# Dojo kenchinjiru ｜ Our Regional Cuisines

**Cuisine Name**: Dojo kenchinjiru

**Region**: Our Regional Cuisines

## Main Lore Areas
The eastern region (Yasugi City, etc.)

## Main Ingredients Used
Loach, burdock, shiitake mushrooms, carrot, radish, etc.

## History, Origin, and Related Events
Yasugibushi is a folk song that has been passed down in Yasugi City since ancient times. The “loach scooping” movement, in which the dancer holds a colander and dances with humorous choreography, is well-known. According to one theory, this loach scooping gesture was adapted from the movements of men working in iron sand curation workshops. Even though loach is “dojo” in Japanese, the “dojo” in this dish’s name does not refer to the river fish “loach” but instead refers to soil, which is also “dojo” in Japanese.That being said, even before the creation of Yasugibushi, loach food culture had taken root in Yasugi City. As goes the saying, “one eel and one loach,” it was a nutritional food to boost one's energy. Loach was such a familiar ingredient that it was even recorded in the fish category of the Record of Izumo’s Domestic Products which was a compilation by the Matsue domain of the products of the territory at the end of the Edo period.In Yasugi City, which ranks second in the nation in loach production, the aquaculture business began in earnest after the war. Currently, it is focusing on branding the Aozora Loach that was grown in rice fields.There are a variety of loach dishes, including fried loach, Yanagawa hotpot, and candied stew, but dojo kenchinjiru, which is made with loach and plenty of other ingredients from the mountains of Shimane Prefecture, is popular.

## Opportunities and Times of Eating Habits
It is said that during the spawning season in early summer, loaches are fatty and delicious. Shipping peaks in the summer. In the olden days, they were eaten during “mud removal” after rice planting. Nowadays, it is rarely served at the dinner table in ordinary households and is often seen at restaurants that serve local cuisine.

## How to Eat
It is sometimes eaten with miso, but it is also delicious when added to soup. Fry the loach in a pan with oil, then pour in hot water and add dashi stock. In addition to seasonal root vegetables such as carrots and radish, you can also add shiitake mushrooms and tofu. Adding sugar makes it more flavorful.When frying loach in oil, it may splash around in the pan. If you put the loach in a pot containing sake in advance, cover it, and let it sit for a while, it will behave and be easier to cook.

## Efforts for Preservation and Succession
When in season, you can buy fresh loach at supermarkets and production associations. In the past, it was a freshwater fish commonly seen in rice fields and rivers, but now it has become a rare and luxury fish, and opportunities to eat it are decreasing. For this reason, Yasugi City is working to develop local gourmet dishes made with loach in order to pass on this local specialty to future generations, and local volunteer restaurants serve curry sushi and omelet rice made with loach.

## Ingredients
- Loaches (small): 18
- Firm tofu: 1／2
- Taro: 3
- Radish: 1／10
- Carrot: 1／4
- Konjac: 1
- Burdock: 20g
- Dashi stock: 600cc
- Salt: Just a little
- Light soy sauce: 60cc
- Mirin: 60cc
- Sugar: 3 tbsp.
- Squeezed ginger juice: Just a little
- Oil: Appropriate amount

## Recipe
1. 1. Cut the tofu into 2cm cubes, then cut the taro, radish, and konjac into bite-sized pieces.
2. 2. Cut the burdock into cubes and soak in water to remove the scum. Stir-fry all the vegetables in oil, and once they are half-cooked, add the tofu and dashi stock. Dojo kenchinjiru
3. 3. Once the vegetables are cooked, add the loach and seasonings and bring to a boil. Dojo kenchinjiru
4. 4. Serve with diagonally chopped white onions and green onions on top.

## Provider Information
provider : Mr. Yu Morii, Executive Director of the Shimane Prefecture Culinary Federation

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