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Goae / Nasu no Zunda-ae ｜ Our Regional Cuisines

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  • Tottori Prefecture

    Goae / Nasu no Zunda-ae

Goae / Nasu no Zunda-ae

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  • Goae / Nasu no Zunda-ae
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    Image source: Nichinan Town Dietary Education Promotion Council "Taste of Nichinan no mura"

  • Main lore areas

    West Area (Nichinan Town)

  • Main ingredients used

    Soybeans (edamame), Vegetables, Mushrooms, etc.

  • History/origin/related events

    "Goae" is a local dish in Nichinan Town, located in the western region, where boiled and mashed soybeans ("go") are used as a coating to mix with vegetables and mushrooms. Nichinan Town is situated in the mountainous area of the Hoki region, accounting for 90% of its area covered by forests. It is one of the snowiest areas in the prefecture, adjacent to Shimane, Hiroshima, and Okayama prefectures.
    With a limited cultivation area due to heavy snowfall, the residents used to utilize the steep slopes of the mountains, set ablaze during "Yakiyama" for afforestation, to cultivate crops like Daikon radishes, beans, soba (buckwheat), and rapeseed, relying solely on the ash from burned vegetation for nutrients. Among these, soybeans were highly valued as they were rich in protein, vitamins, and minerals, earning them the nickname "the meat of the field" for being a valuable nutritional source.
    For "Goae", dried soybeans soaked overnight are boiled and used. When made with freshly harvested young soybeans known as "edamame", it becomes a vibrant and beautiful dish due to the vivid green color. "Go", the mashed soybeans, is prepared by grinding them with a "kagatsu" (mortar) and "meguri" (pestle), adding a little water. It is then mixed with vegetables and mushrooms. "Go" can also be used in miso soup, known as "Go" soup.

  • Opportunities and times of eating habits

    "Goae" was traditionally prepared to entertain guests with meals during Buddhist ceremonies. It is also consumed during festivals.

  • How to eat

    Boil soybeans, then mix them well in a mortar with sugar, miso, and dashi (=Japanese soup stock). This mixture is then combined with vegetables. Sometimes, salt-pickled mushrooms or konjac may also be added.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    In Nichinan Town, local food culture is being preserved through the efforts of community members involved in food education. They have created a booklet featuring regional dishes, which is published on the town's website. This initiative has been recognized by the prefecture and commended as a food education promotion activity.
    Furthermore, workshops are organized in local community centers and meeting places, allowing people to experience making traditional local dishes. "Goae" is included in the recipe booklet, and it is also offered as part of school lunch menus. Efforts are being made to pass down local cuisine to younger generations and households.

RECIPE

Ingredients (4 servings)

  • Eggplant 300g
  • Edamame (young soybeans, net weight) 50g
  • Myoga (Japanese ginger) small 3
  • Sugar 15g
  • Miso 10g
  • Dashi (=Japanese soup stock) 25ml

How to cook

  • 1. Boil the edamame, peel them, and grind them in a mortar. Add sugar, miso, and dashi, then mix well.

  • 2. Cut the eggplant into approximately 5 cm (2 inches) pieces, briefly boil, and rinse in water. Julienne the myoga. (Eggplant can be grilled or heated in the microwave.)

  • 3. Squeeze out excess water from the eggplant, then mix it with myoga using the dressing made in step 1.

provider : Nichinan Town Dietary Education Promotion Council "Taste of Nichinan no mura"

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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