大阪府·郷土料理
Jakogoko
The savory umami of the small shrimp gently permeates the old pickled water eggplant, which crumbles easily in your mouth. The sweet and salty soy sauce flavor makes you want to eat more rice—it is a traditional home-cooked taste passed down in Senshu. 'Jako' refers to ebi-jako (small shrimp similar to Shina shrimp) caught in Osaka Bay, and 'goko' is the Senshu dialect word for pickles. It is said that this dish was born from the wisdom of common people: during years of bountiful harvests, surplus water eggplants were pickled in rice bran to be preserved, then cooked in the same pot with small shrimp that were abundant and nearly free due to large catches. The compatibility between the flavorful small shrimp and the deeply seasoned old pickles is exceptional. Some households use old pickled daikon radish instead of water eggplant. It makes full use of the concept of 'mottainai' (avoiding waste). The lifestyle of Senshu, which survived through difficult times, is expressed directly in this flavor.
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