# Guzouni/Shimabaraguzouni ｜ Our Regional Cuisines

**Cuisine Name**: Guzouni/Shimabaraguzouni

**Region**: Our Regional Cuisines

## Main Lore Areas
Shimabara Peninsula

## Main Ingredients Used
round rice cake, chicken, Chinese cabbage, carrot, burdock root, dried shiitake mushroom, dried tofu, grilled sea eel and egg

## History, Origin, and Related Events
It is one of Shimabara's representative local dishes. The origin of this dish is said to date back to the Shimabara Rebellion of 1637, when the general Amakusa Shiro and his 37,000 Christian followers holed up in the castle, and boiled rice cakes to nourish their strength and stamina for the long battle. It is known as a zoni with many ingredients made in an earthenware pot, a rarity in Japan, and many tourists visit Shimabara for the purpose of eating it.

## Opportunities and Times of Eating Habits
In local households, it is served on festive occasions such as New Year's Day and festivals.Since it has become a specialty, it is also served at restaurants and other commercial establishments regardless of the time of year.

## How to Eat
Ingredients are cooked in broth in an earthenware pot and eaten as is. Ingredients vary from household to household, but the most common are round rice cakes, chicken, Chinese cabbage, carrots, burdock root, dried shiitake mushrooms, and dried tofu. Some households use grilled sea eel or omelette as a standard ingredient.

## Efforts for Preservation and Succession
Selected in 2007 by the Ministry of Agriculture, Forestry and Fisheries as one of the 100 best hometown dishes in rural areas, it is one of the prefecture's representative local dishes and is eaten at home and sometimes served in school lunches. Unusually for zoni, frozen gift products are now available for delivery throughout Japan.

## Ingredients
- Round Mochi: 6 pieces (210g)
- Chicken thigh meat: 60g
- KAMABOKO (fish paste): 30g
- Chikuwa (baby sardines): 15g
- Satsuma-age: 30g
- Koya-Tofu (dried): 8g
- Dried shiitake mushroom: 10g
- Fried egg: 50g
- burdock root: 20g
- carrot: 20g
- Chinese cabbage: 60g
- lotus root: 30g
- Potherb mustard: 8g
- soup stock: 3 cups
- [Dashi]Kelp: 4g
- [Dashi] Bonito flakes: 10g
- [Dashi] Shiitake mushroom stock: Appropriate amount
- Light soy sauce: 1 tbsp.
- 1 tablespoon mirin (sweet cooking sake): 1 tbsp.
- 1 tablespoon mirin (sweet sake): 1 tbsp.
- salt: Appropriate amount

## Recipe
1. 1. Soak koya-tofu and dried shiitake mushrooms in water (about 200 cc outside volume). Reserve the broth from the dried shiitake mushrooms for use in the soup stock.
2. 2. Cut chicken thighs into thin strips, and kamaboko, satsuma-age, and chikuwa into thin strips. Thinly slice dried tofu, shiitake mushrooms, and omelet.
3. 3. Cut burdock root into thin strips and carrot into half-moon slices. Cut Chinese cabbage into 3 cm wide chunks and lotus root into half-moon slices. Cut potherb mustard into bite-sized chunks.
4. 4. In 2 cups of water, make a broth of kombu and bonito flakes, and adjust it to 3 cups by adding the stock from dried shiitake mushrooms and water.
5. 5. In a deep pot, heat the broth from 4 and add chicken thighs, burdock root, carrot, lotus root, and shiitake mushrooms.
6. 6. When the ingredients are fully cooked, add fish paste, satsuma-age, chikuwa, and omelet, season with light soy sauce, mirin, and sake, then add Chinese cabbage and dried tofu. Add Chinese cabbage and koya-tofu. If the taste is too weak, add salt to taste.
7. 7. In a separate pot, add the boiled rice cake and potherb mustard and bring to a slight boil.

## Provider Information
provider : (public corporation)Nagasaki Dietetic Association

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