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Shio-Kujira-Jiru ｜ Our Regional Cuisines

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  • Yamagata Prefecture

    Shio-Kujira-Jiru

Shio-Kujira-Jiru

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  • Shio-Kujira-Jiru

    Image Source : Hiroko Saito, Yamagata Prefectural Yonezawa University of Nutrition Sciences

  • Shio-Kujira-Jiru

    Image Source : Hiroko Saito, Yamagata Prefectural Yonezawa University of Nutrition Sciences

  • Shio-Kujira-Jiru
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  • Shio-Kujira-Jiru
    DOWNLOAD

  • Main lore areas

    All of Yamagata Prefecture

  • Main ingredients used

    New potatoes,“ Shio-Kujira”(=Salted Whale), Seasonal vegetables

  • History/origin/related events

    "Shio-Kujira-Jiru" (salted whale soup) is a traditional nourishing meal to survive the hot inland summers. It is said that this dish was created to prepare for the hot summer by boiling salted whale, which was a handy as a source of animal protein in mountainous areas, and summer vegetables together.
    Salted whale is the fatty flesh of the whale, with its skin preserved in salt. Vegetables used for the dish are delicious seasonal vegetables such as new potatoes, eggplants, and green beans, which are harvested in the summer in the region.
    In the Murayama area, it is also called "Iruka-jiru." In the town of Oe-cho in the Murayama area, "Iruka-jiru" was often made during the summer vacation when the children's association in the town held gatherings. Mothers brought vegetables and other ingredients from their homes and boiled them in a large pot and served them.
    Ingredients always include salted whale, and new potatoes. Other ingredients that are always included are “Aomizuna”, a wild green vegetable that grows taller in the summer but can still be eaten tender if peeled, and “Natsuna” (Hudan-sou), a perennial herb, that grows in the fields during the hot summer months.
    In the Mogami area, the "Mizu" of wild vegetables used in "Shio-Kujira-Jiru" is called "Mongirimizu-jiru" because it is torn off by hand to allow the flavor to soak in well.

  • Opportunities and times of eating habits

    It is eaten during the hot season from July to September. It is still one of the most popular summer dishes eaten at home. After a while, as autumn approaches, when Taro is harvested, more and more households make "Imoko-jiru" (taro soup) instead of Shio-Kujira-Jiru.

  • How to eat

    Before cooking, rinse the salt off the surface of Salted Whale with water and soak it in water for 10 to 30 minutes to remove the salt. Then, drain off the fat in boiling water, and cut into strips for not distinctive, but a delicious finish. You must keep an eye on the cooking Salted Whale, as it will become tough if overcooked.
    The timing for adding the Whale is when Vegetables in the pot become tender. The key to a delicious meal is to check the saltiness of the salted whale and adjust the overall flavor.
    In the past, The Salt around the salted Whale was also used, but nowadays it is necessary to supplement the saltiness of the whale by boiling it to remove the smell as well as to remove the impurities and oxidized fat from the surface. Miso is often used as the seasoning, as it eliminates the smell, but Salt(new one) or Soy sauce flavoring can be used as desired.

  • Efforts for Preservation and Succession

    (Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
    In summer, Salted Whale is sold at fish shops and supermarkets, and “Shio-Kujira-Jiru “(salted whale Soup) is made at home.

RECIPE

Ingredients (4-5 servings)

  • Salted Whale 100g
  • Medium sized Potatoes 2
  • Carrot 1／2
  • Egg plants 2
  • Medium sized Onion 1／2
  • Green beans 10
  • Japanese leek 1
  • Water 800ml
  • “ Miso” (fermented soybean paste) 1 1／2 tbsp.
  • [Murayama area] “Ao-Mizuna”and “Natuna” As needed

How to cook

  • 1. Wash the Salt from the surface of the Whale with Water, cut into large strips, and boil quickly in low heat tempreture (boiling water makes the meat tough).

  • 2. Peel and cut the Potatoes, into pieces of appropriate size and soak in water to remove the scum.

  • 3. Peel and cut the Carrots, into chunks.

  • 4. Peel and cut the Eggplants into pieces of suitable size and soak in water to remove the scum.

  • 5. Cut Onions, into 1 cm wide wedges and Japanese leek into diagonal slices. String the string beans and cut into 3 cm lengths.

  • 6. Put the Potatoes, Carrots and Water in a saucepan and bring to the boil, then add the Salted Whale, Eggplants, Onions and Green beans, and cook, removing the scum, until the vegetables are tender.

  • 7. Season with miso to taste, taking into account the saltiness from the Salted Whale.

  • 8. Add the Japanese leek and bring to a simmer.

provider : Yamagata Prefecture

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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