Oyogoshi

Vegetables such as taro and spinach are dressed like a tofu-based salad, but with mashed taro standing in for tofu, a substitution said to date back to using whatever vegetables a household had on hand; pumpkin sometimes replaces the taro too, and the taro is mashed more or less finely depending on the texture desired. The name is a local word for a dressed vegetable dish, said to come from women's speech. Today the vegetables and seasoning used are said to vary from one household to the next.

Taro is boiled and mashed. Spinach is boiled and squeezed dry. Carrot, burdock, and shiitake are simmered in dashi, then combined with the mashed taro mixed with sugar, mirin, miso, and sesame. Thoroughly draining the vegetables is said to be the key step, and drying the mashed taro the way one dries out boiled potatoes is said to help. Pumpkin is sometimes used as a substitute as well. It's said to be passed down as each family's own particular recipe.

The dish is tied to a story about a fire that once burned through a local settlement, after which residents are said to have eaten wild greens dressed together to get by. A festival is still held each year on that date to keep the memory of that time alive, with this dish always served. It's also become a fixture of everyday home cooking across the prefecture. It's passed down as a dish meant to keep alive the memory of what earlier generations went through. It continues today as a dish meant to remember what those generations went through.