Essential for the cold winters of Aomori! What is the local dish "jappa soup"?

In Aomori's cold winters, soup to warm the body is essential. Aomori has a variety of soups, such as Keno-jiru ," " Senbei-jiru " and " Ichigo-ni Jappa-jiru ." What exactly is this unfamiliar dish called "Jappa-jiru"? In this article, we'll explain the meaning of " Jappa " in Jappa-jiru, the background to its creation, the ingredients, and the recipe.

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What is Jappajiru? What kind of dish is it?

First, let me introduce what kind of dish Jappa soup is

Jappa soup is a local dish that represents Aomori

Jappa soup is a traditional local dish that represents Aomori Prefecture. " Jappa " is a corrupted form of zappa fish bones ." Jappa soup is a local dish made by using fish heads, bones, and innards that would normally be thrown away, simmered in miso with daikon radish, green onions, and carrots harvested in winter. By the way, when we say "fish bones," most of the bones used in jappa soup are cod bones. Salmon, yellowtail, and sea bream bones are commonly sold, but these are not used as ingredients in jappa soup.

Made with fish bones and root vegetables

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

In addition to cod bones, jappa soup also uses many seasonal vegetables such as daikon radish, carrots, Chinese cabbage, and burdock. Root vegetables such as daikon radish, carrots, and burdock can be harvested even in winter, and have long been treasured as precious vegetables during the cold season. Jappa soup, which can be made by simply simmering cod bones and seasonal root vegetables, is easy to prepare and yet packed with nutrition. It has been loved as a classic winter soup in Aomori, warming up the cold body

Eat it during Aomori's harsh winters

Jappa soup is a dish that is eaten especially during the harsh winter months of Aomori. Cod caught during the cold winter months is fatty and is an essential ingredient in Tsugaru's New Year cuisine. In the old days, people would buy a large cod and make soup with the bones and innards that were left over after eating the meat to warm up their chilled bodies

Fishermen and farming families in particular tend to start making preserved foods in the fall in preparation for winter. Jappa soup is part of this tradition, and is a dish packed with wisdom for ensuring that fish is not wasted and that it is nutritious. Jappa soup is also traditionally served in homes and communities during the New Year holidays and winter festivals, and people gather around the table to enjoy a warm meal with family and friends. Jappa soup is a winter staple in Aomori, and an indispensable dish for seasonal events

How to make Jappa soup

The trick is to use fresh jappa

To make jappa soup, you must prepare fresh cod heads heads for jappa soup " begin to be sold at fish markets and supermarkets. This head has more edible parts than regular heads, and it might be better to call it fillets with bones attached rather than heads. Heads for jappa soup contain plenty of organs and skin, so it eliminates the troublesome task of buying a whole cod and then butchering it, as was previously the case, making it a very welcome product for busy housewives.

The key to choosing fish bones is to choose the freshest ones possible. Fish bones lose their freshness quickly, so cook them as soon as possible after purchasing them. Winter, when cod is particularly fatty, is the perfect season for making jappa soup, as it helps preserve the fish bones and keep them fresh longer

How to make

The recipe for jappa soup is simple, but you need to carefully prepare the fish bones to prevent them from having a fishy smell

First, wash the fish bones thoroughly in water to remove any blood or slime. If you want to remove the fishy smell even more, or if it has been a while since you bought the bones, sprinkle sake or salt on the bones and leave them for a while. After about 15 minutes, water containing an odor will come out, so rinse it off thoroughly. If you neglect this preparatory step, the soup will have a fishy smell, so be sure to rinse off any slime or blood thoroughly

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

The recipe I introduced this time uses daikon radish, carrots, and green onions, but it's also delicious with Chinese cabbage, tofu, or konjac. The ingredients for jappa soup vary from household to household, and I've heard that some people add burdock and fried tofu. In winter, cod milt is also available, so it's nice to add milt to enjoy a luxurious jappa soup

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summary

Jappa a hearty soup made with cod bones , is a must-have in Aomori's cold winters. Cod bones will be available in supermarkets from now on, so if you come across them, give it a try. Also, if you can't make it yourself, be sure to visit a restaurant in Hirosaki City or Aomori City.

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