# Gimburo Zushi ｜ Our Regional Cuisines

**Cuisine Name**: Gimburo Zushi

**Region**: Our Regional Cuisines

## Main Lore Areas
Otoyo Town

## Main Ingredients Used
Gimburo beans(=black turtle beans), kintokimame(=red kidney beans), rice, ginger, sesame seeds

## History, Origin, and Related Events
"Gimburo beans" are a type of black turtle bean which has been grown in households of Nishi-Toyonaga (this village is now a part of Otoyo town) for a long time. This bean is known to be healthy and is often referred to as “beans of longevity”, which is considered good luck. The beans were mostly consumed within the region. When cooked, the skin of the beans become soft and absorbs the flavor of the seasonings.It is said that the beans have the word “gin” (=silver) in its name because of its distinctive black and glossy appearance. “Buro” means immortal in Japanese. Another story behind the name is that around 1750, a person named “Ogin” living in Uemomohara village received the seeds of beans named “Furou” from a traveler and began to grow the beans in the region. “Gimburo Zushi” is a type of sushi with gimburo beans mixed in the rice. Sometimes, the recipe is made without vinegar or made into rice balls.

## Opportunities and Times of Eating Habits
"Gimburo beans" are harvested between September and November of each year. “Gimburo Zushi” is served on special occasions such as for celebrations and festivals. The beans are also cooked and eaten during New Year holidays. They are also used to make “nabemochi” (=traditional Japanese rice cake confectionary) similar to “ohagi” for “Ohigan” holiday.

## How to Eat
"Gimburo beans" are cooked with sugar to make them soft and sweet. Ginger, “gobou” (=burdock), carrots and other vegetables are simmered in “dashi” (=Japanese soup stock). The gimburo beans and vegetables are mixed with the sushi rice. It is important to cook the gimburo beans with water and let it simmer for enough time so that the beans become soft.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Young people were not interested in becoming farmers and so existing farmers became old and the production of "gimburo beans" went down significantly. In 2010, the town of Otoyo made efforts to revive the recognition of the beans, and made it a specialty of the region once again. Local hotels are collaborating with farmers of "gimburo beans" to create new products using the beans. In recent years, Baumkuchen and Swiss roll cakes using the beans have been made and sold. The region also sells cooked "gimburo beans" which can easily be used for recipes. Events relating to the planting of seeds and harvesting of the "gimburo beans" are held to raise awareness. In 2019, a new project was launched to create an illustrated book regarding "gimburo beans". In the past, the beans were only eaten by the local people but recently, Kochi prefecture is making efforts to the sell the beans throughout the country. They are also sold at local roadside stations.

## Ingredients
- Gimburo beans(=black turtle beans): 150g
- Sugar: 100g
- Salt: 1 tbsp.
- Rice: 1 sho(=1.5kg)
- Kombu (=kelp): 2
- Water: 1800cc
- [A] Vinegar: 100cc
- [A] Vinegar made from yuzu citron: 100cc
- [A] Salt: 30g
- [A] Sugar: 120g
- Chirimen jako (=dried whitebait): 50g
- Ginger: 30g
- Gobou (=burdock): 200g
- Carrots: 120g
- Freeze dried tofu: 2
- Large, dried shiitake mushrooms: 5
- Fried thin tofu: 2
- Warabi (=bracken): 200g
- Bamboo shoots: 100g
- [B] Sugar: 50g
- [B] Soy sauce: 50cc
- [B] Dashi (=Japanese soup stock): 3 cups
- Akimame (=green beans): 150g
- Sesame seeds: 50g
- Egoma (=perilla): 25g

## Recipe
1. 1. Put the "gimburo beans"(=black turtle beans) and some water in a pan and simmer until soft. Once soft, add the sugar and simmer some more.
2. 2. Add the "chirimen jako" (=dried whitebait), minced ginger, and sushi vinegar (ingredients in [A]) and mix well with the cooked rice.
3. 3. Finely mince the Gobou (=burdock), carrots, freeze dried tofu, dried shiitake mushrooms, fried thin tofu, Warabi (=bracken), and bamboo shoots and simmer with the seasonings in [B].
4. 4. Put some salt and water in a pan and cook the akimame (=green beans). Once cooked, cut the beans diagonally.
5. 5. Drain the water from the ingredients and mix with the sushi rice, sesame seeds and egoma. Top the rice with the kimame (=green beans).

## Provider Information
provider : “Delicious Fudo Kochi: Eating is Learning” (Kochi Prefecture)

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