# Zabu-Jiru ｜ Our Regional Cuisines

**Cuisine Name**: Zabu-Jiru

**Region**: Our Regional Cuisines

## Main Lore Areas
East-Central part of the Prefecture

## Main Ingredients Used
Carrot, Gobou(=Burdock), potato, Daikon radish, pumpkin

## History, Origin, and Related Events
"Zabu-Jiru" is said to have gotten its name from the fact that various ingredients, mainly root vegetables, are boiled "zabu-zabu". It is a local dish mainly from Tsuno-cho, located in the east-central part of the prefecture. The town of Tsuno-cho faces Mt. Ozuzu to the west and the Sea of Hyuga to the east, and is rich in natural blessings. It is one of the leading agricultural towns in the prefecture, blessed with long hours of sunshine, a mild climate throughout the year, and abundant, high-quality water resources. Taking advantage of the climate, the town grows fruit trees such as grapes, vegetables such as tomatoes and cucumbers, and flowers such as sweet peas, etc. The vegetables used for "zabu-Jiru" are mainly grown in the warm Miyazaki Plain facing Hyuga-nada Sea.

## Opportunities and Times of Eating Habits
Because it is made from easily available vegetables, it can be eaten all year round. It is eaten as an everyday family dish rather than as an event food.

## How to Eat
Make a thick "Dashi (=Japanese soup stock)" with iriko (= dried sardines) and kombu(=kelp). Peel and cut vegetables into small pieces. Cut fish paste into thin slices. Saute vegetables and simmer in "Dashi (=Japanese soup stock)". Season with sugar and soy sauce, and sprinkle with green onion. Since there are many ingredients to be added, it can be made by substituting ingredients you have at home.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)"Zabu-Jiru" which contains iriko (= dried sardines), kombu(=kelp), and many vegetables, is so nutritious that it has been included in the menu of school lunches in Kobayashi City. In Miyazaki Prefecture, the recipe for "Zabu-Jiru" is also introduced in the "Herashio" campaign, which aims to reduce salt consumption by 2g per day, in order to pass down the local cuisine that has been eaten for centuries to future generations in a healthy manner.

## Ingredients
- Iriko-Konbu Dashi (Japanese soup stock): 230ml
- Dried shiitake mushrooms: 4g
- Carrot: 30g
- Gobou(=Burdock): 30g
- Pumpkin: 40g
- Potato: 40g
- Daikon radish: 40g
- Tempura: 10g
- Kamaboko(=Fish cake): 10g
- Deep-fried tofu: 40g
- Vegetable oil: 1 tbsp.
- Sugar: 3g
- Soy sauce: 1 tbsp or more
- Japanese leek: as needed

## Recipe
1. 1. Make a thick Dashi (=Japanese soup stock) with iriko (=dried sardines) and kombu (=kelp). Soak dried shiitake mushrooms in water and cut into thin slices.
2. 2. Peel and cut carrot, gobou(=Burdock) root, pumpkin, potato and daikon radish into small pieces.Thinly slice tempura, fish paste and deep-fried tofu.
3. 3. Saute carrot, burdock root, potato, radish and dried shiitake mushroom in salad oil, add soup stock and cook. Later, add tempura, Kamaboko(=Fish cake), deep-fried tofu, and Pumpkin and cook further.
4. 4. When all ingredients are cooked, add sugar and soy sauce to taste. Serve in bowls and sprinkle with Japanese leek cut into small pieces.

## Provider Information
provider : "Miyazaki's Local Cuisine: Herashio Recipes" (Miyazaki Prefecture Dietary Improvement Promotion Council)

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