🍲 Gudakusan Misosiru (Gudakusan Miso Soup)

“Gudakusan miso soup” is a soup with lots of ingredients such as seasonal vegetables, meat, and fish. Miso soup is so nutritious that it is said to keep the doctor away, and a bowl of miso soup a day was a source of energy throughout the day, just as it is today. By adding lots of ingredients such as radish, carrots, taro, green onions, and fried tofu, you can fill your stomach and efficiently get the nutrients from vegetables. “Suiton” has also long been a popular food in areas where wheat can be grown. Because the wheat flour dough is pulled and torn into pieces, suiton is also called “hinnobe (pull and stretch)” and “tochanage (grab and throw)” around Nagano City and Suzaka City. There are many different ways to knead the flour, levels of hardness, and shapes, and each person has their own preferences. Also, if you mix in pastes such as mugwort or pumpkin, you can create fancy dishes. In Nagano Prefecture, they take care to use seasonal vegetables and ingredients as a foundation, and it is not a matter of just adding anything. Roots are in season in winter (radish, burdock, carrots, potatoes, etc.). Recently, gudakusan miso soup has been attracting attention for its various health benefits. One of these is "reducing salt." In a typical miso soup, the amount of miso and salt per bowl is 12g and 1.5g, but if you make gudakusan miso soup, the umami of the ingredients will be added. Thus, the amount of miso can be reduced to 10g, the amount of soup can be reduced, and the amount of salt can be reduced to 1.2g. In addition, gudakusan miso soup is said to be the best way to get a large amount of phytochemicals such as lycopene, polyphenols, and isoflavones. Nagano Prefecture is said to have many healthy people who live long lives, and it is believed that the secret to this is gudakusan miso soup.