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.

Hechima (loofah) to soumen no misoshiru

Kagoshima

A dish of summer with loofah.

Hechima (loofah) to soumen no misoshiru

In summer each house has green curtains made of loofah plants under the eaves. Loofa has been a staple summer vegetable in Kagoshima Prefecture since the old days. There are various dishes of loofah such as misoshiru, soumen jiru and stir-fried with miso. Loofah is also used in various ways - juice is used as skin lotion, and dried loofah is used as scrub sponges. "Hechima to soumen no misoshiru" is eaten as a dish to prevent summer fatigue, or is served as a shojinryori dish in bon.

Recipi of cuisin

for [:ja]４[:en]for 4 persons[:de]４[:ru]４[:es]４[:fr]４[:it]４[:ko]４[:th]４[:zh]４[:ch]４[:] persons

  • loofah1 middle size
  • soumen1-2 bundles of soumen
  • niboshi30g
  • miso60g
  • water800cc
  • myoga if preferred1
1.
Soak niboshi in water for 30 minutes. Put on the heat, and simmer for 3 minutes after it comes to boil. Add miso. (Niboshi can be removed or stay in miso)
2.
Peel loofah, cut into bite-size pieces, add to misoshiru and simmer until they get mushy.
3.
Cook soumen, put in a bowl and pour misoshiru into the bowl. Sprinkle shredded myoga if preferred. (Soumen can be cooked directly in misoshiru.)

Information provided by : NPOhojin kirishimasyokuikukenkyukai

Local cuisine

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