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Tsukemono Misoni ｜ Our Regional Cuisines

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  • Gifu Prefecture

    Tsukemono Misoni

Tsukemono Misoni

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  • Tsukemono Misoni
    DOWNLOAD

    Image Source : (General Incorporated Association) Gujo City Tourism Federation

  • Tsukemono Misoni
    DOWNLOAD

    Image Source : (General Incorporated Association) Gujo City Tourism Federation

  • Tsukemono Misoni
    DOWNLOAD

    Image Source : (General Incorporated Association) Gujo City Tourism Federation

  • Main lore areas

    Gujo City

  • Main ingredients used

    Pickled Napa cabbage, Miso, Dried sardines

  • History/origin/related events

    Pickles simmered in miso is a dish made by simmering pickled Napa cabbage in a pot of salty "Gujo miso," a soybean miso, and dried fish stock. This local dish was created by the wisdom of our ancestors, who used every available ingredient during the cold winter months when foodstuffs were scarce.
    It is said to have originated when people working in charcoal-making huts used a canned mackerel as a container and filled it with pickled Napa cabbage. Even today, it is eaten in every household, with some modern variations including the addition of meat. It also goes well with rice.

  • Opportunities and times of eating habits

    A dish eaten in the cold winter. Kiri-zuke (cut and pickled Napa cabbage), the main ingredient of pickles in miso soup, is in full swing around November, when Napa cabbage is ready for harvest. The Gujo style, where it is handed down from generation to generation, is to pickle the cut and pickled Chinese cabbage together with red turnips. Most people pickle simply with salt, but some households use kombu (kelp) or chili peppers. It is said that old pickles which have become so sour are better for pickles simmered in miso.

  • How to eat

    Pickles such as pickled Napa cabbage and other seasonal vegetables are added to the pot and simmered together with red miso paste, sake, sugar, mirin, and other ingredients to complete the dish. Pickles to be added to the nabe are often kirizuke, which are just too acidic and pickled, and should be salted out with water before being added to the nabe. Miso (soybean paste) is also often used, and recently meat is also often added.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    In areas where it has been handed down, it is still frequently served at tables and passed down from parents to children. Kirizuke (pickles) and Gujo Miso (miso), which are the ingredients for the pickles in miso soup, can be purchased at local souvenir stores.

RECIPE

Ingredients (2 - 3 servings)

  • Pickled Chinese cabbage or other pickles 1-2 handfuls
  • Red miso (Gujo Miso) half a ladle
  • Water As needed (dilute to a level not too spicy)
  • Sake A little
  • Mirin(=sweet rice wine) A little
  • Sugar A little
  • Green onion As much as you like
  • Eggplant 1／4
  • Shiitake mushroom 1／4
  • Konjac(=yam cake) 1／3

How to cook

  • 1. Put all ingredients in an earthenware pot and simmer over low heat for 20-30 minutes.
    (Since red miso is spicy, prepare by adding water, mirin, sake, and sugar to adjust the 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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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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