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Tsugi-jiru (Tofu Soup) ｜ Our Regional Cuisines

  • Gifu Prefecture

    Tsugi-jiru (Tofu Soup)

Tsugi-jiru (Tofu Soup)

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  • Tsugi-jiru (Tofu Soup)

    Image Source : Gifu no Kiwami

  • Main lore areas

    Gunjo City Meihokanomizu chi

  • Main ingredients used

    Chili pepper, Local tofu, Dried shiitake mushroom

  • History/origin/related events

    Tsugi-jiru, a local dish of the Kanomizu district of Meiho, is a rare soup that can only be tasted here. It is characterized by the spiciness of red pepper, the sweetness of sugar, and the inclusion of small cubes of firm local tofu. It is also known as "karajiru" (spicy soup).
    The name "tsugi-jiru" is said to come from the fact that the soup is served from a special container called a "kitate," which is used to pour the soup to the person holding the bowl while mixing it using a pair of chopsticks.
    It is served to worshippers at a temple in the Meiho Kanomizu district during the Hoonko festival held every October.

  • Opportunities and times of eating habits

    At temples in the Meiho Kanomizu area, a Buddhist ritual is held once a year during the " Houonko" ceremony, in which worshippers pay rice and the temple serves vegetarian food and tsugi-jiru, which is brought by the temple parishioners. Tsugijiru is also served at weddings, funerals, and other special occasions when people gather.

  • How to eat

    Plenty of chili peppers are roasted to release their flavor before carefully simmered with broth made from dried shiitake mushrooms and other ingredients, Then, to prevent the soup from becoming too watery and thinning out, the local firm tofu is cut into small cubes and seasoned with soy sauce and sugar. The deep flavor of the broth, the sweetness of the sugar, and the spiciness of the chili pepper make this a local delicacy.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    As gatherings at home are fewer and fewer in modern society, the opportunity to eat it at home has diminished but tsugi-jiru is still served at restaurants in the Meiho Kanomizu area. In addition, the Gujo City Tourism Federation is making efforts to pass down the tradition by introducing it on its website.

RECIPE

Ingredients (2 servings)

  • Dashi (=Japanese soup stock) (dried shiitake mushrooms are the best to add ) packet or granulated can be used
  • Water 350 ml
  • Red pepper 2
  • [A] Soy sauce 2 tbsp.
  • [A] Sake 2 tbsp.
  • [A] Sugar A little
  • [A] Tofu About 1／4 tofu
  • [A] Wakame seaweed As much as you like
  • [A] Fu (=wheat gluten) As much as you like

How to cook

  • 1. Add dashi (=Japanese soup stock) to water in a pot. (It is good to let it sit for a few hours).

  • 2. Roast the dried red pepper a little, break it in half and put it in a tea packet and simmer for about 3-5 minutes.

  • 3. If it tastes spicy, add [A] and bring to a boil.

  • 4. If the taste is not enough, add more soy sauce (not included in the quantity) to taste.

provider : (General Incorporated Association) Gujo City Tourism Federation

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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