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Tsuboni ｜ Our Regional Cuisines

  • Toyama Prefecture

    Tsuboni

Tsuboni

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  • Tsuboni

    Image Source : Ecchu Toyama Food Kingdom (Toyama Prefecture) https://shoku-toyama.jp/

  • Main lore areas

    Tateyama Town

  • Main ingredients used

    Dried kugomi (Mountain vegetable), Carrots, Satoimo(=Japanese taro), Fried thin tofu

  • History/origin/related events

    Ashikuraji area in Tateyama Town is the gateway to Tateyama mountain range, one of the three sacred mountains in Japan. In the Edo period (1603-1867), it was a village of Tateyama worship, and there were many lodgings where worshippers would gathered. "Tsubo-ni" is one of the vegetarian dishes served at these lodgings, and nowadays it is also served at home. The name comes from the fact that it was served in a deep-bottomed vermilion lacquered bowl with a lid, called tsubo-bowl. The main ingredient is kugomi, a spring mountain vegetable. Another name for the sprout is ostrich fern, and it is also called kogomi in some areas. Although it is a wild vegetable with a short season, it is picked in spring, dried in the sun, and preserved so that it can be used throughout the year, making it possible to make tsuboni all year round. In addition to kugomi, carrots, satoimo(=Japanese taro), and fried thin tofu are also included in the dish, making it rich and filling. The soy sauce-based broth is infused with the flavor of kugomi, giving the dish a rich, flavorful taste that reminds one of the bounty of the mountains.

  • Opportunities and times of eating habits

    Originally a vegetarian dish for lodging monks, it came to be prepared at funerals, Buddhist memorial services, and Bon festivals, and is now a common part of everyday meals. Since it is made from dried kugomi, it can be enjoyed in any season.

  • How to eat

    Boil and rehydrate dried kugomi and soak in water for about 2 days. Cut ingredients such as carrots, satoimo(=Japanese taro), and fried thin tofu into bite-size pieces. Saute kugomi and carrots in oil, add dashi (=Japanese soup stock) and other ingredients, and simmer. When the ingredients become soft, add soy sauce and other seasonings to taste, and continue to simmer slowly. The umami of kugomi is brought out by frying in oil.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    In Ashikuraji area of Tateyama Town, a famed mountain town , there is a restaurant which serves vegetarian food which used to be served in the inns and you can taste "Tsuboni" there. It is sometimes served during events such as “Tateyama Mountain Day Week” held on Mountain Day.

RECIPE

Ingredients (4 servings)

  • Kugomi (dried mountain vegetable) 16g
  • Carrot 1／2 of a medium
  • Fried thin tofu 1／4
  • Satoimo(=Japanese taro) 1 medium size
  • Soy sauce 2 tbsp.
  • Mirin (sweet rice wine) 2 tbsp.
  • Kombu(=kelp) Dashi (Japanese Soup stock) 2 cups
  • Vegetable oil 1 tsp.

How to cook

  • 1. Boil kugomi, soak in water overnight, and cut into 1 to 1.5 cm lengths.

  • 2. Cut carrot and satoimo(=Japanese taro) into chunks, and dice fried thin tofu.

  • 3. Pan fry kugomi, carrot and satoimo(=Japanese taro) in vegetable oil.

  • 4. Put step 3 and dashi (=Japanese soup stock) in a pan and simmer over low heat.

  • 5. When simmering, add soy sauce, mirin and fried thin tofu and simmer slowly.
    (Stir occasionally to prevent the ingredients from sticking together.)
    Finish seasoning lightly.
    Kugumi is called kusa-sotetsu in Japanese, but in Toyama Prefecture it is called kogome or kogomi (royal fern).

  • 6. Turn off the heat just before the satoimo(=Japanese taro) is about to boil down.
    Finish seasoning lightly.

provider : "Toyama Home Cooking" Menu Collection (Toyama 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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