Shonai Dongara-jiru
At a glance
| Name | Shonai Dongara-jiru (Dongara-jiru) |
|---|---|
| Prefecture | Yamagata |
| Region | Hokkaido & Tohoku |
| Type | Winter cod hot pot using flesh, head, milt and offcuts |
What is it?
Dongara-jiru cuts a large fatty winter cod into flesh, head, bones, liver, milt and other usable parts, then cooks them with daikon, scallion and tofu in miso broth. Milt and bony offcuts give the soup its richness.
History and local context
A midwinter specialty of Yamagata's Shonai coast, it grew from fishing communities eating the catch thoroughly aboard boats or on shore. The name is commonly linked to dogara, the body frame or flesh-and-skeleton of the fish.
How to enjoy it
Eat it piping hot and add fresh iwanori seaweed just before serving for aroma. Ask which organs are included, remove bones carefully and cook all viscera thoroughly; winter festivals and local restaurants are common places to encounter it.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Shonai Dongara-jiru from?
It is associated with Yamagata, in the Hokkaido & Tohoku region of Japan.
What kind of food is Shonai Dongara-jiru?
This guide classifies it as winter cod hot pot using flesh, head, milt and offcuts. See the overview for its defining ingredients and texture.
Can I order Shonai Dongara-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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