# Pumpkin dangojiru ｜ Our Regional Cuisines

**Cuisine Name**: Pumpkin dangojiru

**Region**: Our Regional Cuisines

## Main Lore Areas
Buzen City

## Main Ingredients Used
Wheat flour dumplings, pumpkin, shiitake mushrooms, and dried sardines

## History, Origin, and Related Events
The Mikekado area of Buzen City in the northeastern part of the prefecture is a production area for the large Japanese Mikekado pumpkins, which weigh nearly 4kg each and are used to make “pumpkin dangojiru”. The Mikekado pumpkin is said to be the oldest pumpkin in Japan, introduced from Portugal about 450 years ago. It has a history of being presented to Emperor Showa in 1928 and was designated as a natural monument of Buzen City in July 2018.The dangojiru, made by adding kneaded wheat flour to Mikekado pumpkin that has been simmered until viscous, brings out the sweetness of the pumpkin. It was especially useful before and after the war, when food was scarce, and it is said to be a nostalgic taste that kept people alive to those who know of those times. However, from 1965, the popularity of Western pumpkins pushed the number of producers of Mikekado pumpkins down.

## Opportunities and Times of Eating Habits
In the summer, people sweat while eating “pumpkin dangojiru” when these pumpkins are in season. In Mikekado, pumpkins taste better when preserved until the cold winter and they are enjoyed by everyone from children to the elderly.

## How to Eat
Add water and dried sardines, take out the dried sardines when the taste comes out, add a bite-sized pumpkin and shiitake mushrooms and simmer. Pull out the flour dumplings with your fingers, flatten them, and tear them into the soup. The soup has a thick flavor and the sweetness of the pumpkin gives it a rustic taste. In Kitakyushu City, pumpkins, a specialty of Mikekado, are especially appreciated.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is made at home and is also on school lunch menus. Especially for the Mikekado pumpkin, a preservation society was established in 2007 to pass on the precious traditional culture to future generations, and it provides guidance on cultivating pumpkins and also manufactures and sells processed products.

## Ingredients
- [Wheat flour dango] Wheat flour: 250g
- [Wheat flour dango] Salt: 1g
- [Wheat flour dango] Water: 125ml
- Pumpkin: 600g
- Shiitake mushrooms: 3 pieces (20g)
- Water: 800ml
- Dried sardines (excluding the head and internal organs): 30g
- Sugar: 10g
- Miso: 40-60g
- Green onion: 10g

## Recipe
1. 1. Knead the wheat flour with salt and water and leave for 30 minutes. Make it as hard as an earlobe and let it rest for a while.
2. 2. Remove the seeds and pulp from the pumpkin and cut it into bite-sized pieces. Cut the shiitake mushrooms into halves or quarters.
3. 3. After making a soup stock with water and dried sardines, take out the dried sardines, add 2, and boil.
4. 4. Tear up the wheat flour dango, add them to the pot, and add the sugar and miso seasoning. Sprinkle with green onions when done.

## Provider Information
provider : Nakamura Gakuen University’s Faculty of Nutrition Science

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