Shizuoka's food cultureKnow

Ozaku is a vegetable soup made by simmering taro, daikon, carrots, and other vegetables in dashi stock, soy sauce, and sugar. It is considered a local dish made when people gather for events such as weddings, funerals, and festivals, where neighbors bring vegetables harvested from their own fields.

It is said that it came to be called "Ozakura" because it is made by roughly cutting the vegetables.

In winter, root vegetables become more flavorful due to the frost and snow, and when they are made in large quantities and boiled again, the flavors soak in and they become delicious, so they were considered a delicacy before bento shops or convenience stores. In some areas, burdock, tofu, and cormorant meat are also added.

Because it is rich in vegetable nutrients, it is often served on the family dinner table, but it is also included in the school lunch menu.

Ingredients used 

Taro, radish, carrot, shiitake mushroom, konjac, fried tofu

How to eat

Cut the taro, carrots, and burdock into irregular pieces, soak the dried shiitake mushrooms in water and cut them into thin strips. Rub the konnyaku with salt and tear it into pieces and boil it. Stir-fry the konnyaku in a pot, add oil and fry the taro, carrots, and burdock, fry the dried shiitake mushrooms, and add the dashi stock.

Once it starts to boil, add fried tofu, season with sugar and soy sauce, and simmer until the liquid has evaporated.

Source: Ministry of Agriculture, Forestry and Fisheries (Our local cuisine）