Tororo soup clove shop

In Marikojuku (currently Shizuoka City, Shizuoka Prefecture), the 20th post town on the Fifty-three Stations of the Tokaido, there is a restaurant called Chojiya that has been serving wild yam soup for over 1596 years since 400. It has been loved by travelers on the Tokaido since the Edo period as a nutritious local delicacy. Even today, all of the wild yams used are still grown in Shizuoka Prefecture. Wild yam cultivation in the prefecture began in 1977, but in recent years, various issues have combined, such as water shortages in the summer and the aging of producers, and production is decreasing year by year.
At this unveiling ceremony, as an effort to further increase the value of wild yam,
1) Tasting of a product that is currently being applied for "functional food" status due to the GABA contained in wild yam.
②You will be able to try pasta and ramen made with wild yam fermented with lactic acid bacteria harvested from the sea off Shizuoka Prefecture.

Wild yam has always been known as a healthy food, and it is said that consuming 1g of wild yam a day can help lower high blood pressure. It has also been confirmed that lactic acid fermentation further increases GABA levels. The approval of functional labeling and the use of fermented wild yam will increase the value of wild yam and contribute to improving the appeal of wild yam cultivation in Shizuoka Prefecture. There are already many grated yam soup restaurants in the prefecture, but by developing and offering menus at other restaurants, we hope that people will enjoy this unique Shizuoka food culture centered around wild yam.

●Date: Monday, February 2025, 02
●Location: Seaside Italian restaurant TERRA COSTA