Southern Hokkaido Gokko-jiru
At a glance
| Name | Southern Hokkaido Gokko-jiru (Gokko-jiru) |
|---|---|
| Prefecture | Hokkaido |
| Region | Hokkaido & Tohoku |
| Type | Winter lumpsucker soup with gelatinous skin and roe |
What is it?
Gokko-jiru simmers pieces of lumpsucker, its thick gelatinous skin and, when available, roe with kelp stock, soy sauce, green onion, tofu or seaweed.
History and local context
It is a winter household specialty of southern Hokkaido, especially the Oshima Peninsula, made when gokko move into shallow coastal water to spawn.
How to enjoy it
Eat it piping hot, enjoying the springy skin and popping roe with the clear savory broth; careful cleaning and adequate cooking are important for the whole fish.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Southern Hokkaido Gokko-jiru from?
It is associated with Hokkaido, in the Hokkaido & Tohoku region of Japan.
What kind of food is Southern Hokkaido Gokko-jiru?
This guide classifies it as winter lumpsucker soup with gelatinous skin and roe. See the overview for its defining ingredients and texture.
Can I order Southern Hokkaido Gokko-jiru online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
This section contains an advertising affiliate link to Rakuten Japan.