Minamiaizu Shingoro
At a glance
| Name | Minamiaizu Shingoro (Shingoro) |
|---|---|
| Prefecture | Fukushima |
| Region | Hokkaido & Tohoku |
| Type | Skewered partly mashed rice grilled with egoma miso |
What is it?
Shingoro partly pounds ordinary cooked rice, forms it around a bamboo skewer, coats it with junen miso made from ground egoma seeds and miso, and charcoal-grills it until smoky and caramelized.
History and local context
A Minamiaizu specialty, it is explained through the story of a man named Shingoro who used ordinary rice because glutinous rice was unaffordable and found the egoma-miso grilled result delicious.
How to enjoy it
Eat it hot while the glaze is fragrant and the rice surface crisp, holding the skewer away from the flame-charred end. Turn frequently to prevent the sweet miso burning, and check soy and seed allergens.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Minamiaizu Shingoro from?
It is associated with Fukushima, in the Hokkaido & Tohoku region of Japan.
What kind of food is Minamiaizu Shingoro?
This guide classifies it as skewered partly mashed rice grilled with egoma miso. See the overview for its defining ingredients and texture.
Can I order Minamiaizu Shingoro 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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