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- Do you know the difference between Japanese yam and Japanese yam?
- Surprisingly little known⁉A Shizuoka specialty with a long history, “Japanese yam tororo soup”
- A long-established store in Shizuoka City that has been in business for over 400 years serves miso soup with grated Japanese yam and bonito stock.
- Power chart of Tororo’s “Dashi”
- Tororo + sweetfish, black hanpen, spiny shrimp soup…
“Umewakana Maruko no Yado’s yam soup”
Matsuo Basho’s poem depicts an idyllic scene in which a traveler stops on his journey in the calm early spring to taste yam soup, which is said to improve the spirit.Since the Edo period, the Maruko area of Suruga Ward, Shizuoka City has been known as a post town. It is said that the “Tororo soup” was popular for boosting stamina before crossing the mountain pass, and for recharging the tired body after crossing the mountain pass.
Tororo soup is still widely loved as a local dish of central Shizuoka prefecture. “Tororo soup” is simply grated sticky potatoes and stretched with “dashi”. However, Shizuoka Prefecture has a truly wide range of repertoire.
Do you know the difference between Japanese yam and Japanese yam?
First, we asked Setsuko Maeda, a professor at Shizuoka Prefectural College of Agriculture, Forestry and Environmental Sciences, who continues to research yam, about the types of yam used in yam. According to Maeda, Japanese yam can be roughly divided into four types. She explains, “There are three types: yam group, ginkgo yam group, and tsukune yam group.With the addition of wild yam, they are collectively called yam.”
at you often see in supermarkets is “Long potato group“is. It is mainly produced in Hokkaido, Tohoku, and Chubu regions, and although it is not very sticky, it grows in a stick shape and is highly harvestable.
“Ichoimo group” is shaped like a ginkgo leaf, and is often cultivated in the Kanto region, and its stickiness is stronger than that of Nagaimo, but is said to be medium in consistency.
A block-shaped cake shaped like an adult’s fist is popularly made in the Kansai, Chugoku, Shikoku, and Kyushu regions.Tsukuneimo group”, the stickiness becomes even stronger.
The last one is a Japanese native species.Japanese yam. It is said to be the most sticky variety.
In Shizuoka Prefecture, people prefer sticky Japanese yam, so Mr. Maeda adds a strong-tasting dashi stock like miso soup to stretch it out to get just the right texture, and in regions where Japanese yam is less sticky, he uses soy sauce or eggs. I think that the taste was not enough.
Surprisingly little known⁉A Shizuoka specialty with a long history, “Japanese yam tororo soup”
en you think of Shizuoka’s specialties, the first things that come to mind are tea and mandarin oranges. There are many delicious seafood specialties such as tuna, eel, and sakura shrimp, but tororo soup made with wild yam is surprisingly unknown.
It has long appeared as a specialty of Maruko-juku (present-day Suruga-ku, Shizuoka City), which was the 20th post station of the 53 stations of the Tokaido in Hizakurige, the middle of the Tokaido in Tobesha 19 during the Edo period, and was featured in Utagawa Hiroshige’s ukiyo-e. However, yam soup is introduced.
A long-established store in Shizuoka City that has been in business for over 400 years serves miso soup with grated Japanese yam and bonito stock.
The 14th generation owner of a clove shop in Maruko, Shizuoka City, which has been in business for over 400 years, says that yam tororo soup is a traditional food that represents Shizuoka.
“I think Chojiya has been popular for so long because it has been making yam soup with wild yam.Japanese yam is a native crop of Japan, and the seeds have been passed down from generation to generation.Maruko’s wild yam has a fragrance, I think the stickiness is a specialty product like no other.”
It seems that the yam served at Chojiya is made by stretching yam with bonito soup and miso soup.
Mr. Shibayama can be said to be the inheritor of yam soup, but it was only about 10 years ago that he learned that there was a yam soup made with a stock other than bonito in the prefecture. “We’ve been using bonito stock and miso soup for at least 100 years, so I was surprised to learn from a Japanese yam producer that they were also using other types of stock besides bonito.”
Professor Maeda actually visited 22 locations in Shizuoka Prefecture to find out how restaurants and homes arrange yam.
Power chart of Tororo’s “Dashi”
“In Shizuoka Prefecture, there is mountain to mountain and river to river yam soup.” Mr. Maeda conducted fieldwork at 22 locations in the prefecture, and local restaurants and households were introduced to yam soup. I looked into what kind of arrangement they have. According to this report, soy sauce is the dominant choice for bonito stock in the eastern region of Shizuoka Prefecture. In the Shizuoka City area west of the Fuji River, miso soup with bonito stock becomes a popular combination, with clove shops being the representative. However, as you enter Yaizu City, the neighboring city to the west of Shizuoka City, mackerel soup stock is gradually increasing.
“Yaizu has a large catch of bonito, and the production of bonito flakes is popular, but Ogawa Port, also in Yaizu, has a large catch of mackerel.For these reasons, the two types of stock for bonito and mackerel may be mixed. Isn’t that the case? en using mackerel soup stock, it is not only used as a stock, but also the meat is often added in.”
Further west, in the Shimada, Kikugawa, and Kakegawa regions, the method of cooking miso soup with mackerel stock becomes even more dominant, but near Lake Hamana, there is a wide variety of soup stock using local fish such as mullet and goby. It makes it effective.
Tororo + sweetfish, black hanpen, spiny shrimp soup…
Professor Maeda says, “If you go to the mountains, you’ll find dried sardines and shiitake soup, and if you go to the mountainous areas along the river, you’ll find ayu soup, and interestingly, in the Senzu area of Kawanehoncho, black hanpen is used as a soup stock. In Izu, there are even more regional characteristics, such as spiny lobster in the Shimoda area where spiny lobster is caught, and saury soup in Matsuzaki where saury from Nishi-Izu is deep-fried, so make sure to use what is easily available in that area. I think this has become the food culture of the region.”
Even if you think it’s normal in your area, you may be surprised to find that if you go to the neighboring area across the river, you’ll find a different food culture.
(?)
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