🍲 Ebi Misosiru(Shrimp miso soup)

In the Seto Inland Sea, many kinds of shrimps can be caught in abundance.Shrimps that grow only to about 10 cm in length are called "small shrimps," and the "shiba shrimps" used in "Ebi Misosiru(=Shrimp miso soup)" are also classified as small shrimps. The Ugajinja Shrine in Toyonaka-cho, Mitoyo City, holds an annual autumn festival to give thanks for a good harvest. Known as the "doburoku festival," it is a lively event that also includes an entertainment contest. After the ritual is performed, "doburoku(kind of sake)" is served to the participants. At that time, "Ebi Misosiru(=Shrimp miso soup)" is also served along with rice and "namasu (=sweetened boiled fish paste)" as a local delicacy. Ugajinja has been using the traditional method of making "doburoku" since about 300 years ago, when it was first permitted to brew "doburoku". Ugajinja is the only shrine in Shikoku permitted to make "doburoku", and in March, "doburoku" is offered to the Ise Shrine, and the set of ancient brewing tools used are designated as a prefectural cultural asset.