A must-have in Aomori's cold winter! What is the local dish "Jappa Soup"?

In Aomori's cold winters, a warming soup is essential. AomoriKeno-jiru," "Senbei" and "-jiru,has a variety of soups, such asJappa-jiru." What kind of dish is this unfamiliar "Jappa-jiru"? This articleJappawill introduce the meaning of

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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-jiru is a traditional local dish representative of Aomori Prefecture. "Jappa"zappais a corrupted form offish scraps." Jappa-jiru is a local dish made by simmering fish heads, bones, and innards—parts that are usually discarded—with daikon radish, leeks, and carrots, which are harvested in winter, in miso. Incidentally, although it is called "fish scraps," the scraps used in jappa-jiru are almost always from cod. Salmon, yellowtail, and sea bream scraps are commonly sold, but these are not used as ingredients in jappa-jiru.

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-jiru, you firstprepare fresh cod scrapsneed tocod scraps for Jappa-jiru" become available for sale at fish markets and supermarkets. These scraps have more edible parts than regular scraps, and it might be better to call them fillets with bones attached rather than scraps. Jappa-jiru scraps also contain plenty of innards and skin, so you don't have to go through the troublesome process of buying a whole cod and preparing it yourself, as was done in the past, 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 it

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

a hearty soup made with cod scrapsJappa-jiru, is an essential dish during Aomori's cold winters. Cod scraps will be available in supermarkets from now on, so if you see them, please try making it. If you can't make it yourself, be sure to visit a restaurant in Hirosaki or Aomori city.

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