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  7. Mogura-uri-no-hiyajiru (Mogura melon chilled soup）

Mogura-uri-no-hiyajiru (Mogura melon chilled soup） ｜ Our Regional Cuisines

  • Yamanashi Prefecture

    Mogura-uri-no-hiyajiru (Mogura melon chilled soup）

Mogura-uri-no-hiyajiru (Mogura melon chilled soup）

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  • Main lore areas

    Hayakawa Town

  • Main ingredients used

    Mogura melon, Miso, Myoga, Green Shiso

  • History/origin/related events

    "Mogura-uri-no-hiyashijiru " is a local dish from the Mogura region in Hayakawa Town, situated at the foothills of the Southern Alps at an altitude of 800 meters. This dish features Mogura melon, a type of melon that has been cultivated in the region for generations, with a tradition of self-seeding for 130 years. The melon is julienned and added to a cold broth, then seasoned with miso and condiments. It is served over rice, creating a refreshing mountain-style cold soup. This dish is simple and perfect for the hot summer, representing a local specialty with a history of 130 years.
    "Mogura melon" resembles a cucumber when young, but as it matures, it takes on a stout and robust form, growing larger similar to winter melons. The skin of Mogura melon can vary in color, ranging from dark green to yellow or brownish. However, when peeled, the flesh is a light green and juicy.
    The taste of Mogura melon is not as strongly aromatic as cucumber, and it lacks any distinctive off-flavors. The texture is crunchy and goes well with cold soup. Because melons are easily cross-pollinated, in the Mogura region, they are not planted in the same fields as cucumbers or bitter gourds. Instead, they are cultivated in the lower communities' land to avoid crossbreeding.

  • Opportunities and times of eating habits

    The peak season for Mogura melon, and the best time to enjoy it, is during the hot summer months from early July to early August.

  • How to eat

    To prepare, julienne the peeled and deseeded Mogura melon and myoga. Add them to the chilled dashi made with dried sardines, which you've kept in the refrigerator. Finally, mix in miso for flavor. Additionally, green shiso leaves and add them as a topping. Enjoy the dish by serving it over rice. It is often preferred to accompany the dish with onigiri (rice balls) made with pressed barley, or served over "obaku," a type of whole barley porridge.

  • 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.)
    "Special Yamanashi Foods" refers to a selection of 47 particularly representative local dishes out of the 176 regional foods included in "Yamanashi no Tabemono", a project in Yamanashi Prefecture aimed at passing down regional cuisine to the next generation. These selected 47 dishes are considered to be especially noteworthy and are part of efforts to preserve and promote local food culture in Yamanashi Prefecture. In addition to being made in households, it can be enjoyed at soba restaurants and other eateries within Hayakawa Town.
    The Mogura region is working on commercializing Mogura melons that were originally cultivated for self-consumption.
    In addition, it is now being cultivated outside the Mogura area in order to preserve the native species.

RECIPE

Ingredients (2 servings)

  • Mogura melon 1
  • Dashi (=Japanese soup stock)(dried sardines) 300ml
  • Miso 2 tbsp.
  • Myoga 2
  • Green Shiso 2
  • Green Onion 1／2
  • Egoma(=Perilla) 1 tbsp.

How to cook

  • 1. Make broth with dried sardines and refrigerate it.

  • 2. Peel the Mogura melon.

  • 3. Remove the seeds from the Mogura melon.

  • 4. Julienne the Mogura melon, myoga, and shiso. Finely chop the green onions, and roast the perilla seeds before grating them.

  • 5. Add miso to the dashi broth from step 1 and mix well.

  • 6. Add julienned Mogura melon, myoga, shiso, green onions, and ground perilla seeds to the mixture. Pour the dashi broth from step 5, mix well, and cool with ice. Your dish is ready. If you have cooked barley rice, serve it over obaku (round barley porridge).

provider : Yamanashi Prefecture

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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