Soup of rich and hearty flavor that only iwashi dumplings can make
A traditional local dish from Kujukuri, a town of Iwashi. This soup is made by grinding minced iwashi meat mixed with miso, ginger juice, sake, egg, and katakuriko (starch).Drop a spoonful iwashi paste into a boiling water, and season the soup with shoyu, salt and sake once the dumplings come up to the surface. Other ingredients put in the soup differ depending on each home, however, daikon, negi, and carrots are typical vegetables. There is a contest of “iwashidangojiru” every year in Kujukuri town, and many groups from within and without the town participate in the contest and compete with their own recipe.