Shingoro (Rice Cake with Junen-miso) ｜ Our Regional Cuisines

Fukushima Prefecture

Shingoro (Rice Cake with Junen-miso)

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Image Source : Shimogo Town
Image Source : Shimogo Town

Main lore areas

Shimogo Town, Minamiaizu Town
Main ingredients used

White rice, “Junen-miso”

History/origin/related events

“Egoma”（Perilla） is widely grown in Fukushima Prefecture. It is called “Junen” in the prefecture and is also used in various local dishes. The “Junen-miso” is made with“Junen” which is mashed and mixed with” Miso”, “Sake”, Sugar, and “Mirin” , then spread on mashed rice and baked. That is called "Shingoro"
The unusual name "Shingoro" is said to have come from the name of a certain young man.
It is said that “Shingoro”, who couldn't afford to eat Rice cakes in the New Year, Mashed Rice instead of Rice cakes, rolled it into balls, dipped it in “Junen miso” and baked it, and it was delicious, so that his mother was pleased with it, so it got the name. It is a local dish with a simple yet gentle flavor, especially eaten in Shimogo Town and Minamiaizu Town in the prefecture.
Opportunities and times of eating habits

Although this dish is eaten all year round, it is most often served as a celebration of the rice harvest. “Kujira-Jiru”(whale soup) is also often eaten together with “Shingoro”. It is a soup dish made by boiling salted Whale blubber, and is said to have been eaten to nourish the body in preparation for the coming winter after the harvest.
How to eat

Grind the Cooked Rice, roll it into a ball about the size of an egg, skewer it, and grill it on the hearth. Once both sides are browned, spread the” Junen- miso” on them and cook them again until browned. Short-grain rice is sometimes used in addition to White Rice. Ingredients used to make “Junen- Miso” include “Junen”, “Miso,” "Sugar,” "Mirin”, and "Sake”. The ingredients are relatively the same in all areas, but the distribution differs from household to household and restaurant to restaurant, giving it a unique flavor.
Efforts for Preservation and Succession

(Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
In addition to being made at home, it is also served at restaurants and lodging facilities in Shimogo Town. The official website of Fukushima Prefecture also introduces the recipe and origin of Shingoro. The website provides information on “Shingoro” so that more people can learn about it.

RECIPE

Ingredients (4 servings)

White rice 4 cups
[Jyunen -Miso] “Egoma”(=Perilla) 1 cup
[Jyunen -Miso] Sugar 1 cup
[Jyunen -Miso] “Miso” paste 1／2 cup
[Jyunen -Miso] Sake 3 tbsp.
Skewers 16

How to cook

1. [Prepare] Cooking the Rice with a normal amount of water.
2. [Prepare] Put the “Egoma” in a frying pan and toast them over low heat, stirring constantly, until 5-6 seeds crackle and burst, then turn off the heat.
3. Mash the half of Rice with a wooden pestle,and mix the rest of them, then roll it into egg-sized balls and skewer them.
4. Make“Junen miso”,which is grind the roasted “Egoma” well, then mix with "Sugar," "Sake," and “Miso."
5. Put 3 on the hearth and grill on both sides. After browning, spread the” Junen-miso”on the Rice and grill further, until slightly charred before serving.

provider : Mihoko Hirade

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

Shingoro (Rice Cake with Junen-miso) ｜ Our Regional Cuisines

Fukushima Prefecture

Shingoro (Rice Cake with Junen-miso)

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