour hot water over fried thin tofu, cut off the edges, shape and chop.

  • 4. Chop pork into 1 cm cubes.

  • 5. Leave 1/3 of the bonito flakes from 2. Put all the ingredients except the rice into a pot and cook with sake, soy sauce, and sugar.

  • 6. Put the rice of 1 into the rice bowl, add the ingredients of 5, and stir evenly.

  • 7. Add a little leftover bonito flakes from 2, and mix further.

  • 8. Make into onigiri. Grip boldly.

provider : Tateyama City Health Section

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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