# Satsuma Jiru ｜ Our Regional Cuisines

**Cuisine Name**: Satsuma Jiru

**Region**: Our Regional Cuisines

## Main Lore Areas
The whole prefecture

## Main Ingredients Used
Chicken, dried shiitake mushrooms, konjac, burdock, carrots, radishes, taro, miso, green onions

## History, Origin, and Related Events
“Satsuma Jiru" is a miso soup with a lot of ingredients including chicken. “Satsuma” is present-day Kagoshima Prefecture. According to the "Satsuma Kyudenshu" (the old biography of Kagoshima), the tradition of eating chicken by boiling it is said to have existed since old times. In Kagoshima Prefecture, since the Edo period (1603 - 1867), samurai of the Satsuma used to hold cockfighting competitions in order to raise their morale. They wrung the neck of the defeated chicken and cooked it with vegetables, which is said to be the beginning of “Satsuma Jiru”. Even after cockfighting was banned, people let chickens range free in every household, and the chickens were cooked and eaten when guests were present or for celebrations. Kagoshima Prefecture has been breeding chickens to this day. Satsuma Wakashamo, Satsuma Jidori and Kuro Satsuma-dori, which are representative of the prefecture, are branded as "Kagoshima Jidori (local chicken)". It is a breed of Satsuma-dori, and popular as a brand name chicken for its elasticity, sweetness, and color. Satsuma-dori were raised for cockfighting during the Edo period, but nowadays they are raised only for ornamental purposes. Because of this, various chicken dishes such as “chicken sashimi”, “chicken rice”, “stewed dishes”, and “yakitori” (grilled chicken) are popular in Kagoshima Prefecture as well as “Satsuma Jiru”.

## Opportunities and Times of Eating Habits
In ancient times, chicken stew was often made on special occasions such as celebrations. Today, there is no specific time of year, but it is often eaten in the cold winter months because of its rich ingredients and warming taste.

## How to Eat
Saute ingredients such as chicken, shiitake mushrooms, konnyaku, gobo (burdock root), and daikon radish, then add broth and seasonings to taste. You can also add condiments such as green onions and ginger to taste. The chicken broth will soak into the miso soup, giving the dish a rich and nourishing flavor. Seasoning and ingredients other than chicken vary depending on the season and the household.

## Efforts for Preservation and Succession
It is still often made at home and passed down from parents to children. It is also made at schools as part of school lunch menus or in home economics classes, and is popular among the younger generation. It is also served at local events.

## Ingredients
- oil: 1 tsp.
- Chicken thigh meat (cut into small pieces): 60 g
- Dried shiitake mushrooms (rehydrated and shredded): 4 g
- Konnyaku (konnyaku) (cut into strips): 60g
- Small burdock root: 60g
- Carrot (cut into 0.5cm pieces): 60g
- Daikon radish (cut into 0.5cm pieces): 80g
- Dashi stock (shiitake mushroom stock + water): 800cc
- Taro (cut into 1 cm wide chunks): 120g
- Nama-age (diced): 60g
- Barley miso: 60 g miso
- brown sugar: a pinch
- sake: a pinch
- Green onion, cut into small cubes: as needed

## Recipe
1. 1. Wash and rehydrate dried shiitake mushrooms. Use the water as broth.
2. 2. Heat oil in a pan and saute chicken and shiitake mushrooms, then konnyaku, burdock root, carrot, radish and other hard vegetables in this order.
3. 3. Add broth to 2, then add taro and namaage, and bring to a simmer.
4. 4. When vegetables are cooked, add miso and other seasonings and season to taste.
5. 5. Serve in bowls and garnish with green onions.

## Provider Information
provider : Kagoshima School Dietitians Association

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