Tahara Jojo-giri
At a glance
| Name | Tahara Jojo-giri (Jojo-giri) |
|---|---|
| Prefecture | Aichi |
| Region | Chubu |
| Type | Hand-cut wheat strips served savory or sweet |
What is it?
Jojo-giri kneads wheat dough and cuts it into long narrow strips, then cooks them either in a soy-seasoned soup as a meal or in a sweet preparation resembling shiruko as a farm snack.
History and local context
The food is associated with the Atsumi Peninsula around Tahara and is also called Irago shiruko. One name story says the strips resemble dojo loaches, locally pronounced jojo; it arose where wheat could stand in for valued glutinous rice.
How to enjoy it
Try the savory and sweet forms as distinct dishes rather than expecting standard udon. Roll the dough evenly and cook thick centers completely; sweet bean versions pair well with unsweetened tea.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Tahara Jojo-giri from?
It is associated with Aichi, in the Chubu region of Japan.
What kind of food is Tahara Jojo-giri?
This guide classifies it as hand-cut wheat strips served savory or sweet. See the overview for its defining ingredients and texture.
Can I order Tahara Jojo-giri online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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