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  7. Yugao no misoshiru (Evening Glory Gourd Miso soup)

Yugao no misoshiru (Evening Glory Gourd Miso soup) ｜ Our Regional Cuisines

  • Yamanashi Prefecture

    Yugao no misoshiru (Evening Glory Gourd Miso soup)

Yugao no misoshiru (Evening Glory Gourd Miso soup)

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  • Main lore areas

    Fuji Hokuroku Area

  • Main ingredients used

    Yugao (Evening Glory Gourd), Miso

  • History/origin/related events

    Yugao (evening glories) are a summer delicacy in the Fuji Hokuroku region, and "yugao no miso soup" is frequently served at the dinner table. It is generally called "yugao", but in Yamanakako Village it is often called "yugo". The yugao cultivated in this area is a different plant from the morning glory, and is not the "maru-yugao" used to make kanpyo, but the "naga-yugao" with a long, gourd-like shape. Yugao has long been used as a diuretic in the diet of people suffering from kidney disease. The name "yugao" comes from the fact that it blooms in the evening, in contrast to morning glories, which bloom in the morning. It has been cultivated in Japan since ancient times, but it is not known when and how it was introduced to Japan. In the Fuji-Hokuroku Area (Fuji-northern foothills area), yugao cultivation has been practiced since the Taisho Era (1912-1926), and it was actively cultivated for the market from around 1965. Currently, the number of people growing yugao has decreased due to the aging of the population, but many households still grow yugao in their fields, and it has become one of the representative vegetables of the region.

  • Opportunities and times of eating habits

    It is often eaten during the hot months of August and September.

  • How to eat

    Make dashi (=Japanese soup stock) with dried sardines, add thinly sliced or diced evening glories, bring to a boil, add miso and turn off the heat. It is also delicious with other ingredients such as fried thin tofu and potatoes. It has a slightly different texture from winter melon, but the taste is light and similar, and when simmered, yugao has a unique, tender texture. It can be simmered in dashi (=Japanese soup stock) and served with a sauce of minced pork or chicken, or in soups. Be careful not to overcook them.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    It has been passed down from generation to generation as a hometown taste. Every household makes not only miso soup but also various other dishes. The length of the gourd is about the size of a baseball bat, and because of its unusual and striking appearance, it has been covered and broadcast on national television.

RECIPE

Ingredients (4 servings)

  • Yugao (Evening glory gourd) 200g
  • Dried sardine 10g
  • Miso 50g

How to cook

  • 1. Make dashi (=Japanese soup stock) with dried sardines.

  • 2. Add thinly sliced or diced evening glories, bring to a boil, add miso, and turn off the heat.

provider : Kaiji A Taste of Hometown (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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