Kujira-jiru (whale soup) ｜ Our Regional Cuisines
These images of local cuisine may not be downloaded.
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Image source: Food and Flower Promotion Division, Department of Agriculture, Forestry and Fisheries, Niigata City
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Image source: Food and Flower Promotion Division, Department of Agriculture, Forestry and Fisheries, Niigata City
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Image source: Food and Flower Promotion Division, Department of Agriculture, Forestry and Fisheries, Niigata City
RECIPE
Ingredients (4 servings)
- [Ingredient A] Salt Whale 30g
- [Ingredient A] Wheat flour 1 tbsp.
- [Ingredient B] Water 4 cups
- [Ingredient B] Dried Sardine 15g
- “Maru-Nasu(=round eggplant)” 1
- Onion 1／2
- “Myoga(=Japanese ginger)” 2
- Sake 2 tbsp.
- Miso 2 and 1／3 tbsp.
How to cook
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1. Put ingredients B in a saucepan, and leave them for about 30 minutes.
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2. Cut salted whales into thin slices and dredge in wheat flour. Rinse with water and boil 2-3 times in plenty of hot water.
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3. Cut “Maru-Nasu” into bite-size pieces, thinly slice onion, and julienne “myoga”.
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4. Put the pot of 1 over medium heat and bring to a boil, then remove scum. Reduce heat to low, simmer for 5 to 10 minutes, and remove dried sardines.
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5. Add sake to 4, add whale, “Maru-Nasu”, and onion.
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6. Dissolve in miso, and turn off heat just before boiling. Serve in bowls and garnish with “myoga”.
provider : "A Taste of Niigata to Convey" (Niigata City)
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
