Episode 39: Local cuisine using konjac [Kansai Edition] Tanukijiru (raccoon soup) / Nara Part 1

Episode 39: Local Cuisine Using Konjac [Kansai Region] Tanuki-jiru (raccoon dog soup) / Nara Part 1

This time, we will introduce local dishes using Nara konjac.

Upon investigation, I came across something called "tanuki-jiru." It seems that tanuki-jiru is a local dish where konjac is used to represent a tanuki (raccoon dog) in a miso-based soup.

I looked into its origins in detail.
Tanukijiru, which uses konjac, originates from the "Tanukijiru" at Hozoin Temple in Kofuku-ji Temple in Nara.
Actual raccoon meat was used until the time of the third head priest, but (probably because eating animal meat was banned) it changed to a vegetarian dish in which konjac, which has a similar texture, was used to represent raccoon meat.
In the Hozoin-ryu spearmanship martial art, which originated in Nara and was founded by the Azuchi-Momoyama period monk Inei, it is a traditional event to serve "tanuki soup" to students at the start of New Year's training.

Also, at the Twelve Shrines in Iwasaka, Sakurai City, Nara Prefecture, konnyaku tanuki soup is served during the New Year.
Although it's a hot soup, the oil suppresses the steam, making it look less hot than it is. This is said to be the reason why it was named "tanuki-jiru" (raccoon dog soup), as people felt they had been "deceived" by its appearance.
Tanuki are often depicted in old tales and folklore as beings that deceive and trick humans, which is probably why they got this name.

Reference: Hozoin-ryu spear technique "Tanuki-jiru-kai"
https://hozoin.jp/tanuki.htm
Wikipedia
https://ja.wikipedia.org/wiki/%E3%81%9F%E3%81%AC%E3%81%8D%E6%B1%81#cite_ref-4