# Zakuni ｜ Our Regional Cuisines

**Cuisine Name**: Zakuni

**Region**: Our Regional Cuisines

## Main Lore Areas
Takasaki City

## Main Ingredients Used
Konjac(=yam cake), Root vegetables, Surume (=Dried squid), etc.

## History, Origin, and Related Events
In Gunma, there is a custom of eating "Kenchin Jiru" during such events as "Ebisu-ko in autumn", "New Year's Ebisu-ko (Spring Ebisu-ko)", and "Setsubun (the first day of spring)". A local dish similar to "Kenchin Jiru" and handed down in Takasaki City is "Zakuni".Like "Kenchin Jiru", it is generally eaten on celebratory occasions, but it is especially unique in that it is made on special occasions by chopping the ingredients into small pieces. In addition, while "Kenchin Jiru" is characterized by the fact that the ingredients are first sauteed in a large amount of oil, “Zakuni" does not use oil and uses "Surume (=Dried squid)", which is not added in "Kenchin Jiru", as a "Dashi (=Japanese soup stock)". It has a long history and is said to have been made for at least 60 years.

## Opportunities and Times of Eating Habits
It is eaten as an “Osechi-ryori" dish at New Year's, and is also served at “Setsubun" and other festive occasions. It is also served at "Ebisu-ko", a festival held to pray for prosperous business, and is a staple dish at "Yashiki Festival". At "Yashiki Festival," an event to express gratitude to the gods, it is customary to offer it together with "sekihan (=red rice)" and fish with a head (such as dried sardines) to" Inari-sama", make a wish, and then eat it with the family.

## How to Eat
In general, "Kenchin Jiru" is made by frying vegetables in oil and then simmering them in "dashi (=Japanese soup stock)" for seasoning, but in “Zakuni", no oil is used and surume is added to the "dashi (=Japanese soup stock)", among other features. In the past, this dish was served at weddings, with the hope that the couple would not become “Water and Oil(Japanese Saying)". At weddings, kombu (=kelp) and other ingredients are added to the usual “Zakuni".

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In addition to being commonly made at home, some restaurants offer dishes arranged with “Zakuni". In addition, the city of Takasaki has been offering a course on “Traditional Food that Children Enjoy" to pass on the knowledge of "zakuni" and how to make it. In addition, for several years starting about 20 years ago, "zakuni" was sold at a store adjacent to a local JA store. In the future, the city is considering passing on "zakuni" through cooking classes at local community centers and other venues.

## Ingredients
- Carrot: 100g
- Daikon radish: 600g
- Gobou (=Burdock): 50g
- Fresh shiitake mushroom: 5 pieces
- Satoimo(=Japanese taro): 500g
- Konjac(=yam cake): 200g
- Bamboo rings: 2 pieces
- Surume-ika(Japanese common squid): 1 piece
- Naruto(=fish Cake): 1 piece
- Soy sauce: 50cc
- Mirin(=sweet rice wine): 50cc
- Sake: 50cc
- Salt: 1 tsp.
- sugar: 1 tsp.
- Katakuriko(=potato starch): 3 tbsp.
- Dashi (=Japanese soup stock): a little

## Recipe
1. 1. Boil Gobou(=Burdock), satoimo(=Japanese taro), and konjac(=yam cake) respectively. Cut all ingredients into 1 cm pieces. Cut Japanese common squid into small pieces and soak in hot water.
2. 2. Put Satoimo(=Japanese taro) and other ingredients except katakuriko(=potato starch) into a pot, add enough water to cover the ingredients and the juice of Surume-ika(Japanese common squid) and simmer until soft.
3. 3. Add the satoimo(=Japanese taro) and season with seasonings, simmer for a while, then add water-soluble Katakuriko(=potato starch) to thicken the sauce.

## Provider Information
provider : Non Profit Organization Gunma Food Culture Research Association

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