EnglishMoso soup
The taste of the season that I remember every May
Moso soup introduction
“Moso soup” is a local dish using bamboo shoots of Moso bamboo shoots called Moso (Moso bamboo shoots).. The season of Moso begins in Kyushu and goes north with the season, and peaks in mid-May in Tsuruoka City, which is considered to be the northernmost production area. There is a group of moso bamboo in the area around Yudagawa Onsen, a hot spring area in Tsuruoka City, which is famous as the production area of Moso. It is said that the moist and moistened clay red soil grows good Moso. The moso harvested in the Yudagawa River is known nationwide as “Yudagawa Moso”. There are various theories about the origin of the spread of Moso in Tsuruoka City, but it is said that Shugenshi took Moso back from Kyoto on a merchant ship from Hokkaido and planted it in temples and shrines.
“Moso soup” is a dish that tells Tsuruoka city of early summer. Shuhei Fujisawa, a Naoki Prize writer from Tsuruoka City, also says, “The taste of the season to remember every May.” The peak of the harvest of Moso is in mid-May, and the “Moso soup” made in freshly dug Moso is exquisite. In Tsuruoka City, when Moso begins to line up in the storefronts, it is a home-cooked dish that everyone knows that the aroma of “Moso juice” drifts in the city.
“Moso soup” is a dish that tells Tsuruoka city of early summer. Shuhei Fujisawa, a Naoki Prize writer from Tsuruoka City, also says, “The taste of the season to remember every May.” The peak of the harvest of Moso is in mid-May, and the “Moso soup” made in freshly dug Moso is exquisite. In Tsuruoka City, when Moso begins to line up in the storefronts, it is a home-cooked dish that everyone knows that the aroma of “Moso juice” drifts in the city.
