Tsugaru Jappa-jiru Cod Offal and Vegetable Soup
Jappa-jiru cooks a cod's head, backbone, skin, liver, and other ara with daikon, carrot, and scallion, seasoning the broth with miso or salt.
At a glance
| Name | Tsugaru Jappa-jiru Cod Offal and Vegetable Soup (Jappa-jiru) |
|---|---|
| Prefecture | Aomori |
| Region | Hokkaido & Tohoku |
| Type | Winter cod-arak soup with root vegetables |
What is it?
Jappa-jiru cooks a cod's head, backbone, skin, liver, and other ara with daikon, carrot, and scallion, seasoning the broth with miso or salt.
History and local context
Jappa is a Tsugaru term for the fish parts left after filleting. Buying a whole winter cod and using each part, including the ara for New Year soup, is central to the dish's history.
How to enjoy it
Taste the broth and daikon first, then carefully remove meat from the bones. Cook milt and liver thoroughly and remove every bone before serving children or older diners.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Tsugaru Jappa-jiru Cod Offal and Vegetable Soup from?
It is associated with Aomori, in the Hokkaido & Tohoku region of Japan.
What kind of food is Tsugaru Jappa-jiru Cod Offal and Vegetable Soup?
This guide classifies it as winter cod-arak soup with root vegetables. See the overview for its defining ingredients and texture.
Can I order Tsugaru Jappa-jiru Cod Offal and Vegetable Soup online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
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