Osaka Semba-jiru
At a glance
| Name | Osaka Semba-jiru (Semba-jiru) |
|---|---|
| Prefecture | Osaka |
| Region | Kansai |
| Type | Clear soup of salted mackerel, daikon and kombu |
What is it?
Semba-jiru simmers salted mackerel flesh, head and bones with daikon and kombu, then adjusts the clear broth with a little soy sauce and optional scallion, ginger or pepper.
History and local context
The thrifty soup is associated with workers in Osaka's busy Semba wholesale district. It turned inexpensive fish trimmings into a quick, satisfying meal with virtually no waste and is also called Semba-ni.
How to enjoy it
Serve piping hot after skimming the broth, carefully removing small bones from head and frame pieces. Adjust salt only after tasting the cured fish, and keep raw mackerel cold until thoroughly cooked.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Osaka Semba-jiru from?
It is associated with Osaka, in the Kansai region of Japan.
What kind of food is Osaka Semba-jiru?
This guide classifies it as clear soup of salted mackerel, daikon and kombu. See the overview for its defining ingredients and texture.
Can I order Osaka Semba-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
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