🍲 Uchimamejiru (Soybean and vegetable miso soup)

"Uchimame-jiru" is a dish made by boiling smashed soybeans together with turnips, daikon radishes, satoimo(=Japanese taro), and the like, and turning it into miso soup. Uchimame refers to soybeans that are steamed, individually crushed with a wooden mallet into a flower shape, and then dried. This practice is widespread in the snow-prone region of Kohoku. By crushing the steamed soybeans with a wooden mallet, the cooking process is expedited, allowing the beans to absorb flavors more effectively. The resulting broth is rich, and the soft texture is crafted to be palatable to people of all ages. "Uchimame-jiru" is often served as an offering during the Buddhist memorial service at temples. It serves as a valuable source of protein during the harsh winter in the Kohoku region and is considered an essential dish during this season. In the Azuchi-Shimotoyoura area in Omihachiman City, "Uchimame-jiru" is said to be a ceremonial soup served during pilgrimage to Ise-ko. In addition to smashed soybeans, it includes satoimo(=Japanese taro), zuiki (taro leaf stalk), tofu, and fried thin tofu. The hearty "Uchimame-jiru" also contains turnips, satoimo(=Japanese taro), daikon radish, and, notably, Nobunaga negi (green onions). Slowly simmering these ingredients enhances their sweetness, resulting in a more delicious flavor. Nobunaga negi is a thick white onion cultivated in the Azuchicho area of Omihachiman City, named after Oda Nobunaga, who lived boldly and independently. It is in season from late November to the end of March, and its sweetness intensifies when thoroughly cooked. Uchimame is also used in simmered dishes.