Aomori Prefecture

Tara no jappajiru

Tara no jappajiru
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Ingredients (For 10 persons)

  • Dashi Kombu 1 stick
  • Codfish Jappa 1 to 1.5 kg
  • Daikon radish 1 stick
  • Carrot 1 stick
  • Miso paste an appropriate amount
  • sake 1/2 cup (100ml)
  • green onion 2 sprigs
  • Water Approx. 2L

How to cook

  • 1. Fill a pot with about 2 liters of water, soak the dashi kombu and leave it soaking overnight.

  • 2. Once the pot comes to a boil, remove the dashi kombu, cut the daikon radish into 1 cm-thick chunks, and add to the pot.

  • 3. When daikon is cooked, add miso.

  • 4. Wash jappa quickly with lightly salted water and drain in a colander.

  • 5. Add the jappa and bring to a simmer. Simmer for about 20 minutes, removing any scum that comes to the surface.

  • 6. Add sake and season to taste.

  • 7. When the leeks are cooked, turn off the heat.

provider : "Guidebook of Food Culture and Tradition" (Aomori Prefecture)

* Recipes vary depending on the region and home.