🍲 Tougan-jiru(White gourd Soup)

Aichi Prefecture is second only to Okinawa in the volume of shipments of "Tougan(=White gourd)", and "Tougan(=White gourd)" cuisine is widely popular in the prefecture. It is said that the "Tougan(=White gourd)" originated in India and was brought to Japan via China. It is mentioned in documents dating back to the Nara period (710-794), suggesting that it has been eaten since ancient times. Although it is in season in summer, it is said that it was named "Tougan (meanings winter melon) " because its thick and tough skin was so long-lasting that it would last until winter if stored in a cool and dark place. The small-sized "Tougan(=White gourd)", “Early Togan," has been cultivated since the Meiji era (1868-1912) and is known as a traditional vegetable of Aichi Prefecture. In recent years, the number of small ones has been increasing due to breeding, but in the past, they were large and were often eaten during the postwar period when food was scarce. “Early Togan" are not popular because of the white powder that sticks to the hands, and in recent years, “Ryukyu Togan" have become the most commonly cultivated variety. Since it has a light flavor and is easily seasoned, it is used in a variety of dishes, such as miso soup, simmered dishes, and stir-fried dishes. One of the most popular of these dishes is "Tougan-jiru(=White gourd Soup)," a soup of “Tougan" with dashi (Japanese soup stock).