🍱 Gonza/Gonji Namasu

Gonza is a simmered dish made with smashed soybeans and daikon radish. It received its name from someone named "Gonzaburou" who created it. The term "Gonza" may also come from the resemblance of the daikon to a pestle or "surikogi" in Japanese. It's also referred to as "Gonbe" due to the similarity of daikon to a grater ("gonbe" in Japanese), and is sometimes known as "Gonjinamasu." In some regions, it's called "babakoroshi," a unique name suggesting it's so delicious it could make grandmothers speechless. While the common ingredients are smashed soybeans and daikon, variations include the addition of taro, aburaage (fried tofu), carrots, shiitake mushrooms, and various seasonings like sugar and mirin. The dish has different names and recipes depending on the region and household. It's worth noting that "smashed soybeans" refer to soybeans soaked in water, softened, and then smashed with tools like a wooden mallet before being dried for preservation. This versatile ingredient is not only used in Gonza but also in other dishes like soybean soup, pickles, and stir-fries. In Fukui Prefecture, it remains a common household food. Originally, Gonza was traditionally prepared during the "Hounkou" (a major annual event in Jodo Shinshu Buddhism) gatherings, mainly attended by men. It was also created as a unique dish when people got tired of the usual daikon dishes. It is also served as refreshments when neighbors come to take a bath. (In olden Japan, communal baths were often used for people to gather and socialize.)