呉汁（宮城）

English Version

Features of Gojiru (Miyagi)

Creamy miso soup enriched with ground soybeans (“go”)

Gojiru is a miso-based soup that blends in puréed soybeans called “go,” giving a naturally sweet, nutty depth and a smooth, comforting mouthfeel.

Hearty with roots, konnyaku, and abura-age

Daikon, carrot, konnyaku, and abura-age add aroma and body. Using Sendai miso brings a robust fragrance that pairs beautifully with the soybean richness.

Recipe – Gojiru (Miyagi)

Ingredients

• Dried soybeans … 70 g (or cooked soybeans … 150 g)
• Water for soaking … plenty
• Dashi (kombu–bonito) … 600 ml
• Miso (e.g., Sendai miso) … 2.5–3 Tbsp
• Daikon, half-moons … 100 g
• Carrot, half-moons … 50 g
• Konnyaku … 100 g
• Abura-age … 1/2 piece
• Scallions (to finish) … to taste
• Sake … 1 Tbsp
• For prepping: salt, boiling water … as needed

Directions

1. Rinse dried soybeans and soak overnight; simmer until tender, then drain. (Skip if using cooked soybeans.)
2. Make the “go”: purée the beans with a little dashi in a blender or mortar until smooth.
3. Pour boiling water over abura-age to degrease and cut into strips. Tear konnyaku and parboil briefly. Slice scallions thin.
4. Bring dashi to a gentle simmer; add daikon, carrot, konnyaku, and sake. Skim as needed and cook until tender.
5. Lower the heat. Loosen the “go” with some hot broth and stir it into the pot, scraping the bottom to prevent sticking. Warm gently—do not boil hard.
6. Dissolve in the miso and heat just below a boil.
7. Taste, adjust seasoning, ladle into bowls, and finish with scallions.

Chef’s Tips

• Purée the soybeans very smooth for a silky texture with no graininess.
• After adding “go,” keep heat low and stir from the bottom to prevent scorching.
• Parboiling konnyaku removes odor and improves flavor absorption.
• Substitution: unsweetened soy milk can stand in—add at the end and avoid boiling to prevent separation.

Nutrition (per serving, approx.)

• Energy … ~250 kcal
• Protein … ~16 g
• Fat … ~9 g
• Carbohydrates … ~22 g
• Salt equivalent … ~2.3 g
• Notable nutrients … soybean protein, dietary fiber, potassium

History

Resourceful soybean cookery

Born from a desire to use the soybean harvest fully, gojiru has long been loved across Tōhoku—adding nourishment and satisfaction by blending beans into soup.

In harmony with Miyagi’s miso culture

Sendai miso’s bold aroma and the mellow body of “go” make a natural pairing, cementing the soup as a winter staple.

What “go” means

“Go” refers to soaked soybeans ground with liquid. Households vary the thickness and ingredients, giving the dish local personality.