# Tougan-jiru(White gourd Soup) ｜ Our Regional Cuisines

**Cuisine Name**: Tougan-jiru(White gourd Soup)

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Aichi Prefecture, Centering on the Owari and Nishi Mikawa Areas

## Main Ingredients Used
Tougan(=White gourd), chicken meat, dried shiitake mushroom

## History, Origin, and Related Events
Aichi Prefecture is second only to Okinawa in the volume of shipments of "Tougan(=White gourd)", and "Tougan(=White gourd)" cuisine is widely popular in the prefecture. It is said that the "Tougan(=White gourd)" originated in India and was brought to Japan via China. It is mentioned in documents dating back to the Nara period (710-794), suggesting that it has been eaten since ancient times. Although it is in season in summer, it is said that it was named "Tougan (meanings winter melon) " because its thick and tough skin was so long-lasting that it would last until winter if stored in a cool and dark place.The small-sized "Tougan(=White gourd)", “Early Togan," has been cultivated since the Meiji era (1868-1912) and is known as a traditional vegetable of Aichi Prefecture. In recent years, the number of small ones has been increasing due to breeding, but in the past, they were large and were often eaten during the postwar period when food was scarce. “Early Togan" are not popular because of the white powder that sticks to the hands, and in recent years, “Ryukyu Togan" have become the most commonly cultivated variety.Since it has a light flavor and is easily seasoned, it is used in a variety of dishes, such as miso soup, simmered dishes, and stir-fried dishes. One of the most popular of these dishes is "Tougan-jiru(=White gourd Soup)," a soup of “Tougan" with dashi (Japanese soup stock).

## Opportunities and Times of Eating Habits
It is eaten from July to October, during Tougan(=White gourd) harvest season, and since more than 95% of it is water, it is a good source of moisture during the summer months. It can be eaten chilled or hot as a summer heat reliever.

## How to Eat
Remove the guts from "Tougan(=White gourd)", cut into bite-size pieces, peel the skin, and simmer in dashi (=Japanese soup stock) with other ingredients such as chicken meat and shiitake mushrooms. When the ingredients are cooked, thicken the soup with Katakuriko(=potato starch) and eat it when it is well blended.Ingredients other than tofu paste vary from household to household, but fried thin tofu is also popular, as it is preferred to have a good dashi (=Japanese soup stock)If you want to make the skin of "Tougan(=White gourd)" smooth to the palate, you should cut it thicker. On the other hand, if you cut the skin thin, you can enjoy the texture and the green color of the skin when it is stewed.Dashi (=Japanese soup stock) is often made from dried shiitake mushrooms instead of bonito or dried sardines.

## Efforts for Preservation and Succession
Even today, every household makes "Tougan-jiru(White gourd Soup)" in the summer when togan is available at supermarkets and other places.

## Ingredients
- Tougan(=White gourd): 1／2 piece (900g)
- Chicken leg meat: 200g
- Dried shiitake mushroom: 3 pieces
- [seasoning A] Dashi stock: 800ml
- [seasoning A] Light soy sauce: 4 tbsp.
- [seasoning A] Mirin(=sweet rice wine): 4 tbsp.
- [seasoning A] Sake: 3 tbsp.
- [seasoning A] Salt: a pinch
- Katakuriko(=potato starch) dissolved in water: 2 tbsp.

## Recipe
1. 1. Remove the tougan(=White gourd)'s guts, cut into cubes of about 3 cm, and peel the skin thinly.
2. 2. Cut Chicken leg meat into bite-sized pieces. Soak dried shiitake mushrooms in water and slice into thin strips.
3. 3. Bring [seasoning A] to a boil in a saucepan, add 1 and 2, and simmer for 30 minutes
4. 4. Add dissolved katakuriko(=potato starch) and thicken.

## Provider Information
provider : Aichi's 50 Local Recipe Collection

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