Okinawan Asa-jiru
At a glance
| Name | Okinawan Asa-jiru (Asa-jiru) |
|---|---|
| Prefecture | Okinawa |
| Region | Kyushu & Okinawa |
| Type | Clear bonito soup with fragrant green laver and tofu |
What is it?
Asa-jiru floats rinsed fresh or dried asa green laver and small tofu cubes in clear bonito dashi seasoned lightly with salt, allowing the seaweed's green color, soft texture and tidal aroma to lead.
History and local context
Asa, often referring to locally gathered hitoegusa green laver, is at its best in spring. The soup appears at Okinawan celebration tables as well as restaurants and home meals, usually without miso.
How to enjoy it
Drink hot soon after adding the seaweed so its color and aroma remain fresh. Rinse sand from fresh asa, rehydrate dried product as directed and check fish and soy ingredients.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Okinawan Asa-jiru from?
It is associated with Okinawa, in the Kyushu & Okinawa region of Japan.
What kind of food is Okinawan Asa-jiru?
This guide classifies it as clear bonito soup with fragrant green laver and tofu. See the overview for its defining ingredients and texture.
Can I order Okinawan Asa-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.
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