# Otoshi no Gottso ｜ Our Regional Cuisines

**Cuisine Name**: Otoshi no Gottso

**Region**: Our Regional Cuisines

## Main Lore Areas
Chuno, Tono, and Hida areas

## Main Ingredients Used
Tofu, Shredded kelp, and Root vegetables such as Daikon radish, Carrot, and Taro

## History, Origin, and Related Events
"Otoshi no Gottso" is eaten throughout Gifu Prefecture from New Year's Eve on December 31st to the third day of the New Year. It has been handed down under various other names depending on the region, such as "Toshikoshi Ryori," "Toshikoshi-ni," and "Otoshikoshi." A large pot of Otoshi no Gottso is made at a time and reheated before eating to give the kitchen appliances and utensils a rest on New Year's Day, so the family can relax together. Root vegetables such as daikon radish and carrot are usually simmered in dashi broth, but the types of simmered vegetables, the way they are cut, and the dashi broth itself vary depending on the region and household. However, "ito-konbu" (shredded kelp) is always included regardless of the region because it symbolizes the hope to "live a long and thin life." In the past, before New Year's cuisine as we know it today, this dish was considered a delicacy and is said to have been eaten as an offering to the gods and Buddha to express gratitude for a healthy past year and to wish for a prosperous new year.

## Opportunities and Times of Eating Habits
Otoshi Gottso is made in a large pot at the end of the year on December 31st, then simmered and eaten repeatedly not only on New Year's Day but also on the first three years of the new year. It is still a popular and indispensable Near Year's dish in every household today.

## How to Eat
The ingredients added and how they are cut differ depending on the household and region, but it can include daikon radish, carrot, taro, blanched burdock, konjac, dried sardine, tofu, and rehydrated shredded kelp, which are simmered in dashi broth and additional seasonings. In some regions, it is eaten along with whole dried sardines, because the smoke produced while grilling them is said to drive away the bad memories of the past year.

## Efforts for Preservation and Succession
In addition to being made in households every year to welcome the new year, it is also served for school lunches to educate students about local foods and the regional cuisine.

## Ingredients
- Daikon radish (Cut into chunks): 200g
- Carrot (Cut into chunks): 60g
- Burdock (Cut into rectangles): 40g
- Taro (Cut into chunks): 80g
- Konjac block (Cut into chunks): 60g
- Fried tofu pouch (Cut into large pieces): 20g
- Shredded kelp: 12g
- Firm tofu (Cut into large rectangles): 80g
- Dried sardine: 10g
- Water: 480g
- Soy sauce: 20g
- Sake: 8g
- Hon mirin: 8g

## Recipe
1. 1. Blanch the konjac, then make dashi broth with the dried sardines and water.
2. 2. Put the dashi broth into a pot and sprinkle in the burdock, then add daikon radish, carrot, taro, konjac, and fried tofu pouch, then spread the shredded kelp on top.
3. 3. Spread the tofu on top of the kelp, then add the seasonings and simmer.

## Provider Information
provider : Gifu School Nutritionists Association

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