# Satsuma Shrimp Zoni ｜ Our Regional Cuisines

**Cuisine Name**: Satsuma Shrimp Zoni

**Region**: Our Regional Cuisines

## Main Lore Areas
Satsuma Peninsula

## Main Ingredients Used
Grilled shrimp or dried shrimp, carrots, dried shiitake mushrooms, rice cakes, bean sprouts, kamaboko, taro, garland chrysanthemum

## History, Origin, and Related Events
“Zoni” is unique in its ingredients in each region of Japan. The ingredients and taste of the soup stock, the ingredients that go into it, and the shape of the rice cake vary from region to region. The custom of eating zoni on the first three days of the New Year started during the Muromachi period (1336-1573), when zoni was served to the samurai family as a festive meal, and then it spread to the common people. In Kagoshima Prefecture, there are some differences between regions, but in the Satsuma area, they are known for "Satsuma Shrimp Zoni," which is a dish with shrimps so big they stick out of the bowl. It is said that “Satsuma Shrimp Zoni” was made because the Shimazu family, the lords of the Satsuma domain, ate "Shrimp Zoni" and it spread to the common people as well. Shrimp fishing has been popular in the waters off Izumi in Kagoshima Prefecture for a long time. The traditional method of catching shrimp, called "ketautase boat," was used, and they were dried over a charcoal fire to make grilled shrimp and presented to the Shimazu family. Even today, grilled shrimp can be seen hanging in front of the eaves of a dried fish shop at the end of the year, which is a winter tradition in Kagoshima Prefecture.

## Opportunities and Times of Eating Habits
It is eaten on the third day of the New Year. Shrimps are used for longevity, taro for prosperity of offspring, and bean sprouts are mainly used for "mame-mame" (to be healthy and to work well).

## How to Eat
After cooking grilled or dried shrimp and dried shiitake mushrooms in water, put them on the fire. When the dried shiitake mushrooms are cooked, add bonito flakes and make soup stock. Cut carrots into decorative slices and boil them. Put the baked rice cake and ingredients in a bowl, pour in the broth, and serve. The savory aroma of shrimp will spread in your mouth, giving it a luxurious finish.

## Efforts for Preservation and Succession
It is still eaten at New Year's, mainly in the Satsuma area. In addition, events are held at Senganen Garden, the former villa of the Shimadzu family, to serve the traditional "Yaki-ebi Zoni" of the Shimadzu family, and efforts are being made to pass on the history and taste of the dish to the next generation. On the other hand, however, the number of fishermen in the city has been decreasing year by year, and the number of traditional baked shrimp production in Demizu has been declining.

## Ingredients
- Grilled shrimp (or dried shrimp): 4 large shrimp
- Dried shiitake mushrooms: 4 pieces
- Water: 1 L
- Bonito flakes: 10g
- A] Light soy sauce: 2 tbsp.
- A] Jizake (local sake): 1 tbsp.
- Carrots (flower shape): 4
- Bean sprouts: 100g
- kamaboko: 4
- Rice cakes: 4 slices
- 3 leaves: 4 pieces
- Yuzu peel: a pinch

## Recipe
1. 1. Reconstitute grilled shrimp (or dried shrimp) and dried shiitake mushrooms in 1 liter of water, heat, and when the dried shiitake mushrooms are cooked, separate them into juice and garnish. Cut carrot into flower shape and boil.
2. 2. Add 1 liter of water to the broth in 1 and heat until it comes to a boil, add dried bonito flakes, bring to a boil again, turn off the heat and let sit for 2 to 3 minutes before scraping.
3. 3. Season 2 with light soy sauce and sake, add shrimp and shiitake mushrooms, simmer for a while, then add bean sprouts. Cut kamaboko into small pieces and simmer gently.
4. 4. Place the bean sprouts, grilled rice cake, shiitake mushrooms, carrots, shrimp, and fish paste in bowls, pour in the soup, and garnish with mitsuba leaves and yuzu peel.

## Provider Information
provider : NPO Kirishima Shokuiku Kenkyukai

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