Shizuoka Local Cuisine: Gawa

So, picture this: you’re out on a fishing boat, the sun’s blazing, and you need a quick, refreshing bite. That’s where “Gawa” comes in! This chilled miso soup with fresh fish and veggies is a testament to the ingenuity of Shizuoka’s fishermen, and it’s a local favorite, especially during the hot summer months.

Dish Name: Gawa (がわ)

• Primary Area of Tradition: Omaezaki City
• Main Ingredients: Katsuo (bonito), onion, cucumber, aojiso (green perilla), ginger, umeboshi (pickled plum), miso

How It’s Eaten / Served

Shizuoka Prefecture boasts one of the highest katsuo (bonito) catches in Japan. Omaezaki Port, located at the southernmost tip of Shizuoka, is a major fishing port within the prefecture. Katsuo caught in May, known as “Hatsugatsuo” (初鰹), is especially prized. The “Katsuo Nobori” (カツオのぼり) – katsuo-shaped streamers – flown around Omaezaki Port for Children’s Day (端午の節句) are a summer tradition in the area. “Gawa” is a chilled miso soup made with raw katsuo, cucumber, umeboshi (pickled plum), and aojiso (green perilla), all chopped and mixed with miso. It’s believed to have originated as a quick meal for fishermen on their boats. The name “Gawa” is said to come from the “gawagawa” sound made when stirring the soup to dissolve the miso and ice. Originally a fisherman’s dish, Gawa is now also enjoyed as a summer staple in households in Omaezaki.

Cultural Background and Preservation

Gawa is primarily enjoyed during the summer. To prepare Gawa, cucumber, onion, ginger, aojiso, and negi (green onion) are chopped. The katsuo is finely minced, then mixed with miso and pitted umeboshi, and chopped together lightly. Iced water is added to thin the mixture, followed by the chopped vegetables, and everything is stirred together. It pairs wonderfully with white rice or as a topping for somen noodles.

In addition to being made in homes, Gawa is also served in some restaurants near the port.

Additional information:

• Katsuo (鰹): Bonito, a type of fish commonly used in Japanese cuisine.
• Hatsugatsuo (初鰹): The first bonito catch of the season, typically in spring, prized for its flavor.
• Katsuo Nobori (鰹のぼり): Katsuo-shaped streamers flown for Children’s Day.
• Aojiso (青しそ): Green perilla, an aromatic herb used in Japanese cooking.
• Somen (素麺): Thin wheat noodles.