# Iwashi no Dangojiru ｜ Our Regional Cuisines

**Cuisine Name**: Iwashi no Dangojiru

**Region**: Our Regional Cuisines

## Main Lore Areas
Hokuso and Kujukuri areas

## Main Ingredients Used
Sardine, daikon radish, carrot, taro, green onion

## History, Origin, and Related Events
Kujukuri area is rich in seafood and local delicacies, and it has been known for its favorable fishing grounds since long ago. Sardines are the representative seafood of the Kujukuri area, and they are nicknamed the "Rice of the Sea" because they have been caught in large quantities since the Edo period. There are a large variety of dishes that take advantage of the deliciousness and nutritious value of sardines, which are a mainstay of dining tables throughout the Kujukuri area. One of the classic dishes among these is "Iwashi no Dangojiru| (sardine dumpling soup) made with sardines caught from November through March. Products such as sesame-seed pickled sardines, whole dried sardines, and mirin-dried sardines are sold at the "Kujukuri Beach Big Sardine Catch Festival" held from February to March each year. In addition to classes held by local residents on how to prepare sardines, you can taste a variety of sardines dishes, including freshly fried sardine tempura.

## Opportunities and Times of Eating Habits
"Iwashi no Dangojiru" can be eaten all year round, but it is most often eaten in the cold winter for the warming soup filled with ingredients such as daikon radish and dumplings made by mixing sardine paste with miso. It is often made using Seguro sardine, which is in season during the winter from November to March.

## How to Eat
Cut the daikon radish and carrot into small pieces, and the taro into bite-size pieces. Fillet the sardine, chop into rough pieces, the grind in a mortar. Add grated mountain yam, egg, and miso to the mortar and mix together. Fill a pot with water, add the daikon radish and carrot, and bring to a boil. Once boiling, add the taro. Use two spoons to form the sardine paste into dumplings, then drop into the pot and boil. Season with soy sauce, sprinkle with green onion at the end, then remove from heat.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is still made at home today, and is passed down from parents to children. It is served as part of school lunches, and it is popular among the younger generation. In addition, a "New Year's Day Festival" is held in Kujukuri every year on January 1st, providing the opportunity to try foods such as "Iwashi no Dangojiru" and whole dried fish.

## Ingredients
- Seguro sardine: 100g
- Daikon radish: 100g
- Carrot: 50g
- Taro: 100g
- Green onion: 1／2
- Water: 4 cups
- Soy sauce: just a little
- [Ingredient A] Mountain yam (grated): 1／2 tbsp.
- [Ingredient A] Beaten egg: 2 tbsp.
- [Ingredient A] Miso: 30g

## Recipe
1. 1. Cut the daikon radish and carrot into small pieces.
2. 2. Cut the taro into bite-size pieces.
3. 3. Roughly chop the filleted sardine, then grind in a mortar. Add the Ingredient A items and mix together.
4. 4. Pour water into a pot, add the ingredients from step 1 and heat. When it comes to a boil, add the ingredients from step 2.
5. 5. Use two spoons to form the paste from step 3, then add it to the pot from step 4 and simmer.
6. 6. Season with soy sauce, sprinkle with green onion, and remove from heat.

## Provider Information
provider : "Chiba no okazu" (Chiba Dietary Improvement Council)

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