Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Kanagawa
  7. Tanishi no-Miso-ni (simmered Pond Snail with Miso)

Tanishi no-Miso-ni (simmered Pond Snail with Miso) ｜ Our Regional Cuisines

kyodo_ryori

  • Kanagawa Prefecture

    Tanishi no-Miso-ni (simmered Pond Snail with Miso)

Tanishi no-Miso-ni (simmered Pond Snail with Miso)

Related images

These images of local cuisine may not be downloaded.

  • Tanishi no-Miso-ni (simmered Pond Snail with Miso)

    Image source: Motoyu Ryokan

  • Tanishi no-Miso-ni (simmered Pond Snail with Miso)

    Image source: Motoyu Ryokan

  • Main lore areas

    Atsugi City Iiyama Onsen area

  • Main ingredients used

    “Tanishi”, Gobou(=Burdock root)

  • History/origin/related events

    It is a local dish of Iiyama, a hot spring village known as Oku-zashiki of Tokyo, in which tanishi are simmered in salty-sweet Miso. There are various ways to cook tanishi, such as “Dengaku” (Grilled) and “Yanagawa-nabe” (hot-pot), but the typical one is “Tanishi no Miso-ni”.
    In the Iiyama area, tanishi used to be a popular catch in spring, and many stalls selling tanishi were set up during the Iiyama Kannon's flower festival, an annual spring event (now known as the Iiyama Cherry Blossom Festival).
    For this reason, the area was even called "Tanishi-machi" (Tanishi town). The fact that there is a folk song called "Tanishi Koto-koto" that invites people to the Iiyama Kannon festival shows how familiar tanishi was to the local people. Even after it became difficult to obtain locally produced tanishi, the local hot spring inns used to offer tanishi stewed in miso by using foreign products, but these products have become scarce and are no longer available.

  • Opportunities and times of eating habits

    It used to be an everyday food for farmers. Domestic tanishi is harvested from May to June, before rice planting, so miso-simmered tanishi is also in season at that time of year. However, due to changes in agricultural conditions and other factors, the opportunities for local harvesting of tanishi have been drastically reduced.

  • How to eat

    Clean mud out of tanishi, then boil tanishi and simmer it with gobou(burdock root) and other ingredients in a broth containing miso, sugar, etc.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Due to the difficulty of obtaining tanishi, there are few opportunities to eat it locally, but it is hoped that it will be passed on as a valuable local dish.

RECIPE

Ingredients (200 servings Quantities and recipes for event meals)

  • Tanishi 10kg
  • Tanzawa miso 1kg
  • Gobou(=Burdock root) 3
  • Sake 3 cup
  • Sugar 500g
  • XO sauce A little
  • Soy sauce A little
  • Water 8 liters

How to cook

  • 1. Boil tanishi and gobou(burdock root).

  • 2. Fry 1 in sesame oil.

  • 3. Fill a pot with plenty of Water, add Sake and boil 2.

  • 4. Add Miso and Sugar.

  • 5. Add XO sauce and Soy sauce, bring to a boil, and serve.

provider : Motoyu Ryokan

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

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries