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  7. Serino Yogoshi (Japanese Parsley Mashed Tofu Salad)

Serino Yogoshi (Japanese Parsley Mashed Tofu Salad) ｜ Our Regional Cuisines

  • Miyazaki Prefecture

    Serino Yogoshi (Japanese Parsley Mashed Tofu Salad)

Serino Yogoshi (Japanese Parsley Mashed Tofu Salad)

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  • Serino Yogoshi (Japanese Parsley Mashed Tofu Salad)
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    Image source: JA Miyazaki Prefecture Council of Women's Organizations

  • Main lore areas

    All of Miyazaki prefecture

  • Main ingredients used

    "Seri" (Japanese parsley), Salt, Tofu, Sesame seeds, Sugar, Miso

  • History/origin/related events

    "Seri" (Japanese parsley) is a perennial herb of the parsley family that grows wild in the mountains and fields throughout Japan. Historical records such as the Kojiki and Manyoshu show that "seri" (Japanese parsley), a vegetable native to Japan, was eaten as food as far back as the Nara period. The vegetable grows well in moist soil and often grows along streams and rivers. It has also been cultivated since ancient times and is grown in rice paddies after rice is harvested. The name of the vegetable is said to come from the fact that they grow in competition ("seri-au" in Japanese) with each other.
    "Yogoshi" means "shira-ae" (mashed tofu salad) and the word "yogoshi" means dirty in Japanese. Since the mortar and pestle becomes dirty when grinding the ingredients, the word "yogoshi" is used to describe the dish. The "yogoshi/shira-ae" made with tofu, sesame seeds, and seasonal vegetables is highly nutritious and delicious. It has a light and simple taste and is often eaten as a side dish. This dish is an indispensable part of Buddhist vegetarian cuisine and is served at rituals.

  • Opportunities and times of eating habits

    The flowers of "seri" (Japanese parsley) bloom during the summer and before that in the spring, tender shoots grow. The parsley tastes best during February to April when its stems and leaves are most tender. Nowadays, it is possible to eat "seri" (Japanese parsley) year-round due to hydroponics.

  • How to eat

    "Seri" (Japanese parsley) is popular for its beautiful green color, texture, and aroma. When heating the parsley, it is important not to overcook it, and when boiling it, you only need to boil it for about ten seconds. Wild "seri" (Japanese parsley) has a particularly strong taste so after boiling it, it is best to soak it in water for some time. Tofu with its water squeezed out, sesame seeds, miso, and sugar are grinded in a mortar with a pestle. After that, cooked and cut “seri” (Japanese parsley) is added and mixed well.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    The dish is introduced in the recipe book “Local Cuisine Collection” by the JA Miyazaki Prefecture Council of Women's Organizations.

RECIPE

Ingredients (4 servings)

  • "Seri" (Japanese parsley) 200g
  • Salt A pinch
  • Tofu 1／2 tofu
  • Sesame seeds A little
  • [Seasoning A] Sugar 2 tbsp.
  • [Seasoning A] Miso 2 tbsp.

How to cook

  • 1. Add a pinch of salt to boiling water and cook the "seri" (Japanese parsley). Once cooked, cut into 3 cm pieces.

  • 2. Grind the sesame seeds in a mortar with a pestle. Add the ingredients for [Seasoning A] and grind some more. After that, add squeezed tofu.

  • 3. Add the "seri" (Japanese parsley) from step 1 to the ingredients in step 2 and mix.

  • 4. Serve in a bowl and sprinkle some sesame seeds on top. Add some ground peanuts if desired.

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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