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Jappa-jiru-style Cod Miso Soup

Jappa-jiru is a local soup of Aomori Prefecture. This miso soup with plenty of ingredients is a different version of jappa-jiru.

Ingredients (4 servings)

Cod 120 g
Koya-dofu (Freeze-dried tofu) 2 cakes
Daikon radish 4 cm
Carrot 1/5
Mitsuba (Japanese honeywort) 4 stalks
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Ikiteru Junsei Aka
(Living Pure Red Miso)


  1. Cut the cod into proper sizes. Rehydrate the koya-dofu in water and cut into proper sizes. Cut the daikon radish into slightly thick quarter slices and the carrot into 1-cm round slices. Dip the mitsuba in boiling water and tie each stalk loosely.
  2. Boil the cod, daikon, carrot and koya-dofu in the dashi stock.
  3. After the ingredients are cooked, lower the heat and dissolve the miso. Serve the miso soup in bowls with the tied mitsuba on top.

★ A Note

To remove the smell of cod, sprinkle salt lightly over it and leave it in a colander for about 15 minutes. Wipe off the seep on it and cook.

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