# Tsunkidagojiru ｜ Our Regional Cuisines

**Cuisine Name**: Tsunkidagojiru

**Region**: Our Regional Cuisines

## Main Lore Areas
The entire prefecture

## Main Ingredients Used
Vegetables and wheat flour

## History, Origin, and Related Events
Both "flat dago" and "dagojiru", local dishes of Saga Prefecture, are made with "dago". “Dago” is a corruption of the word “dango,” and "flat dago" is a snack made by boiling flat wheat dough and sprinkling it with brown sugar. "Dagojiru", on the other hand, is a soup made by simmering wheat flour dumplings with plenty of seasonal vegetables. It is said that the name changes depending on the shape of the "dango" and the region, such as “dangojiru,” “nebadagoju,” “hirahibojiru,” and “tsunkidagojiru.” Among them, tsunkidagojiru is made by tearing the "dango" by hand, as can be understood from the word “tsunki” in the name, which means “to tear” in Takeo's dialect. In addition to Saga Prefecture, it is eaten in wide areas such as Kumamoto, Oita, and Miyazaki Prefectures as a dish to warm the body on cold days. Ingredients vary, but basically, seasonal vegetables are used. In addition, it is said that in some regions, whale meat is used instead of chicken, and adzuki beans are added.

## Opportunities and Times of Eating Habits
In Saga Prefecture, where barley production is thriving, it has been eaten as a substitute for staple foods such as white rice and chagayu when they are unavailable. It used to be a staple food, but nowadays it is often eaten as a side dish. Also, it is said that it was eaten as a snack between meals or a late-night snack by farmers who worked from morning until sunset, planting and harvesting rice.

## How to Eat
Cut vegetables such as taro and carrots into bite-sized pieces. Boil the vegetables and soup stock together, and once they are cooked, knead the wheat dango with hot water until they are as soft as an earlobe, tear them into bite-sized pieces, and add them to the pot. Once cooked, season with miso or soy sauce. If you add steamed and mashed sweet potatoes to the "dango", they will not get hard even when cold.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being commonly made at home, it can also be enjoyed at restaurants in the prefecture.

## Ingredients
- Wheat flour (all-purpose flour): 400g
- Hot water (for the flour): 300cc
- Pumpkin: 200g (1／5th of a pumpkin)
- Mizuimo (stem) (or hasuimo (stem)): 100g
- Potatoes: 100g (2 medium pieces)
- Carrot: 100g (1 piece)
- Eggplant: 100g (1 medium piece)
- Whale skin (fat): 100g
- Green onion: 50g (2 pieces)
- Miso: 120g
- Water: 10 cups

## Recipe
1. 1. Slice the whale skin (fat) into 2-3 mm thick slices and lightly boil to remove excess oil and odor. Cut each vegetable into bite-sized pieces, soak the mizuimo (stem) and eggplant in water, and leave for 5 minutes to remove the lye.
2. 2. Pour 10 cups of water into a pot, add the potatoes, carrots, pumpkin, taro, and whale in that order, and bring to a boil. (About 10 to 15 minutes over medium heat, until soft.) When about 80% cooked, add the mizuimo and eggplant.
3. 3. Knead the flour with hot water until it is softer than an earlobe. At this time, add about 300cc of hot water little by little until it reaches the hardness of an earlobe. Tear this into bite-sized pieces and drop them in. The shape to tear is similar to that of suiton, and you can pull it with three fingers to tear it as appropriate.
4. 4. Add the torn flour and boil for about 5 minutes, then add the miso and season to taste. Finally, sprinkle with chopped green onions.

## Provider Information
provider : "Local Cuisine of Odonga Town"

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