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  7. Toyama Kabu no Kasu-jiru (Toyama Turnip Soup with Sake Lees)

Toyama Kabu no Kasu-jiru (Toyama Turnip Soup with Sake Lees) ｜ Our Regional Cuisines

  • Yamagata Prefecture

    Toyama Kabu no Kasu-jiru (Toyama Turnip Soup with Sake Lees)

Toyama Kabu no Kasu-jiru (Toyama Turnip Soup with Sake Lees)

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  • Main lore areas

    Yonezawa City

  • Main ingredients used

    “Toyama-Kabu”(=turnip), “Uchimame”(=pounded soybeans), Various vegetables

  • History/origin/related events

    “Toyama-Kabu” (turnip) is a traditional vegetable of Yamagata Prefecture that originated in Yonezawa City. Its name comes from the Toyama area of Yonezawa City, where it was brought by the Uesugi family when they came to Yonezawa City in 1600. Around 1800, the feudal lord Uesugi Takaama issued a decree as one of the measures to boost the local industry: "Radish should be grown in the east, Zusa-yama, turnips in Nishiyama, and autumn turnips in Toyama." Thus the cultivation of autumn turnips began in Toyama.
    There are several varieties of native turnips in the prefecture, including "Fujisawa Turnips" and "Mogami Turnips," but only “Toyama Turnips” are white and round. It has a stronger flavor and sweeter taste than ordinary turnips, and its tough flesh prevents it from falling apart when cooked. Once threatened with decline, volunteers who wanted to preserve the taste gathered to find the only one producer who had the last seed.
    Even today, “Toyama Kabu” is recognized as one of the "Yamagata Okitama Traditional Vegetables," and the local production cooperative is working on its production and spread to protect the species. "Toyama Kabu no Kasu-jiru" is a soup with “Toyama Kabu” and “Uchimame,” an ingredient unique to snowy Yonezawa City. "Uchimame" is made by soaking soybeans in water and pounding them flat with a wooden hammer.
    Dried beans can be stored for a long time, on the other hand, it takes long time to cook them, so that they are flattened to make them easier to cook.
    As side note, “Yukina,” a traditional vegetable also in Yonezawa City, is said to be a flower stalk of a cross between ”Toyama Kabu” and “Nagaoka Vegetables,” and for this reason, older people still call "Yukina" to "Kabu-no-to".

  • Opportunities and times of eating habits

    The harvest season of “Toyama Kabu” is from the end of October to the beginning of November and "Toyama Kabu no Kasu-jiru" is usually eaten in the cold winter. A long time ago, it was customary to make "Uchimame” (beaten beans) at the eaves of houses during the soybean harvest season.

  • How to eat

    "Toyama Kabu" and "Uchimame" are made into miso soup and “Sake-kasu” (sake-lees) is added at the end. The amount of “Sake-kasu” can be adjusted according to taste.
    "Toyama kabu" is a hardy variety of turnip, so it can be preserved through the winter, but its hardness makes it difficult to cut cleanly with a knife.
    Therefore, the turnip is made smaller by scratching it with the corner of a knife, which is called "Bukkaku" in the local area. Unlike regular turnip, it takes a long time to heat and does not absorb flavor, so it tastes best when it is cooked the night before, warmed the next morning, and simmered a little.

  • 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.)
    Local restaurants still serve "Toyama Kabu no Kasu-jiru." This dish is still made in every household, and "Toyama Kabu" can be purchased at the grocery store from around fall to early spring.

RECIPE

Ingredients (4 servings)

  • Toyama Kabu 400g (3)
  • Toyama Kabu leaves A little
  • Fried thin tofu 60g (2)
  • UchiMame 20g
  • Dashi (=Japanese soup stock) (or water) 600-1000 cc
  • Miso 40g
  • Sake lees 120g (adjust if children are present)
  • Mirin(=sweet rice wine) 3 tbsp.

How to cook

  • 1. Peel the "Toyama Kabu" and "bukkaku" (cut) them into bite-sized pieces with a knife.
    When you “bukkaku” them, then the flavour will soak in turnip more easily.

  • 2. Cut the tender core of the turnip leaves into 3 cm pieces.

  • 3. Simmer in dashi (or water) until the “Toyama Kabu” are tender.

  • 4. Drain off the oil and cut the fried thin tofu into strips.

  • 5. Put fried thin tofu and "Uchimame" into 3. When “Uchimame” is also soft, add miso, sake lees, and mirin.

  • 6. Add the turnip leaves from 2 and bring to a boil. Once cooled, reheat to allow the flavours to soak in.

provider : Hiroko Saito, Yamagata Prefectural Yonezawa University of Nutrition Sciences

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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