The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Gu-zoni

Nagasaki

A local specialty made in the Shimabara Peninsular, formerly the Shimabara Domain

Gu-zoni

A local specialty of the Shimabara Peninsular, formerly the Shimabara Domain. During the Shimabara Rebellion, rebel leader Amakusa Shiro ordered peasants to keep stores of provisions for the army. Ingredients were gathered from the mountains and sea to make zoni to feed the army during the three month battle.

Recipi of cuisin

for ４ persons

  • dashi stock1.5l
  • Appropriate quantity of burdock, carrots, sato-imo, chikuwa, daikon, kori-dofu, potatoes, chicken, shitake, kamaboko, spinach, sliced kombu (kelp), Chinese cabbage, small mochi, etc.as needed
  • koikuchi (dark) soy sauce150ml
1.
Cut vegetables and boil in a niboshi stock
2.
Add soy sauce when vegetables are cooked
3.
Add Chinese cabbage, mochi and sliced kombu. When mochi become soft, top with kamaboko and spinach and serve.

Information provided by : Division of Agriculture, Agriculture and Forestry, Nagasaki Prefecture

Shirumono

Local cuisine

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