# Gawa ｜ Our Regional Cuisines

**Cuisine Name**: Gawa

**Region**: Our Regional Cuisines

## Main Lore Areas
Omaezaki City

## Main Ingredients Used
Bonito, onion, cucumber, green perilla, ginger, pickled plum, miso

## History, Origin, and Related Events
Shizuoka Prefecture boasts one of the largest catches of bonito in Japan. The bonito landed in May is called "Hatsukatsuo" (first bonito) and is especially popular, and the "bonito streamers" displayed around Omaezaki Port on the occasion of Dragon Boat Festival have become a summer tradition.Gawa" is a chilled miso soup made by chopping raw bonito, cucumbers, pickled plums, green perilla, etc., and adding them to water with miso paste, and was first made by fishermen on board their boats when they went bonito fishing. It is said that the name "gawa" came about because of the "gawa-gawa" sound made when ice is added and the miso is stirred to dissolve it. Originally a fisherman's meal, it also appears on summer tables in ordinary households in Omaezaki.Source: Shizuoka Prefecture's official website

## Opportunities and Times of Eating Habits
Mainly in summer

## How to Eat
Chop cucumber, onion, ginger, green perilla, and leaf green onion, finely chop bonito, add miso paste and seeded pickled plums, and beat them together until they are well blended. Add ice water, chopped vegetables, and stir to combine. It can be served over white rice or somen noodles.

## Efforts for Preservation and Succession
In addition to being made at home, it is served at some restaurants in the port.

## Ingredients
- Bonito (or horse mackerel, chicken grunt, etc.): 1 small section (400g)
- Onion: 1／2 piece
- cucumber: 1
- Green shiso: 5 leaves
- ginger: 1 piece
- Dried plum: 3 pieces
- Green onion: 5 stalks
- Miso paste: 30-50g
- Water: 1,000cc
- Ice: about 20 ice cubes

## Recipe
1. 1. Tap bonito with a knife while chopping, coarsely for about 1 minute, or finely as desired.
2. 2. Cut onion into thin slices, cucumber into round slices, shiso and ginger into thin strips, and green onion into small pieces.
3. 3. Add miso paste and seeded pickled plums to 1 and beat together just enough to blend.
4. 4. When the bonito is blended with the miso, spread the mixture in ice water. Serve with chopped vegetables floating on top for color.

## Provider Information
provider : "Shizuoka no okazu" Kaikosha

![Image](Not found)