Meng Zong juice

About Meng Zong juice

The local dish “moso soup (already clean)”, which colors spring in the Shonai region of Yamagata prefecture, is a miso-flavored soup with bamboo shoots from Moso bamboo as the leading role. Mo Sōchiku was introduced from China to the Satsuma Domain in 1736, and then spread all over the country. In the Shonai region, it is said that it began when Shugen brought it back from Kyoto on the Kitamaebune and planted it at temples and shrines.

In particular, “Yudagawa Takesou,” which is harvested around Yudagawa Onsen in Tsuruoka City, is fair, soft, and sweet, and has received high praise. The clay red clay in this area supports the growth of high-quality bamboo shoots.

The basic ingredients for moso-jiru are fresh bamboo shoots, deep-fried tofu (called “deep-fried tofu” in Shonai), shiitake mushrooms, pork, etc., and the flavourful finish is made with miso paste and sake lees. Fresh mosong has little bitterness, and there is no need to remove the lye, so you can fully enjoy its flavor.

In terms of nutrition, bamboo shoots are low in calories and rich in dietary fiber. Pork contains high-quality protein, and shiitake mushrooms contain a lot of vitamin D, so they are a healthy dish.

This dish goes well with refreshing, dry sake, and enhances the sweetness of bamboo shoots and the richness of sake lees.

At Yudagawa Onsen, the “Moso Festival” is held every year from late April to early June, and you can enjoy Moso cuisine that each ryokan is proud of. Also, moso soup is served at the “Sakata Festival” and “Tsuruoka Tenjin Festival” in May, making it a tradition to celebrate the arrival of spring.

When you visit Shonai in spring, be sure to try the seasonal flavor “moso soup.”

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