Taro no koroni

Taro no koroni introduction

The biggest event of the Jodo Shinshu sect held from autumn to New Year is called Hoonko, and in Fukui Prefecture, “Honko-san” and “Oko (uh)” in Fukui Prefecture called. “Taro no koroni" is one of the shojin dishes that serve to the people who gathered in the Hoonko. The Okuetsu region is located in the northeastern part of Fukui Prefecture and is one of the most snowy areas surrounded by high mountains, including Mt. Due to the favorable conditions for taro, such as the water resources brought from the mountains, the fertile soil, and the temperature difference between day and night, the taro can be obtained with a fine texture and a good taste. Among them, 'Kamisho Satoimo' is registered as GI. Taro, harvested in autumn, is a valuable food for the winter. In addition to being served in Hoonko, this dish was also popular at celebrations, as it is an auspicious gift for the prosperity of descendants. In Fukui Prefecture, taro is often sold in supermarkets and so on, in a state where the skin was rubbed off. Making it with thin skin left is also the secret of deliciousness. Taro, which has been peeled off, is boiled in soy sauce, sugar, mirin, and so on. If you do not boil down, you will get a thick finish. It is a trick to make it look good to avoid touching taro as much as possible while simmering. Rinse the pot so that it does not burn and simmer until the soup is low, and when it cools, the broth is entangled again. When using frozen taro, put it frozen in a freshly cooked seasoning and boil it.

里芋のころ煮の作り方

Other information

• NameTaro no koroni
• Area Fukui
• Kind of food Local cuisine

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