🍲 Go-jiru (mashed soybeans miso soup)

Soybeans, are known as the "meat of the field" and are rich in high-quality protein with a good balance of essential amino acids. In addition, vitamins, minerals, isoflavones, saponins, dietary fiber, and other nutrients and functional ingredients are packed into small grains, making it a food that has supported the lives of Japanese people since ancient times. Miyagi Prefecture is the second largest producer of soybeans after Hokkaido. Miyagi-Shirome, Tanrei, Tachinagaha, and other varieties are grown in the prefecture. Soybeans, produced by farmers have been processed into Miso, “Natto” (fermented soybeans), “Tofu”(bean curd), and other products. Local dishes using Soybeans, can be found all over Japan, and one of the most favorite dishes is "Go-jiru". Soybeans, soaked in water and mashed are called "Go" . "Go-jiru" is made by adding this "Go" to Miso soup. Harvested Soybeans, are available from autumn through winter, and "Go-jiru", which contains Soybeans, and a Variety of vegetables, is a highly nutritious dish. It has also been popular as a wintertime local dish in many parts of Japan for centuries because it warms the body.