‘Mugimeshi Tororo-jiru’ has been served at our restaurant since the founder Heihachi ran the original Heihachi Jaya teahouse.

‘Tororo-jiru’ Japanese Grated Yam

We make ‘Tororo-jiru’ by grating high quality Japanese yam with our utmost attention and slowly mixing it with a secretly blended Dashi broth and white Miso paste. Yam are grated in a big grinding bowl called ‘Suribachi’. As you grind, the paste becomes silky, smooth and sticky.

‘Tsukune-imo’ Japanese Yam

Japanese yams are harvested in November. In the old days, people stored them under a straw mat or soil for up to a year until the following season. One plant bears only one potato. After peeling off the thin skin, a pure white potato appears.

‘Mugi-meshi’ Rice Mixed With Rolled barleys

‘Mugi-meshi’ literally means steamed rolled barleys. We mix 7 parts rice and 3 parts rolled barleys before steaming. In order to eat steamed barleys which are rich in Vitamin B1 and B2, people in the old days added grated yam as this made it smoother to swallow. This is the origin of ‘Mugi-meshi Tororo-jiru’. As it only took a little time to prepare, people could have a quick and nutritious meal which was also easy to digest. It was an indeed an efficient and appropriate meal for travelers. However, this dish is not favored by many non-Japanese people. The sticky texture may seem unfamiliar but we highly recommend you to try our ‘Mugi-meshi Tororo-jiru’ for both your health and the experience.