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Tsubo-jiru (tsubo soup) ｜ Our Regional Cuisines

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  • Nagasaki Prefecture

    Tsubo-jiru (tsubo soup)

Tsubo-jiru (tsubo soup)

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  • Tsubo-jiru (tsubo soup)
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    Image source: (Public Corporation)Nagasaki Dietetic Association

  • Main lore areas

    Yukinoura District

  • Main ingredients used

    Firm tofu, Gobou(=Burdock root), Dried Shiitake mushrooms, Konjac(=yam cake)

  • History/origin/related events

    "Tsubo-jiru" is a local dish of the Yukinoura district of Saikai City. Depending on the region, it is also called "Ingen-jiru" or "Tsuboki". Although its roots are not known, it has long been eaten as a vegetarian dish for Buddhist memorial services.
    The "Tsubo" in the name is thought to come from the fact that the bowl in which the dish is served looks like a tsubo.

  • Opportunities and times of eating habits

    Since ancient times, it has been made in each household as a vegetarian dish served at memorial services. Recently, it is increasingly being served at various gatherings and events as a nostalgic taste or as a unique local dish.

  • How to eat

    Ingredients vary from household to household, but since this is basically a vegetarian dish, meat and fish are not used. Gobou(=Burdock root), Dried shiitake mushrooms, Tofu, Konjac(=yam cake), etc. are simply chopped into small pieces and added. Seasoning is simply soy sauce, salt, and sugar. To reduce the sweetness of the sugar, grated ginger is sometimes added at the time of eating.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    During the annual "Yukinoura Week," the "Local Cuisine Lovers Association" of the Yukinoura area offers a set of dishes containing "Tsubo-jiru" for visitors from all over the country at a low price.

RECIPE

Ingredients (for 2 servings)

  • Firm tofu 100g
  • Gobou(=Burdock root) 20g
  • Dried shiitake mushroom 0.6g
  • Konjac(=yam cake) 20g
  • Vegetable oil 2g
  • Dashi (=Japanese soup stock) 300ml
  • Cooking sake 1 tsp.
  • Salt 0.8g
  • Light soy sauce 1tsp.
  • Japanese leek 5g

How to cook

  • 1. Drain and squeeze the Firm tofu.

  • 2. Cut Gobou(=Burdock root) into small pieces and boil.

  • 3. Soak Dried shiitake mushrooms in water and cut into thin slices.

  • 4. Tear Konjac(=yam cake) into small pieces and boil.

  • 5. Heat Vegetable oil in a pan and fry ingredients 1-4.

  • 6. Add Dashi (=Japanese soup stock) to 5, heat and season with cooking sake, salt and light soy sauce.

  • 7. Sprinkle with chopped Japanese leek.

provider : (Public Corporation)Nagasaki Dietetic Association

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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