# Itokoni / Nizai ｜ Our Regional Cuisines

**Cuisine Name**: Itokoni / Nizai

**Region**: Our Regional Cuisines

## Main Lore Areas
Toyama Prefecture

## Main Ingredients Used
Azuki beans, burdock root, daikon radish,carrot, taro, konnyaku, and deep-fried tofu.

## History, Origin, and Related Events
Toyama Prefecture is also known as the Shinshu Kingdom, where the Jodo Shinshu school of Buddhism is deeply rooted. “Itokoni” is a dish that is prepared during Hoonko, which is a memorial celebration of Shinran Shonin’s death, the founder of Jodo Shinshu. It is made by stewing root vegetables like burdock, daikon radish, carrots, and taro along with red azuki beans, which are believed to be some of Shinran Shonin’s favorite foods. This stew is rich in nutrients and delicious in cold seasons like fall and winter. The origin of the name “Itokoni” literally means “cousin stew” in Japanese. There are two reasons for this. First, the root vegetables used in the dish are very similar to each other, like cousins. Second, the hardest to stew vegetables are put in the pot first, then gradually the easier to stew vegetables are added. The word “gradually” in Japanese translates to “Oi-oi”, “Oi” in Japanese also means nephew as well, thus making the name “cousin stew” fitting. Another theory is that the name comes from the Buddhist term, “Itoku” which means to benefit from an ancestor’s virtue. Since the dish is used to commemorate the legacy of Shinran Shonin, this theory is also fitting. While the vegetables used can differ from different regions, as well as the use of miso or soy sauce, red azuki beans are always included. In the eastern part of Tochigi prefecture, such as in Kurobe City, the vegetables are called “nizai” or “boiled greens”. The ingedients are also cut slightly larger than in other regions.

## Opportunities and Times of Eating Habits
Itokoni is served at temples and homes during Hoonko, which is held on November 28th, the anniversary of Shinran Shonin’s death. In the Gokayama area especially, this dish is served as a side soup. It is also eaten at harvest festivals, and since it is a hot soup with lots of vegetables, it can often be found at the dinner table during winter. Itokoni can also refer to several other dishes found outside of Toyama Prefecture. These dishes can vary region by region with pairings such as azuki beans with pumpkin or azuki beans with mochi balls.

## How to Eat
Simmer the azuki beans softly. Peel and dice the daikon radish, carrot, taro and burdock root. Soak the burdock in water and remove the scum after cutting. Drain the deep-fried tofu and konnyaku in boiling water, then dice. Add vegetables, deep-fried tofu, konnyaku, and water to a pot and boil. When the vegetables are tender, add the boiled azuki beans and season. Be careful not to overboil or overcook the azuki beans because they will become mushy and unpleasant to look at.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the past, some families have passed down this dish from generation to generation to eat during celebrations or events. Yet, due to the population decline in Japan, some elementary schools have started serving this dish for lunch during the fall and winter, to teach children about the local cuisine.

## Ingredients
- radish: 80 g
- burdock root: 20 g
- carrot: 25 g
- taro: 130 g
- konnyaku: 1／3 serving
- deep-fried tofu or grilled tofu: 1／3 block
- azuki beans: 1／3 cup
- Add water to taste: 
- miso paste: 1 tablespoon
- soy sauce: 1 tablespoon
- dashi soup stock: 3 cups

## Recipe
1. 1. Put azuki beans in a pot with plenty of water and bring to a boil. Simmer over medium heat for around five minutes. To strain the beans, remove them from the water and boil them in fresh water. This time boil over high heat. After boiling, reduce the heat to low and boil until soft.
2. 2. Cut the daikon radish, deep fried or grilled tofu into 1.5 to 2cm size cubes. Cut the carrots into chucks. Cut the burdock root into 1cm thick round slices, then soak in water to remove any scum. Boil the taro and cut into larger pieces then the daikon radish. Use your hand to separate the konnyaku, making pieces about the same size as the burdock root.
3. 3. Add the daikon radish and burdock root to the dashi broth and bring to a boil over medium heat.
4. 4. When the daikon radish and burdock root become soft, add the tofu along with the miso paste and soy sauce, then simmer for 3 minutes. Season to taste and turn off the heat.

## Provider Information
provider : Recipe provided by: “Toyama Home Cooking” Menu Collection (Toyama Prefecture)

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