Pickled vegetable misoni

This dish has been passed around the Gujo City area and consists of boiling salty soybean miso called "gujo miso" with niboshi (baby sardine) dashi in a pot and adding pickled Napa cabbage slices. Our wise ancestors created this dish in order to not let anything go to waste during cold winters, when ingredients were scarce. People still eat it at home today and now make their own variations, such as adding meat; it goes incredibly well with rice, too.

Photo Credit: Gujo Tourism Federation

Read the recipe

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Pickled vegetable misoni recipe

Ingredients :

(serves 2 to 3)

・1 to 2 handfuls Pickled vegetables, such as napa cabbage

・Half a ladle Red miso

・As needed (For diluting, so it’s not too salty) water

・A splash sake

・A splash mirin

・A pinch sugar

・As you like White spring onions

・1/4 eggplant

・1/4 shiitake mushroom

・1/3 block konjac

Method

①Put all ingredients in an earthenware pot and boil them on low heat for 20 to 30 minutes.

(Red miso is salty, so use the water, mirin, sake, and sugar to soften it.)

Source: Ministry of Agriculture, Forestry and Fisheries, “Our Local Cuisine”

Photo Credit: Gujo Tourism Federation

Pickled vegetable misoni

■ Traditional Vegetables of Hida / Mino - Search by name