Three day dumpling soup

Three day dumpling soup introduction

In Toyama prefecture, where rice is grown, dishes and sweets using mochi are always involved in events and life milestones. “Three day dumpling soup” is a miso soup with dumplings made from joshinko, a traditional dish made on the third day after childbirth to nourish the mother who gave birth to a baby so that breast milk comes out well. The parents' house of a wife who has given birth sometimes puts rice on a dumpling soup set and distributes it to relatives. Zuiki, which is said to improve breast milk production and speed recovery after childbirth, is added to ingredients other than dumplings. Zuiki is the petiole (part between leaves and stems) of hoopoe, which is a type of taro, and dried ones are put back and used. Also, there are places where vegetables such as burdock root and Chinese cabbage, mushrooms, and fish are added. Even if you list one birth, there is a custom of making mochi in various forms, starting with this “three-day dumpling soup,” which is eaten after childbirth, for belly band celebrations five months before childbirth and during the last month to pray for safe delivery, and the depth of relationship between Toyama citizens and mochi I can ask.

Other information

• NameThree day dumpling soup
• Area Toyama
• Kind of food Local cuisine

Toyama Other recommended dishes

Local cuisinerelated dishes