Mikka no Dango-jiru Soup
A traditional dish prepared on the third day after childbirth

About Mikka no Dango-jiru Soup

In Toyama Prefecture, known for its rice production, mochi dishes and sweets are deeply intertwined with ceremonies and major life milestones.

"Mikka no Dango-jiru Soup" (三日の団子汁, Mikka no dango-jiru) is a traditional miso soup made with dumplings crafted from rice flour. It is specifically prepared on the third day after childbirth to nourish the new mother and support healthy milk production. It is also a custom for the family of the new mother to prepare a dango-jiru set, wrapped with ceremonial decorations, and distribute it to relatives.

The soup includes dumplings and ingredients like zūiki (dried and rehydrated stalks of the taro plant, or "yatsugashira"), which is believed to promote milk production and assist in postpartum recovery. Additional ingredients might include burdock root, Napa cabbage, mushrooms, or fish, depending on local and family preferences.

This dish is part of a broader tradition in Toyama Prefecture where mochi plays an essential role in celebrating childbirth. Other customs include making mochi during an abdominal belt ceremony held five months before the due date and praying for a safe delivery during the final month of pregnancy. These practices reflect the deep cultural connection between Toyama residents and mochi.

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