Okuzukake is a traditional local dish that has been passed down for generations, particularly in the southern part of Miyagi Prefecture. This hearty soup is made by simmering seasonal vegetables, tofu, deep-fried tofu, mushrooms, konjac, and other ingredients in a flavorful broth, then thickening the soup with kudzu starch or potato starch.
One of the most distinctive features of Okuzukake is the addition of Shiroishi Umen, a specialty noodle from Shiroishi City in Miyagi. The combination of the mild broth, thickened soup, soft noodles, and seasonal vegetables creates a comforting dish that is both satisfying and gentle in flavor.
In the Sennan region of southern Miyagi, Okuzukake is particularly well known as a traditional Buddhist vegetarian dish served during special occasions such as the Bon Festival and the spring and autumn equinoxes.
Okuzukake was traditionally prepared as an offering to ancestors at Buddhist memorial services and as a dish served to guests when families gathered for religious ceremonies. In some areas of southern Miyagi, zunda mochi and Okuzukake are served together during Bon and the equinox periods, making the dish an important part of the region’s food culture.
Okuzukake may also be served alongside sekihan, a traditional red rice dish made with glutinous rice, during ceremonies and family celebrations. Because sekihan has a firm and chewy texture, the smooth, thickened broth of Okuzukake makes it a good accompaniment and helps create a more comfortable meal.
The origins of Okuzukake are thought to have been influenced by Fucha cuisine, a style of Buddhist vegetarian cooking in which various ingredients are prepared and served together. The practice of simmering vegetables, tofu, and deep-fried tofu in broth and thickening the soup developed as part of a vegetarian culinary tradition that avoids meat and fish.
The ingredients and seasoning used in Okuzukake vary from one household and community to another. This flexibility is one of the dish’s appealing characteristics. Families traditionally use seasonal ingredients that are readily available, creating their own versions of the dish and passing down a distinctive homemade flavor from one generation to the next.
Common ingredients used in Okuzukake include taro, carrots, burdock root, shiitake mushrooms, eggplant, green beans, deep-fried tofu, tofu, shirataki konjac noodles, and small wheat-gluten balls known as mamefu. Some households also add aromatic vegetables such as Japanese ginger.
There is no single strict recipe for Okuzukake. The ingredients can change depending on the season, locally available vegetables, and each family’s traditional recipe. As a result, the dish has long been enjoyed as a comforting example of home cooking, with each household adding its own character.
Shiroishi Umen is a specialty of Shiroishi City and is generally included in Okuzukake. These noodles are slightly thicker than ordinary somen noodles and are traditionally made without using oil during production.
This makes Shiroishi Umen particularly well suited to warm soups. The thickened broth clings to the noodles, allowing them to be enjoyed together with vegetables, tofu, and other ingredients. Although filling, Okuzukake has a light and gentle character, making it popular among people of all ages, from children to older adults.
The name Okuzukake is said to come from the use of kudzu starch to thicken the soup. As pure kudzu starch has become more difficult to obtain, potato starch is now commonly used when preparing the dish at home.
Potato starch mixed with water is added to a soy-sauce-based broth seasoned with dashi. This creates a smooth, moderately thick texture. The thickened broth coats the Shiroishi Umen and other ingredients, blending the natural flavors of the vegetables with the savory taste of the broth.
Traditional Okuzukake is a form of shojin ryori, or Buddhist vegetarian cuisine, and therefore does not use meat or fish. Broth made from rehydrated dried shiitake mushrooms is often used, while vegetables, tofu, and deep-fried tofu form the main ingredients.
Today, however, many households adapt the dish according to their own preferences. Some versions use bonito-based dashi or include chicken or pork. Others replace Shiroishi Umen with udon noodles or shirataki noodles.
These variations show how Okuzukake continues to evolve while retaining its connection to traditional food culture and family cooking.
Dishes similar to Okuzukake are also found in northern Miyagi, where they may be known by names such as Suppoko or noppei-jiru. Although these dishes share many ingredients and cooking methods, the occasions on which they are eaten can differ by region.
In southern Miyagi, Okuzukake has traditionally been associated with special occasions such as the Bon Festival, the equinoxes, and Buddhist memorial services. In northern areas, Suppoko may be served as a meal to thank people who helped with the behind-the-scenes work at a memorial service.
Noppei-jiru, meanwhile, is generally enjoyed as a traditional dish for everyday meals.
Although Okuzukake was once mainly prepared for occasions such as Bon and the equinoxes, it is now widely recognized as one of the traditional dishes of southern Miyagi. In particular, restaurants around Shiroishi City and the Sennan region offer Okuzukake to visitors, allowing people to enjoy it throughout the year.
Despite being a simple home-style dish, Okuzukake brings together several elements of southern Miyagi’s food culture, including Shiroishi Umen and locally grown seasonal vegetables. For visitors to Miyagi, trying Okuzukake is a way to experience not only the flavors of the region but also the traditions and everyday life that have shaped its cuisine.
The ingredients used in Okuzukake vary from household to household, but the following are representative ingredients for a traditional-style preparation.
・Taro: 100 g
・Carrot: 50 g
・Burdock root: 40 g
・Green beans: 5 pods
・Dried shiitake mushrooms: 5
・Deep-fried tofu: 1 piece
・Tofu: 1/2 block
・Shirataki konjac noodles: 1/2 package
・Mamefu (small wheat-gluten balls): as needed
・Shiroishi Umen: 1 bundle
・Dashi stock: 6 cups, made with the shiitake soaking liquid and water
A basic seasoning combination consists of 2 tablespoons of soy sauce and 2 teaspoons of salt. To thicken the soup, mix 2 tablespoons of potato starch with 4 tablespoons of water.
First, peel the taro and cut it into thin quarter-round slices. Sprinkle lightly with salt and set aside. Cut the carrot into similar slices, and shave the burdock root into thin pieces before soaking it in water.
Briefly boil the green beans, then cut them into bite-sized pieces. Soak the dried shiitake mushrooms in water until softened, then slice them thinly. Keep the soaking liquid, as it will be used as part of the soup stock.
Remove excess oil from the deep-fried tofu by pouring hot water over it, then slice it thinly. Cut the tofu into small cubes. Cut the shirataki noodles into manageable lengths and briefly boil them. Rehydrate the mamefu and gently squeeze out excess water.
Combine the shiitake soaking liquid with water in a pot to make the dashi stock. Add the vegetables other than the green beans and simmer until they become tender.
Once the vegetables are cooked, add the dried shiitake mushrooms, deep-fried tofu, tofu, shirataki noodles, and mamefu. Bring the soup to a gentle boil and simmer briefly so that the flavors come together.
Season the soup with soy sauce and salt. Stir the potato starch with water until smooth, then gradually add it to the pot while stirring.
Continue heating and stirring until the soup develops a moderately thick and smooth consistency. Remove the pot from the heat once the desired texture has been reached.
Cook the Shiroishi Umen separately according to the package instructions. Drain well and place the noodles in serving bowls.
Pour the generous portion of thickened Okuzukake soup and vegetables over the noodles, then finish by adding the precooked green beans.
The thick broth coats the Shiroishi Umen, while the vegetables, tofu, and mushrooms provide a variety of textures and flavors. With its simple and comforting taste, Okuzukake is a traditional dish deeply connected to the seasonal ingredients, family life, religious customs, and food culture of southern Miyagi.