Minamiaizu Shingoro with Junen Miso
Shingoro is cooked non-glutinous rice half-pounded, shaped around a skewer, coated with sweet junen miso made from egoma seeds, and grilled until fragrant.
At a glance
| Name | Minamiaizu Shingoro with Junen Miso (Shingoro) |
|---|---|
| Prefecture | Fukushima |
| Region | Hokkaido & Tohoku |
| Type | Grilled half-pounded rice with sweet egoma miso |
What is it?
Shingoro is cooked non-glutinous rice half-pounded, shaped around a skewer, coated with sweet junen miso made from egoma seeds, and grilled until fragrant.
History and local context
It is handed down in Shimogo and the Tajima area of Minamiaizu. The story of an inventor named Shingoro is treated as local tradition rather than securely dated history.
How to enjoy it
Let the hot center cool briefly, then bite through the toasted miso and rice together. Remove the skewer and portion it for children.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Minamiaizu Shingoro with Junen Miso from?
It is associated with Fukushima, in the Hokkaido & Tohoku region of Japan.
What kind of food is Minamiaizu Shingoro with Junen Miso?
This guide classifies it as grilled half-pounded rice with sweet egoma miso. See the overview for its defining ingredients and texture.
Can I order Minamiaizu Shingoro with Junen Miso online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
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