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.
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
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Saitama
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Iwate
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Niigata
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Saga