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  7. Genge no Misoshiru (Genge Miso soup)

Genge no Misoshiru (Genge Miso soup) ｜ Our Regional Cuisines

  • Toyama Prefecture

    Genge no Misoshiru (Genge Miso soup)

Genge no Misoshiru (Genge Miso soup)

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  • Genge no Misoshiru (Genge Miso soup)
    DOWNLOAD

    Image Source : Toyama Chefs Association

  • Genge no Misoshiru (Genge Miso soup)
    DOWNLOAD

    Image Source : Toyama Chefs Association

  • Main lore areas

    Toyama City, Imizu City, Uozu City

  • Main ingredients used

    Genge (deep-sea fish), Green onion

  • History/origin/related events

    Miso soup made with genge, a long and slender deep-sea fish about 20 cm long that is white and transparent and has its entire body covered with thick gelatinous material, is a dish that was eaten only in the homes of fishing villages. Firefly squid, white shrimp, yellowtail, and crabs are well-known as representative fish of Toyama, but in recent years, this genge has been attracting attention. Until about 30 years ago, it was considered a lowly fish because of its grotesque appearance. In the past few years, however, it has gradually become popular due to its rich collagen and tasty flesh. Because of its high water content, the fish deteriorates quickly and soon develops a fishy smell, so it has traditionally been consumed only in fishing villages. Genge has come to be consumed in a variety of ways, including miso soup, which is filled with the umami taste of genge that had previously been eaten only in limited areas. Since there is no specialized fishery for this type of fish, it is now labeled as "genge," a fantastic almost mythic-like fish that can rarely be encountered.

  • Opportunities and times of eating habits

    Because it is harvested from September to May of the following year, miso soup is usually made during this period. In recent years, genge has become popular not only in port towns, but also in other areas of the prefecture. Genge is very suitable for soup because it produces a good broth. It is called "gengenbo" in Ishikawa and "mizubeko" in Fukui, and is well known in both prefectures.

  • How to eat

    Remove the head and entrails from the genge, rinse in cold water, and cut into chunks. Bring a pot of water to a boil, add Japanese soup stock powder, and add the genge. When the genge is cooked, turn off the heat and dissolve the miso. Add chopped green onions and quickly heat again to complete the dish. The soup is filled with the umami of the genge and has an exceptional flavor.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    In port towns where it was originally eaten, the taste is passed down from house to house. In addition to soup, an increasing number of restaurants offer genge as fried, tempura, or dried overnight, taking advantage of its tender meat. The value of genge itself is also being enhanced, as nutritional ingredients in genge, such as collagen, are concentrated and used in supplements.

RECIPE

Ingredients (3 servings)

  • Genge 6
  • Miso 24g
  • Kombu(=kelp) 5g
  • Dashi (=Japanese soup stock) powder 5 g
  • Cooking sake 10mL
  • Soy sauce 5mL
  • Mirin (sweet rice wine) 10mL
  • White green onion 1／3
  • Water 600mL

How to cook

  • 1. Cut off the head of the genge, remove the entrails, and cut into 5 cm pieces.

  • 2. Rinse the insides of step 1 in cold water.

  • 3. Boil step 2, put in ice water, and lightly rinse the inside of the belly.

  • 4. Add kombu, Japanese soup stock powder, and cooking sake to water, heat over a flame, and remove kombu when it begins to boil.

  • 5. Add drained steps 3 to 4 and bring to a boil to skim the scum off.

  • 6. Add miso, soy sauce and mirin to step 5 and season to taste.

  • 7. Serve in bowls and garnish with chopped white green onion.

provider : Toyama Chefs 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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