Tororo jiru is a soup made with grated Japanese wild yam mixed with dashi broth and miso, and eaten over barley rice. During the Edo period (1603 - 1868), the area around Mariko was famous for its high-quality Japanese wild yams, which were appreciated by travelers over the pass for giving them energy. In the story of Tokaidochu Hizakurige (Going Tokaido Shank'ｓ Mare) Yaji and Kita missed their chance to eat tororo jiru, so the artist Utagawa Hiroshige depicted Yaji and Kita eating it in his ukiyo-e.
Basic Data
Name
Mariko-shuku Specialty: Tororo Jiru
Area
Mariko shuku
Other constituent cultural properties in Mariko-shuku
