How to Make Goroshi - Traditional Dessert of Southern Fukuoka, Japan

Thursday, November 30, 2017

How to Make Goroshi - Traditional Dessert of Southern Fukuoka, Japan

When I was a child, my grandmother used to make Japanese foods from scratch. For instance, her miso soup had vegetables she grew, fish broth made with dried infant sardines, and miso paste she made from scratch. She also often made desserts for her grandchildren. After coming back from school, I really enjoyed her homemade desserts at home almost every day.

Today, I'm going to share with you one of traditional desserts of Southern Fukuoka, which is my hometown. She sometimes made this local dessert, goroshi (ごろし). This is not famous local cuisine, so I think that most Japanese people don't know what goroshi is and even have never hard of it unless they are elderly people who live in Southern Fukuoka. Even though my husband also grew up in Southern Fukuoka, he didn't know what goroshi is.

Goroshi is local dessert made with flour and water. It's long and flat dessert often coated with kinako (きなこ, きな粉), Japanese roasted soybean flour. It tastes similar to abekawa mochi I shared with you in my previous entry, but goroshi is not sticky at all. It's more like noodles than mochi.

I also love goroshi with sweet soy sauce, which is called sato joyu (砂糖醤油) in Japan. It tastes like mitarashi sauce (みたらし), but sato joyu is not thick at all. It's simply made with sugar and soy sauce. My husband also loved groshi with sweet soy sauce. :)

Today, I'm going to share how to make goroshi with you. It's pretty easy to make, so I hope you can try it. :)

Ingredients (6 Servings)

For Goroshi

5 oz (150g) of All Purpose Flour

2.4 oz (70g) of Lukewarm Water

Nip of Salt

For Kinako, Roasted Soybean Flour

1 Tablespoon of Kinako

1 Tablespoon of Sugar (Add more sugar if you have a sweet tooth.)

For Sato Joyu, Sweet Soy Sauce

1 Tablespoon of Soy Sauce

1 Tablespoon of Sugar (Add more sugar if you have a sweet tooth.)

1. Mix flour and salt. Add lukewarm water and knead the dough for about three to five minutes. Place it in bowl and cover it with plastic wrap. Let it rest in the room temperature for an hour.