Dish

Sumashijiru

Miso soup with clams

Sumashijiru is a traditional Japanese soup that is made with dashi, which is a type of fish stock. The soup is typically made with white fish, such as cod or halibut, but can also be made with other types of fish. The vegetables used in the soup can vary, but common choices include daikon radish, carrots, and shiitake mushrooms. The soup is often served with tofu, which adds a creamy texture to the dish. Sumashijiru is a popular dish in Japan, particularly in the winter months.

Asian cuisine› East Asian cuisine› Japanese cuisine

Soup

Origins and history

Sumashijiru has been a staple in Japanese cuisine for centuries. It is believed to have originated in the northern regions of Japan, where fish is a common ingredient in many dishes. The soup is often served at special occasions, such as New Year's Day and other holidays.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Sumashijiru, depending on the region and the cook. Some versions use different types of fish, while others use different vegetables. Some cooks also add miso paste to the soup to give it a richer flavor.

Presentation and garnishing

Sumashijiru is typically served in a small bowl, with rice and pickled vegetables on the side. The soup can be garnished with chopped scallions or shiso leaves.