# Butajiru (Butajiru/Tonjiru) ｜ Our Regional Cuisines

**Cuisine Name**: Butajiru (Butajiru/Tonjiru)

**Region**: Our Regional Cuisines

## Main Lore Areas
The whole prefecture

## Main Ingredients Used
Pork, daikon radish, carrot, taro, konjac, fried tofu, miso

## History, Origin, and Related Events
Pork is one of the specialties of Kagoshima Prefecture. It has the largest number of pigs raised in Japan, and "Kagoshima Kurobuta" is well-known as a pork brand throughout the country. It was taboo to eat animals during the Edo period due to the influence of Buddhism, which discouraged killing, but it is said that pork, wild boar, and deer were eaten often in the "Satsuma Domain". A native breed called "Shimabuta" was also bred in the Amami region. It is thought that foreign culture was able to permeate and influence the "Satsuma domain" due to the fact that the Ryukyu Islands, which were was far away from Edo and a territory of the "Satsuma domain", were involved in international trade. "Kurobuta" is also said to have been brought to the Ryukyu Islands by "Shimazu Iehisa", a famous Satsuma military commander during the Edo period. Later on, during the Meiji period, they were further improved by cross-breeding with the British Berkshire breed. There was a time when the fast growing "Shirobuta" were bred more and "Kurobuta" were bred less, but through the promotion of the tender and flavorful "Kurobuta", it became established as the "Kagoshima Kurobuta" brand of today. The mild climate of Kagoshima Prefecture also enables an abundant cultivation of barley miso. Barley miso from Kagoshima Prefecture is made using more koji and less salt to result in a sweeter flavor. Thus, Kagoshima Prefecture features many dishes that use pork and miso, such as "Tonkotsu" and "Buta Miso." "Butajiru" is another a typical example.

## Opportunities and Times of Eating Habits
It is eaten throughout the year, but it is cooked more often in the winter as a warming dish.

## How to Eat
In addition to pork, ingredients such as daikon radish, carrot, and taro are cut into bite-size pieces and simmered in dashi broth. Once the ingredients are soft and cooked through, miso is added, then it is divided into bowls and eaten with finely chopped green onions and julienned ginger. Aside from the pork, any leftover vegetables can be used as the ingredients. It varies depending on the household.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is simple to prepare, so it is still frequently made at home today. It is a miso soup that is beloved around the country, not only in Kagoshima Prefecture. It is often included in school lunches for its good nutritional balance. It can also be made in large quantities and served to attendees at large events and functions.

## Ingredients
- Thinly sliced pork: 80g
- Daikon radish: 100g
- Carrot: 50g
- Taro: 100g
- Konjac: 50g
- Thick-fried tofu: 50g
- [Condiments] Spring onion, ginger: appropriate quantity
- [Broth] Dried sardine: 20g
- [Broth] Water: 3 cups
- [Broth] Barley miso: 50g
- Oil: as needed

## Recipe
1. 1. Put the dried sardines in the water for 30 minutes, then bring to a boil and remove the sardines after boiling for 3 minutes (sardine dashi broth).
2. 2. Cut the ingredients into bite-size pieces, heat oil in a pot, stir-fry the pork, then add all ingredients other than the spring onion and ginger. Once the ingredients are coated in oil, add the sardine dashi broth from step 1 and simmer while removing the scum. When the ingredients become soft, dissolve the miso and add it into the pot.
3. 3. Serve in bowls with finely chopped spring onions and julienned ginger on top.

## Provider Information
provider : "NPO Kirishima Shokuiku Research Institute"

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