Dish

Butajiru

Pork miso soup

Butajiru is a comforting and flavorful soup that is popular in Japan. The soup is made with a base of dashi, a broth made from dried fish and seaweed. Thinly sliced pork is added to the broth, along with vegetables such as daikon radish, carrots, and shiitake mushrooms. The soup is typically served with rice and pickled vegetables on the side. Butajiru is a great source of protein and vitamins.

Asian cuisine› East Asian cuisine› Japanese cuisine

Soup

Origins and history

Butajiru has been a staple in Japanese cuisine for centuries. The soup is believed to have originated in the Edo period (1603-1868). Today, butajiru is still a popular dish in Japan and can be found in many Japanese restaurants around the world.

Dietary considerations

Gluten-free

Variations

There are many variations of butajiru, with different vegetables and meats used depending on the region and personal preference. Some variations include tofu, green onions, and spinach. Some recipes also call for the addition of miso, a fermented soybean paste that adds a rich umami flavor to the soup.

Presentation and garnishing

Butajiru is typically served in a large bowl with the pork and vegetables arranged on top. The soup can be garnished with chopped scallions and shichimi togarashi, a Japanese spice blend. It is important to note that the dashi broth is the key to the soup's flavor, so it is worth taking the time to make it from scratch if possible.