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  7. Suno Shui (Sardine Vinegar Soup)

Suno Shui (Sardine Vinegar Soup) ｜ Our Regional Cuisines

  • Miyazaki Prefecture

    Suno Shui (Sardine Vinegar Soup)

Suno Shui (Sardine Vinegar Soup)

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  • Main lore areas

    Western areas of Miyazaki prefecture

  • Main ingredients used

    Sardine, Vinegar

  • History/origin/related events

    "Suno shui" is a hot vinegar soup made with grated daikon radish and sardines simmered in vinegar and soy sauce. In Japanese, "shui" means soup. Other names for this dish are "sun shui" or "su no shiru." It is eaten on days when freshly pound "mochi" (=rice cake) is made. It is the perfect soup to make during cold winter days. Vinegar is said to have antibacterial properties and is also known to relieve fatigue. Rice vinegar was produced in large quantities from the Edo period and people began to use vinegar widely. "Namasu" (=vegetables/seafood marinated in rice vinegar) is typically a cold dish but "suno shui" is a type of namasu that is served hot and as a soup. The main vegetable used is daikon radish because a wild type named "Minohara daikon" grows in Miyakonojo city of Miyazaki. Sometimes, seasonal vegetables such as "Sadowara eggplant," a traditional vegetable of Miyazaki, is used to make "suno shui."
    Sardines cut into chunks or fish balls made with minced sardines is used to make "suno shui." Sardines are caught in the northern parts of Miyazaki using purse seines. The type of sardines caught are Japanese pilchard, which are decreasing greatly in number recently, big-eye sardines, and Japanese anchovies. Sardines are rich in unsaturated fatty acids such as EPA and DHA and contain five times the daily requirement of vitamin D for an adult. It has been considered a healthy fish for longevity for a long time.

  • Opportunities and times of eating habits

    "Suno shui" is mainly prepared at home and eaten during the cold winter. Sardines are delicious during the fall and winter when the fat of the fish become rich. Freshly caught sardines are used, and this is a special dish that can only be enjoyed by the locals living near fishing spots.

  • How to eat

    This a popular local dish served hot, combining the flavor of sardines with grated daikon radish. Dashi (=Japanese soup stock) is made with dried sardines or kombu (=kelp). Sardines are either cut into chunks or minced and made into fish balls seasoned with salt, ginger, and katakuriko (=potato starch).

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    The recipe is published on the Miyazaki Prefecture School Lunch Association website and is also introduced in the local cuisine map.

RECIPE

Ingredients (12 servings)

  • Sardines (salted and dried) 2
  • Medium-sized daikon radish 1
  • Light soy sauce 80ml
  • Vinegar 120ml
  • Water 2400ml

How to cook

  • 1. Grate the daikon radish with a coarse bamboo daikon grater.

  • 2. Cut each sardine into 4 to 5 pieces.

  • 3. Simmer the grated daikon radish and sardines. Add the light soy sauce. Just before the soup comes to a boil, add vinegar.

provider : "Local Cuisine Collection" (JA Miyazaki Prefecture Council of Women's Organizations)

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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