Tonjiru 豚汁

History and Origins

The pork is one of the special product of Kagoshima Prefecture. The country has the number one breeding head, and the black pig is known throughout the country as a brand-new pig. The Edo was a deadly Buddhist influence, and meat was forbidden, but pigs, wild deer and deer were often eaten in the bush. In Toshiji, traditional species called island pigs were also grown. It is thought that the distance from Edo and XXP is also due to the fact that XEdo and Xugori, which was a very large area, was created by trade and was influenced by foreign cultures entering the country. Black pigs are also said to have come from Sasuke by the Ishima family, who was the famous warlord of the Edo. Then I entered the Meiji era, crossed the Berkshire species in England, and made progress. At one time, the growing of fast-growing white pigs and the growing of black pigs was reduced. However, by promoting the rise of soft, tasty black pigs, the brand of the black pig was established. Also, Kagoshima Prefecture is a good source of flour from that mild climate. Kagoshima Prefecture flour has a high concentration, low salt content, and soft. From such a background, Kagoshima Prefecture has many foods with pork bones, like pork, and so on, and so on.

When It Is Eaten

It's eaten throughout the year, but especially wintertimes have more opportunities to heat up.

How It Is Eaten

In addition to pork, such tools as radishes, carrots, and lily potatoes, cut and boil easily. When the fire passes through and it becomes soft, the taste buds are put into the bowl, and when it is separated into vessels, they are cut into small slices, and they are eaten with a sharp slice, but so on. Except pork is good for the rest of vegetables and so on. It varies from family to family.

Recipe — Serves 4

Ingredients

• 80 g 豚肉薄切り
• 100 g daikon radish
• 50 g carrot
• 100 g taro
• 50 g konnyaku
• 50 g atsuage (thick fried tofu)
• Condiments: small green onion, to taste
• Broth: 20 g dried sardines
• Broth: 3 cups water
• Broth: 50 g barley miso
• as needed oil

Method

1. (Supposed in water, half an hour, and then set on fire, and then three minutes after boiling)
2. The ingredients are cut to the size that you can eat, oil the pot, roast the pork, add food other than the small pepper, and then add 1 juice to the whole pan and boil the pot while you can. When it's soft, the dough is melted.
3. I can scale the bowl, cut small-snap pieces and cut them into pieces.

More About Tonjiru

Tonjiru or butajiru (豚汁; "pork soup")  is a Japanese soup made with pork and vegetables, flavoured with miso. It is a more substantial version of miso soup, with a larger quantity and variety of ingredients.

Common ingredients

Tonjiru is usually made by stewing thinly sliced pieces of pork, alongside vegetables, in dashi stock, and flavoured by dissolving miso.

Common additional ingredients include burdock root, 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.

On rare occasions, mildly degreased (not crispy) bacon can be used in place of pork. Instant butajiru is also available.

Name

The Japanese kanji character for pig (豚) can be pronounced either as ton (the on'yomi way), or as buta (the kun'yomi way), resulting in two ways to say the name of the dish (豚汁), tonjiru and butajiru. While tonjiru is much more common and used by most people in Japan at around 70%, butajiru is dominant in Hokkaido and Kyushu, along with a majority in the Toyama and Mie prefectures, with a small minority in most of the remaining prefectures of Western Japan.

A version of the dish, containing sweet potatoes, as served to skiers in the ski resorts of Niigata Prefecture up until about 1960, is known as sukii-jiru ("skiing-soup").

Text adapted from the English Wikipedia article Tonjiru by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.