Gube-jiru (Miso soup with “Gube(=limpet)”) ｜ Our Regional Cuisines

Yamaguchi Prefecture

Gube-jiru (Miso soup with “Gube(=limpet)”)

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Image Source : Hagi Genki Shoku no Kai

Main lore areas

Hagi City
Main ingredients used

Gube (= a kind of limpet)

History/origin/related events

Mishima, located about 45 kilometers north of Hagi Port in Yamaguchi Prefecture, is a small island with a population of fewer than 1,000 people. This isolated island, floating away from the mainland, serves as a crucial resting point for migratory birds, and it is renowned as a sacred site for bird watching. Once a vital hub for trade with the continent, the island retains its unique culture as a place where Sakimoris(=Japan’s ancient frontier guard conscripts) were stationed.Influenced by the Tsushima Warm Current, a diverse array of seafood is harvested, contributing to the allure of local cuisine.
One such dish is "Gube-jiru", a miso soup made with richly flavored shellfish. "Gube" is a member of limpet, about 2 to 3 cm in diameter, found attached to the seashore and harbor breakwaters in coastal areas. It is sometimes called "Yomegakasa (=wife's plate)" because of the shell's umbrella-like shape. In Oi, Koshigahama, and Susa, it is also called "Bebe", and is ppularly known as "Bebe soup". In Mishima, it is a local dish eaten not only in the homes of fishermen, but also in farming villages near the coast for centuries. Originally, "Gube-jiru" was a miso-based soup made by cooking "Gube" as both broth and ingredients. However, in recent times when "Gube" has become a precious commodity, people sometimes add other shellfish such as "Kamenote"(=Japanese goose barnacle) and "Niina(=Top shells)" to create the soup.
Opportunities and times of eating habits

Served as a home-cooked dish, the breakfast at inns on Mishima invariably offers a generous bowl filled to the brim with "Gube-jiru".
How to eat

Thoroughly wash the "Gube". Bring water to a boil, add the "Gube", and let it simmer for a short while. Adjust the flavor by adding white miso or other types of miso, and if it lacks saltiness, you can add a little salt. Finally, add wakame seaweed and serve in a bowl. It's common to make it with "Gube" alone without adding wakame. Additionally, you may also include small spiral shells known as "Kamenote" or "Niina".
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.)
In addition to being enjoyed as a home-cooked dish, it is also served at inns and restaurants within Hagi City.

RECIPE

Ingredients (4 servings)

[Gube (shell fish)] Yomegakasa 250g
[Gube (shell fish)] Kamenote 250g
[Gube (shell fish)] Niina 250g
Miso To taste
Water 640ml（160ml per person）
Wakame seaweed A little
Salt A little

How to cook

1. Thoroughly rinse the "Gube" (shellfish) with water.
2. Bring 640ml of water to a boil, then add the "Gube" (shellfish) into it.
3. Simmer for a short while, then add miso to adjust the flavor. (Add a little salt if desired.)
4. Finally, add wakame seaweed and serve in a bowl.

provider : Hagi Genki Shoku no Kai

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

Gube-jiru (Miso soup with “Gube(=limpet)”) ｜ Our Regional Cuisines

Yamaguchi Prefecture

Gube-jiru (Miso soup with “Gube(=limpet)”)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook