🍚 Ogousan Dango-jiru（Glutinous rice flour dumplings in soup)

The dish made with kneaded wheat flour dough in a soup, known as "Suiton" or "Dango-jiru", is a regional specialty enjoyed throughout Japan. In Yamaguchi Prefecture, specifically in the southern part facing the Seto Inland Sea in Tabuse Town, Kumage district, there is a dish called "Ogousan Dango-jiru" that has been passed down. In this region, a newly-wed wife is referred to as "Ogousan", and this dish is traditionally prepared for a bride who has given birth. The belief is that consuming this dango-jiru will promote abundant breast milk and contribute to the healthy growth of the child. There is a custom in some areas to shape Dangos(=dumplings) differently based on the newborn's gender, using cocoon shapes for boys and round shapes for girls. What is different from "Suiton" and "Dango-jiru" in various regions is that the Dangos are made in advance, instead of being put directly into the boiled soup. After kneading and shaping the wheat flour into Dangos, they are boiled, cooled in cold water, and then added to a broth with plenty of vegetables. In Tabuse Town, white miso is used, resulting in a gentle flavor.