🍱 Kyanokko jiru/Keno-jiru

"Kyanokko jiru" is a soup dish of finely chopped vegetables, wild vegetables, and kidney beans seasoned with Dashi (=Japanese soup stock) and miso. This traditional dish is part of the culinary culture in the Tohoku region, including Akita and Aomori Prefectures. It is typically consumed during the post-New Year period known as "Koshogatsu" starting from January 15, after various year-end and New Year events, as a way to relax and wish for good health in the coming year. In the past, it was a nutritious local dish made in large pots to avoid frequent kitchen activities during the New Year, allowing people to reheat and consume it over several days. There's a belief that ”Kyanokko jiru" originated from a local dish called "Ke-no-Jiru (=soup with rice porridge) in the Tsugaru area in Aomori prefecture, and came to be eaten in the northern Akita Prefecture as well. In different places, it is known by various names, such as "Ke-no-Jiru" or "Kyano Jiru" in Kazuno City, and "Ke-no-Jiru" or "Kenoko" in Oga City. In Northern coastal areas like Mitane Town and central areas like Hachirogata Town, it may be referred to as "Kyano-ko." A distinctive feature in Akita is the use of "Zunda", a rice cake made from mainly green soybean flour, creating a unique regional flavor.