# Uchimamejiru (Soybean and vegetable miso soup) ｜ Our Regional Cuisines

**Cuisine Name**: Uchimamejiru (Soybean and vegetable miso soup)

**Region**: Our Regional Cuisines

## Main Lore Areas
Kohoku Area

## Main Ingredients Used
Soybeans, satoimo(=Japanese taro), turnips, fried thin tofu, green onions, tofu, etc.

## History, Origin, and Related Events
"Uchimame-jiru" is a dish made by boiling smashed soybeans together with turnips, daikon radishes, satoimo(=Japanese taro), and the like, and turning it into miso soup. Uchimame refers to soybeans that are steamed, individually crushed with a wooden mallet into a flower shape, and then dried. This practice is widespread in the snow-prone region of Kohoku. By crushing the steamed soybeans with a wooden mallet, the cooking process is expedited, allowing the beans to absorb flavors more effectively. The resulting broth is rich, and the soft texture is crafted to be palatable to people of all ages."Uchimame-jiru" is often served as an offering during the Buddhist memorial service at temples. It serves as a valuable source of protein during the harsh winter in the Kohoku region and is considered an essential dish during this season. In the Azuchi-Shimotoyoura area in Omihachiman City, "Uchimame-jiru" is said to be a ceremonial soup served during pilgrimage to Ise-ko. In addition to smashed soybeans, it includes satoimo(=Japanese taro), zuiki (taro leaf stalk), tofu, and fried thin tofu. The hearty "Uchimame-jiru" also contains turnips, satoimo(=Japanese taro), daikon radish, and, notably, Nobunaga negi (green onions). Slowly simmering these ingredients enhances their sweetness, resulting in a more delicious flavor. Nobunaga negi is a thick white onion cultivated in the Azuchicho area of Omihachiman City, named after Oda Nobunaga, who lived boldly and independently. It is in season from late November to the end of March, and its sweetness intensifies when thoroughly cooked. Uchimame is also used in simmered dishes.

## Opportunities and Times of Eating Habits
"Uchimame-jiru" is a staple dish served during the memorial service of Shinran Shonin, but it is also consumed as a common winter daily meal, particularly in the Kohoku region.

## How to Eat
To prepare "Uchimame," soybeans are washed and soaked in water for about an hour. Afterward, they are boiled in hot water, and while still hot, placed in a plastic bag for 5 hours to steam. Each bean is individually pounded with a wooden mallet to flatten it. The smashed soybeans are then put into a pot, and a quarter amount of miso and dashi broth are added for simmering. Ingredients such as turnips, satoimo(=Japanese taro), fried thin tofu, and others are added to the pot and cooked.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, "Uchimame-jiru" is made in households and passed down from generation to generation, and it is also served in school lunches. In the Kohoku region, dried "Uchimame" can be purchased at supermarkets.

## Ingredients
- Soybeans: 40g
- Satoimo(=Japanese taro): 2
- Turnip: 1
- fried thin tofu: 1
- Tofu: 1／3
- Green onion: 1
- Dashi (=Japanese soup stock): 800ml
- Miso: 70g

## Recipe
1. 1. Wash soybeans, soak them for 1 hour, then boil in hot water for 3 minutes. Drain the water, put the beans in a plastic bag while still hot, and let them sit for 5 hours. Pound each bean flat with a wooden mallet.
2. 2. Place the pounded soybeans in a pot, add a quarter of the miso, and simmer in dashi broth.
3. 3. Cut turnips into gingko nut shapes, peel satoimo(=Japanese taro) and cut into bite-sized pieces, and briefly soak the fried thin tofu in hot water before cutting into 3cm lengths.
4. 4. In the pot, add turnips, satoimo(=Japanese taro), and fried thin tofu. Simmer until the satoimo(=Japanese taro) becomes tender. Then add the remaining miso and tofu, adjusting the seasoning.
5. 5. Serve in bowls and sprinkle green onions on top.

## Provider Information
provider : Shiga Food Culture Research Association

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