# Omiisan ｜ Our Regional Cuisines

**Cuisine Name**: Omiisan

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Tokushima Prefecture

## Main Ingredients Used
Miso, rice, satoimo(=Japanese taro), daikon radish, daikon radish's leaves

## History, Origin, and Related Events
"Omiisan" refers to porridge seasoned with miso. In the old days, miso was called "mii," which became "omiisan" by adding the honorific "o" and "san". In Tokushima, where rice was considered difficult to grow in the soil, buckwheat and barley were used as staple foods instead, and the quantity of rice was often bulked up by adding various other ingredients. "Omiisan" was also a favorite meal with plenty of daikon radish and satoimo(=Japanese taro) added to make it a filling meal. The recipe was not very specific, except for seasoning with miso and using iriko Dashi (=Japanese soup stock (dried sardines)), and the ingredients used were sometimes chives, miso, tofu, etc. Each family made their own unique "omiisan". It is a simple and familiar local dish that is full of vegetables, nutritious, and also economical.

## Opportunities and Times of Eating Habits
In the days when rice was precious, small rice that could not be shipped due to poor quality was often used for "omiisan" because it was a waste. It is said to have been a popular daily dish devised to make use of leftover miso soup and cold rice, so that food would not be left over until the end of the meal. It was often eaten as a home-style dish to warm the body, especially during the winter season, and is also said to be a comforting dish that family members would make when they were sick or otherwise not feeling well.

## How to Eat
Cut satoimo(=Japanese taro), daikon radish and daikon radish's leaves into small pieces and put them in Dashi made from dried sardines with washed rice and bring to a boil. Bring to a boil, reduce heat to low, and scatter the miso throughout the pot, leaving some clumps. After about 30 minutes, the miso will dissolve nicely and the rice will become soft, so stir and steam to complete the process. The trick is to leave the miso mixture in the bowl without stirring it, as it will burn.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)A dish commonly prepared at home. Many people call "omiisan" "the taste of Tokushima" or "a nostalgic taste". Tokushima Prefecture publishes "Discover your hometown! Awakko Cultural Ambassador News" features reports by junior high school students in the prefecture introducing "omiisan". The magazine is also making an effort to pass on the tradition to children.

## Ingredients
- Rice: 100g
- Dashi (=Japanese soup stock) (15g dried sardines): 4 cups
- Satoimo(=Japanese taro): 250g (5 medium)
- Daikon radish: 200g
- Daikon radish's leaves: 1／2 bunch
- Miso: 40g

## Recipe
1. 1. [Make Dashi (=Japanese soup stock)] Put niboshi (dried sardines) in a dashi bag and soak in water the day before cooking or 5 hours before cooking to make dashi broth.
2. 2. Wash rice 30 minutes before cooking and drain in a colander.
3. 3. Wash satoimo(=Japanese taro), remove soil, peel and cut into thick slices.In case of microwave, heat for 6 minutes with the skin on, peel and cut into clapsticks.
4. 4. Wash radish leaves and cut into 1 cm pieces. Cut daikon radish into strips.
5. 5. In a pot, add Dashi (=Japanese soup stock), dried sardines (from the Dashi (=Japanese soup stock)), washed rice, satoimo(=Japanese taro), and daikon radish, and heat.
6. 6. When [5] comes to a boil, reduce the heat to low and leave the miso in clumps in places; after about 30 minutes, when the miso has dissolved and the rice is soft, add the daikon leaves, cook a little, stir, and let steep a little.

## Provider Information
provider : Local Cuisine of Tokushima (Tokushima prefecture)

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