[Aomori Prefecture] Essential for Aomori's cold winter! What is the local dish “Jappajiru”?

In Aomori's cold winters, soups that warm the body are essential. Aomori has a variety of soups such as `` Kenojiru' ', Senbeijiru' ', and `` Strawberry stew '', but the one I would like to introduce this time is `` Jappajiru ''. What kind of dish is this unfamiliar dish called "Jappajiru"? In this article, we will introduce the meaning of " Jappa " in Jappa soup, the background behind its creation, ingredients, and recipe.

What is jappa soup? What kind of food is it?

First, let me introduce what kind of dish Jappajiru is.

Jappajiru is a local dish representing Aomori.

Jappajiru is a traditional local dish representing Aomori Prefecture. `` Jappa '' is a corruption of the word zoza it refers to the girth of a fish Jappa soup is a local dish that uses fish heads, bones, and internal organs that would normally be thrown away, and is simmered in miso with radish, green onions, and carrots that can be harvested in the winter. By the way, even though it is called ``fish ara'', most people who use it in jappa soup are ``cod ara''. Salmon yaburi and sea bream shells are often sold, but these are not used as ingredients for jappa soup.

Made with fish bones and root vegetables

The main ingredients for jappa soup are cod fillet and root vegetables. The bones of the cod used in jappa soup contain calcium, and the internal organs contain vitamin A and iron, making it extremely nutritious. Furthermore, the skin contains a lot of collagen, making it a great food for women.

In addition to the grated cod, many seasonal vegetables such as daikon radish, carrots, Chinese cabbage, and burdock are used in Jappa soup. In particular, root vegetables such as daikon radish, carrots, and burdock root vegetables have long been valued as valuable vegetables during the cold season because they can be harvested even in winter. Jappa soup is made by simply boiling cod fillets and seasonal root vegetables, and it doesn't take much time to make, yet it's packed with nutrients. It has been loved as a classic winter soup in Aomori that warms the cold body.

Eaten during Aomori's harsh winters

Jappajiru is a dish that is eaten especially during Aomori's harsh winters. Cod caught during the cold winter months is rich in fat and is an essential ingredient in Tsugaru's New Year's cuisine. In the old days, people would buy a large cod and use the remaining bones and internal organs to make soup to warm up their cold bodies.

Fishermen and farmers in particular tend to start making preserved foods around autumn in preparation for the winter. Jappa soup is part of this, and is a dish packed with wisdom on how to avoid wasting fish and get the proper nutrition. Also, during the year-end and New Year holidays and winter festivals, jappa soup is served at home and in the community, and it is customary to gather around a warm table with family and friends. Jappa soup is a winter tradition in Aomori and is an indispensable dish for seasonal events.

How to make jappa soup

The trick is to use fresh jappa

To make jappa soup, you first need to prepare fresh cod In Aomori Prefecture, as winter approaches, fish markets and supermarkets begin selling Ara for Jappa Soup This cod has more edible parts than regular ones, so it might be better to call it a bone-in fillet rather than a cod. The cod used for jappa soup contains plenty of innards and skin, so there is no need to buy a whole cod and cut it up, which is a great product for busy housewives.

The key to choosing oysters is to choose ones that are as fresh as possible. Codfish lose their freshness easily, so please cook them as soon as possible after purchasing. In particular, winter is the best season to make jappa soup, when the cod is rich in fat and preserves the cod and preserves its freshness.

How to make

Making jappa soup is simple, but you need to carefully prepare the soup so that it doesn't have a fishy smell.

First, wash the fish thoroughly with water to remove any blood or slime. If you want to get rid of the fishy smell or if it has been a while since you bought the fish, sprinkle sake or salt on the fish and let it sit for some time. After about 15 minutes, odor-laden water will come out, so rinse thoroughly. If you neglect this preparation, the soup will have a fishy smell, so be sure to wash off any slime or blood.

Next, cut vegetables such as daikon radish, carrots, and green onions into bite-sized pieces and fill the pot with water. Add the dashi stock here and heat it. Once it boils, add the fish and vegetables and simmer for 20 to 30 minutes to bring out the flavor of the fish. Finally, season with miso to complete the dish.

In the recipe I introduced this time, I used daikon radish, carrots, and green onions, but it would also be delicious if you added Chinese cabbage, tofu, or konnyaku. The ingredients for jappa soup vary from household to household, and I've also heard that they include burdock root and fried tofu. In winter, cod milt is also available, so it's a good idea to add it to enjoy a luxurious jappa soup.

summary

Jappajiru a hearty soup made with cod bones , is a must-have in Aomori's cold winters. From now on, cod shells will be available at supermarkets, so if you see them, please try making them. Also, if you can't make it yourself, please try visiting restaurants in Hirosaki City and Aomori City.