Koshine-jiru is a miso-based soup from the area around Tomioka (city) and Kanra (town) in Gunma Prefecture, generously packed with the local specialties konnyaku, shiitake mushrooms, and negi (green onion). Its name is formed by combining the first syllables of these three ingredients. It is said to have originated when the Tomioka Women's Association Federation devised the soup to make the most of locally grown produce - konnyaku, log-grown shiitake, and Shimonita negi. More than 20 years after it was first created, it has become an established home-cooked dish and is now also served in school lunch menus and at local festivals and events. The rule is that konnyaku, shiitake, and negi must always be included, while other vegetables and the type of miso vary by household - daikon, carrot, burdock root, taro, and pork are often added to make it a hearty, filling dish.
Origin
Tomioka (city) was once a thriving area for sericulture, but over time, production of konnyaku, log-grown shiitake, and Shimonita negi - which take advantage of the region's dry climate - flourished instead. It is said that the Tomioka Women's Association Federation devised a soup generously using these three local agricultural products and named it 'Koshine-jiru' by combining the first syllables of each ingredient's name.
History
More than 20 years have passed since Koshine-jiru was first devised, during which time it has steadily become established as a home-cooked dish in the Tomioka-Kanra area. It is now also included in school lunch menus and served at local festivals and events, and as a local taste that carries on the blessings of konnyaku, shiitake, and negi, it is cherished and carefully passed down across generations.
Features
The rule is that the three ingredients - konnyaku, shiitake, and negi - must always be included, while other ingredients and the type of miso vary by household. There is a light 'summer style,' seasoned with yuzu peel for a refreshing aroma and served with cold Mizusawa Udon, and a heartier 'winter style,' enriched with taro and pork for extra body and depth, allowing the dish to be enjoyed in different ways depending on the season.
Main Ingredients
Food Culture
Having been devised by the Tomioka Women's Association Federation, Koshine-jiru is loved as a home-cooked dish and is also served at school lunches and local festivals and events, making it a local flavor passed down across generations and occasions.
How It Differs from Home Cooking
The only fixed rule is the use of the three ingredients - konnyaku, shiitake, and negi - while other ingredients, the type of miso, and whether it is prepared in the summer or winter style are all adapted by each household, so even though it is the same 'Koshine-jiru,' the flavor takes on individual character.
FAQ
Q. Where does the name 'Koshine-jiru' come from?
A. It comes from combining the first syllables of the three ingredients always included in the dish: konnyaku ('ko'), shiitake ('shi'), and negi ('ne'). It is said to have been devised by the Tomioka Women's Association Federation to make use of local agricultural products.