Gunma Koshine-jiru
At a glance
| Name | Gunma Koshine-jiru (Koshine-jiru) |
|---|---|
| Prefecture | Gunma |
| Region | Kanto |
| Type | Hearty miso soup with konnyaku, shiitake and scallion |
What is it?
Koshine-jiru combines Gunma konnyaku, shiitake and negi scallion with local vegetables, pork and fried tofu in a substantial miso soup that is eaten almost like a main dish.
History and local context
Its modern name takes ko from konnyaku, shi from shiitake and ne from negi, highlighting three local products. It has been promoted as an approachable vegetable-rich regional menu, including in schools and community cooking.
How to enjoy it
Eat it hot with rice, alternating springy konnyaku, mushrooms and sweet scallion. Blanch strong-smelling konnyaku if needed, brown pork first for depth and add miso after lowering the heat.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Gunma Koshine-jiru from?
It is associated with Gunma, in the Kanto region of Japan.
What kind of food is Gunma Koshine-jiru?
This guide classifies it as hearty miso soup with konnyaku, shiitake and scallion. See the overview for its defining ingredients and texture.
Can I order Gunma Koshine-jiru 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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