Tonjiru
Tonjiru or Butajiru ( Japanese 豚 汁, と ん 汁, と ん じ る ) (both literally means pork soup) is a Japanese soup made from pork and vegetables that is seasoned with miso paste. Compared to common miso soup , tonjiru is more substantial, with a greater amount and richness of ingredients.
ingredients
Tonjiru is usually cooked with very thinly sliced pork pieces and vegetables in dashi (Japanese fish stock) and seasoned with dissolved miso.
Other common ingredients are gobō ( great burdock , similar to black salsify), devil's tongue , seaweed , spring onions , daikon (white radish), carrots , tofu (also known as fried tofu, called aburaage ), various plant tubers (such as potatoes, taro or sweet potatoes ) and mushrooms ( Shiitake or Shimeji ).
Occasionally, slightly seared (not crispy) bacon is added instead of pork .
Surname
The Japanese character for pig ( 豚 ) can be pronounced both ton and buta . The name Butajiru prevails in western Japan and Hokkaidō , while the name Tonjiru is more common in eastern Japan.
A variation of this dish, with sweet potatoes, which was served to skiers in the winter sports resorts of Niigata Prefecture until around 1960 , was called sukii-jiru ("skier soup").