Dobu-jiru
The ultimate rich anhydrous pot “dobu-jiru,” born in a winter fisherman town — enjoy the tradition of Fukushima Hamadori
Dobu-jiru introduction
“Dobu-jiru,” a winter tradition rooted in the Hamadori region of Fukushima Prefecture, is a local dish with a strong yet delicate flavor born at a fishing port where cold winds blow. It originally originated when fishermen dismantled monkfish on a boat and ate it as a hot pot on the spot. The most characteristic of this dish is the cooking method that “does not use any water.” By frying the red bean paste liver in a pan, the natural fat and flavor are brought out, and all parts of the red bean paste, such as meat, skin, and stomach, and vegetables such as Chinese cabbage and green onions are added to it, simmered, and the flavor is adjusted with miso. There are various theories about the origin of the name “dobu-jiru,” but it is said that the way red bean paste dissolves and the soup becomes cloudy was compared to “dobu.” Also, there is a theory that “use up all of the red bean paste” = “use all (= dobu)”. Either way, it's a dish filled with wisdom to utilize limited resources without waste. It is also excellent in terms of nutrition, and monkfish liver is rich in unsaturated fatty acids such as vitamins A, D, EPA, and DHA, and is effective in promoting immunity and blood circulation. Junmaishu from Fukushima prefecture goes well with such rich bitubu soup. The sharp mouthfeel blends perfectly with the richness of the pot. Even now, many restaurants serve it only during the winter season, mainly in Iwaki City, Fukushima Prefecture, which warms the palates and hearts of tourists. This dish, which combines tradition and health, is truly an “edible folk cultural property.” It's a gem you want to try at least once.
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