Butajiru
From Wikipedia, the free encyclopedia
Tonjiru or Butajiru (豚汁?) - both literally mean pig/pork soup - is a Japanese soup made with pork and vegetables, flavoured with miso.
Compared to normal miso soup, tonjiru tend to be more substantial, with a larger quantity and variety of ingredients added to the soup.
It is often eaten after marathons and other long distance races.
[edit] Common ingredients
Tonjiru is usually made by stewing thinly sliced pieces of pork, alongside vegetables, in dashi stock, and flavoured by dissolving miso.
Mildly degreased (not crispy) bacon can be used in place of pork.
Common additional ingredients include gobo, konjac, seaweed, spring onions, daikon radish, carrot, tofu including fried tofu (aburaage), tubers such as potatoes, taro or sweet potato, and mushrooms such as shiitake and shimeji.
[edit] Naming
The name tonjiru is said to be dominant in Eastern Japan, while the name butajiru is said to be more common in Western Japan, Hokkaidō, and generally among older people.
A version of the dish, containing sweet potatoes, as served to skiiers in the ski resorts of Niigata Prefecture up until about 1960, is known as sukii-jiru ("skiing-soup").
