# Mimi ｜ Our Regional Cuisines

**Cuisine Name**: Mimi

**Region**: Our Regional Cuisines

## Main Lore Areas
Fujikawa Town, Jukkoku area

## Main Ingredients Used
Daikon radish, carrots, taro, burdock root, shiitake mushrooms, green onions, miso, flour, etc.

## History, Origin, and Related Events
"Mimi" is a local dish mainly in the Toya area of Fujikawa Town. It is made by kneading flour and cutting it into bite-size pieces, then sticking the two corners of the dough together to make a triangular shape and stewing it with vegetables in a miso flavor. It is similar to "houtou," but "mimi" is so named because of its distinctive triangular shape, which resembles the shape of a "winnowing basket," a farming implement (some say it is because it resembles an ear). There is also a legend that a warrior of the Minamoto clan ate it to celebrate his victory in battle in Juya (various theories exist), and it is said to have been called "fuku-mi," meaning "to scoop up good fortune," which in turn became "mimi. It is said to have been considered a very auspicious food, and became a dish for New Year's and festive occasions. In Jukkoku, "mimi" is still served to the god of the year for breakfast on New Year's Day every year, and is then eaten with the family.

## Opportunities and Times of Eating Habits
It is eaten on the morning of New Year's Day and at festivals and celebrations where many people gather.

## How to Eat
Knead flour with lukewarm water, cover with a wet dish towel, and let rise for about 30 minutes. Add "Mimi" to the vegetable broth and simmer further, adding miso at the end to taste. The "mimi" does not need to be pre-boiled.

## Efforts for Preservation and Succession
"Mimi" is made at home on New Year's Day and passed down as a "hometown" taste. It can also be enjoyed at restaurants. Some elementary and junior high schools serve it as a school lunch with an explanation of the origin and history of "Mimi".

## Ingredients
- daikon radish: 200g
- carrot: 100g
- taro: 500g
- burdock root: 120g
- shiitake mushroom: 90g
- Green onion: 100g
- Miso paste: 100g
- [dough] Flour: 300g
- [dough] Lukewarm water: 150ml
- [Dashi stock] Niboshi (dried sardines): 20g
- [Dashi stock] Water: 800ml

## Recipe
1. 1. Cut daikon radish into chunks, carrot into half-moon slices, and taro into bite-sized pieces. Cut burdock root diagonally, shiitake mushrooms finely, and leeks into small pieces.
2. 2. Put flour and lukewarm water in a bowl, knead well by hand, cover with a wet dish towel, and let stand for 30 minutes. Place on a board, spread thinly with a pasteboard, and cut into 5 cm squares.
3. 3. Make a broth with dried sardines and boil the vegetables.
4. 4. When the vegetables are tender, add the minced fish and simmer.

## Provider Information
provider : "Yamanashi-no-shoku: A Handbook for Experiencing the Whole Food of Yamanashi"

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