# Ebi Misosiru(Shrimp miso soup) ｜ Our Regional Cuisines

**Cuisine Name**: Ebi Misosiru(Shrimp miso soup)

**Region**: Our Regional Cuisines

## Main Lore Areas
Toyonaka-Cho

## Main Ingredients Used
Shiba Shrimp, white miso, tofu

## History, Origin, and Related Events
In the Seto Inland Sea, many kinds of shrimps can be caught in abundance.Shrimps that grow only to about 10 cm in length are called "small shrimps," and the "shiba shrimps" used in "Ebi Misosiru(=Shrimp miso soup)" are also classified as small shrimps.The Ugajinja Shrine in Toyonaka-cho, Mitoyo City, holds an annual autumn festival to give thanks for a good harvest. Known as the "doburoku festival," it is a lively event that also includes an entertainment contest. After the ritual is performed, "doburoku(kind of sake)" is served to the participants. At that time, "Ebi Misosiru(=Shrimp miso soup)" is also served along with rice and "namasu (=sweetened boiled fish paste)" as a local delicacy.Ugajinja has been using the traditional method of making "doburoku" since about 300 years ago, when it was first permitted to brew "doburoku". Ugajinja is the only shrine in Shikoku permitted to make "doburoku", and in March, "doburoku" is offered to the Ise Shrine, and the set of ancient brewing tools used are designated as a prefectural cultural asset.

## Opportunities and Times of Eating Habits
In autumn, a "doburoku festival" is held every year to give thanks for a good harvest."Ebi Misosiru(=Shrimp miso soup)" is one of the local dishes served with "doburoku".

## How to Eat
Drain the water from the rice.Rinse the rice, discard the water, and use the water from the second rinsing. Remove the heads and tails from the shrimp and rinse them in salted water. Put them in a bowl without peeling the shells, add the water from the rice rinsing and blend with a blender. Place the remaining water in a saucepan and heat. Add the shrimp and bring to a boil, stirring constantly, then add the white miso paste and simmer over low heat for about 20 minutes. Add diced tofu and simmer. At this point, stir carefully so as not to burn. Arrange in a serving bowl and sprinkle with japanese leek at the end.

## Efforts for Preservation and Succession
The "doburoku" festival is still held every year, and "Ebi Misosiru(=Shrimp miso soup)" was once available at the festival, but in recent years it has been made at home and passed down from generation to generation.

## Ingredients
- Shiba shrimp: 60g
- White miso: 100-110g
- Red miso: A little
- Rice rinsing liquid: 700ml
- Japanese leek: a little
- tofu: 1／2 tofu (200g)

## Recipe
1. 1. Drain the rice. Use the water from the second time.
2. 2. Wash the shrimp in salted water. Remove the heads and tails from the shrimp, wash them, place them in a bowl with the shells on, add 500 ml of the rice water and blend.
3. 3. Put the remaining rice water in a pot and heat, add 2, bring to a boil, stirring with a wooden spoon, add white miso (or red miso if you prefer), and simmer over low heat for about 20 minutes.
4. 4. Add diced tofu to 3 and simmer over low heat for another 10 minutes, stirring to prevent burning.
5. 5. Serve in bowls and sprinkle with japanese leek.

## Provider Information
provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture

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