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Pacific Saury Ball Miso Soup

Fatty Pacific sauries (sanma) are best to eat in autumn. Sanma balls are made from whole sanma and is full of calcium.

Ingredients (4 servings)

Sanma 2
Mitsuba (Japanese honeywort) 4 pieces
Dashi stock 800 cc
Miso 3-1/2 tablespoons
<Combined seasoning>
 Potato starch

15 g
1 teaspoon
A dash

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Ikiteru Kyushu-san Mutenka Awase Aka

Ikiteru Kyushu-san Mutenka Awase Aka
(Living, Kyushu-grown, Additive-free Red Mixed Miso)


  1. Fillet the sanma into three pieces and process with the combined seasoning in a blender.
  2. Bring the dashi stock to a boil and add the ingredient of 1 by scooping with a spoon. After the sanma balls are cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the mitsuba on top.

★ A Note

Adding ginger in sanma balls reduces the fishy smell of sanma.

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