Arajiru, a miso soup made with fish head and bones typical fare in a sashimi restaurant. Nothing goes to waste in Japan, after the fillets are used to make sashimi and sushi, the bones are used to make flavourful miso soup.
In Japan, nothing goes to waste. Sashimi slices from the fish and the leftover carcass is used to make this delicious soup.
A bowl of miso soup is one of the simplest and most comforting things to eat. It is a staple of the Japanese diet that’s easy to find. At its most simple, miso soup is just dashi and miso.
Vegetable and tofu ingredients are most common. It’s also common to add fish.
We had many bowls of miso soup but one that excited me most was the Arajiru, essentially, a miso soup made with kombu bonito stock but with the addition of fish head and fish bones.
So if you like it and make it, I would love to hear from you! Leave a comment here or tag me on Instagram!
Take care and until next time!
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