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Nuppei-jiru/Hachihai-jiru ｜ Our Regional Cuisines

  • Iwate Prefecture

    Nuppei-jiru/Hachihai-jiru

Nuppei-jiru/Hachihai-jiru

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  • Nuppei-jiru/Hachihai-jiru

    Image source: Kuji city Agricultural Extension Centre

  • Main lore areas

    All of Iwate Prefecture

  • Main ingredients used

    Tofu, Dried shiitake mushrooms, Green onions, Soy sauce, Salt, "Naga-imo(=mountain yam)", Katakuriko(=potato starch)

  • History/origin/related events

    "Hachihai-jiru" is a dish consisting of tofu, dried shiitake mushrooms, and green onions in a soy sauce-flavored dashi (Japanese soup stock), thickened with katakuriko (potato starch). It has long been eaten as a vegetarian dish at weddings, funerals, and Buddhist memorial services. The origin of the name is said to come from the fact that one block of tofu can make eight bowls of soup, or from the fact that it is so tasty that one can eat eight more bowls.
    Tofu is the main ingredient in this simple dish. In the central part of the prefecture, it is also called "Nuppei-tofu." A thickened version with grated "naga-imo" instead of potato starch is called "Nuppei-jiru".
    "Hachihai-jiru" also can been seen in Miyazaki, Fukushima, Aomori, Yamagata, and Aichi prefectures, and in some regions grated ginger is added.

  • Opportunities and times of eating habits

    It is served throughout the year as one of the vegetarian dishes at weddings, funerals, and memorial services. It is also served as an everyday dish as a soup with tofu as the main ingredient.

  • How to eat

    Slice tofu and dried shiitake mushrooms into thin strips. Add the tofu to the soy sauce-flavored soup with dried shiitake mushrooms and bring to a boil. Thicken with potato starch and add finly chopped green onions. If you use grated naga-imo instead of katakuriko (potato starch) to thicken the soup, it becomes "Nuppei-jiru".

  • Efforts for Preservation and Succession

    (Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
    Even today, there is a custom of eating it as vegetarian food. It is also eaten as a home-cooked dish, and is deeply rooted in the life of the local people.

RECIPE

Ingredients (4 servings)

  • Tofu 1／2 tofu
  • Naga-imo(mountain-yam) 300g
  • Dried shiitake mushrooms 3
  • Daikon radish 150g
  • Water 3 cups
  • Dashi kombu (=kelp) A little
  • Soy sauce 1 tbsp.
  • Salt 1／2 tsp. or more
  • Nori (seaweed) A little
  • Green onions A little

How to cook

  • 1. Cut tofu into 5mm cubes and 4cm long spurs. Soak the dried shiitake mushrooms in to water before slice them, and thinly slice.

  • 2. In a pot, combine some of the dried shiitake mushrooms stock and 3 cups of water, add kombu (kelp), and heat them. Take out the kombu (kelp) just before boiling, add shiitake mushrooms to the mixture and make a dashi.

  • 3. Grate naga-imo and mix with the juice from grated daikon radish. Cut Japanese green onions and nori into julienne.

  • 4. Add soy sauce and salt to the dashi, season, add tofu, and bring to a boil. Serve hot in bowls, top with a ladle full of naga-imo, and garnish with nori and green onions.

provider : Dr. Keiko Oikawa, former professor of Iwate University

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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