Hokkaido Kajika-jiru
At a glance
| Name | Hokkaido Kajika-jiru (Kajika-jiru) |
|---|---|
| Prefecture | Hokkaido |
| Region | Hokkaido & Tohoku |
| Type | Winter sculpin soup with miso and vegetables |
What is it?
Kajika-jiru cuts winter sculpin into bone-in pieces and cooks the fish, liver and sometimes roe with daikon, potato and other vegetables in a miso-based soup.
History and local context
The large thorny sculpin approaches Hokkaido's coast to spawn in winter, when fishing households make full use of its firm flesh, gelatinous parts and rich liver.
How to enjoy it
Drink the broth while hot and pick meat carefully from the bones, tasting how the liver deepens the soup; it is easiest to find in winter seafood markets and local restaurants.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Hokkaido Kajika-jiru from?
It is associated with Hokkaido, in the Hokkaido & Tohoku region of Japan.
What kind of food is Hokkaido Kajika-jiru?
This guide classifies it as winter sculpin soup with miso and vegetables. See the overview for its defining ingredients and texture.
Can I order Hokkaido Kajika-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.