Miyagi Prefecture


Related images

Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)


Ingredients (4 servings)

  • Pickled Chinese cabbage 400g
  • Ocean perch (fish meat and fish scraps) 400-500g
  • Water 5 cups
  • Sake lees 150g
  • miso 3 to 4 tbsp.

How to cook

  • 1. Cut the ocean perch scraps into small pieces and place them in a pot.

  • 2. Cut the pickled Chinese cabbage into 3 cm lengths without washing. Add them to a pot and pour water over them. Simmer until the cabbage is firm. Drain off the broth, replace the water, and reduce the salt to a minimum.

  • 3. Place the pot with the ocean perch scraps and water on high heat. Bring it to a boil and then reduce the heat to medium. Let it simmer for about 20 minutes, and remove any scum that forms on the surface.

  • 4. While grating, add the sake lees dissolved in the broth and bring it to a boil.

provider : “Gotsosan: Miyagi's Local Foods to Pass Down” (The Association for the Promotion of Miyagi Food)

* Recipes vary depending on the region and home.