Shokkara jiru (しょっから汁)

When people think of Japanese food, they often picture sushi or ramen. But Japan has many local dishes that are lesser known, yet hold a special place in regional culture. One such dish is Shokkara jiru, a flavorful soup from the Izu Islands. This article will tell you all about this unique soup, from what’s in it to its history and where you can find it.

What is Shokkara jiru?

Shokkara jiru is a hearty soup that embodies the resourceful spirit of the people on Mikurajima, a small volcanic island within the Izu chain. At its heart is an ingredient called “shokkara,” which is a fermented fish paste or sauce. To create this unique base, islanders take small flying fish, specifically muroaji, mince them, and then mix them with salt. They then leave this mixture to ferment for one to two weeks, or even up to a month. The resulting shokkara has an intense and savory taste, with a very distinct aroma.

The soup is more than just its fermented base. It is a well-balanced creation that uses ingredients native to the island to complement the potent shokkara. The key additions are ashitaba, a leafy green vegetable native to the Izu Islands, and satoimo, or taro potatoes. Cooks simmer these vegetables with the shokkara in a dashi broth. The ashitaba helps temper the strong smell and flavor of the fermented fish, while the starchy satoimo provides a soft, comforting texture that helps balance the overall saltiness of the dish. The creation of Shokkara jiru speaks to the deep, practical knowledge of local ingredients and how people can combine them to create a delicious and nourishing meal.

Reference: Ministry of Agriculture, Fisheries and Forestry

History of Shokkara jiru

The history of Shokkara jiru is tied to the way of life on the Izu Islands. The islanders relied heavily on fishing, and it was important to use every part of the catch. The practice of making shokkara, a fermented paste, was a way to preserve fish and ensure food was available year-round. This special soup was a seasonal dish, usually made in late autumn and winter when the muroaji fish were plentiful. It was a common meal in homes across Mikurajima, Shikinejima, and Niijima islands. Today, Shokkara jiru has become a very rare dish. Changes in fishing have made muroaji less common, and very few households still make the soup. This has turned a once common meal into a valuable part of the islands’ food history.

Conclusion

Shokkara jiru is a taste of the Izu Islands’ history and a connection to a simpler time when people lived closely with the sea. Its salty, rich flavor and the mix of local ingredients make it a true representation of the region’s food culture. While it may be hard to try this specific dish, its story of using local ingredients and preserving tradition is something to appreciate.

For those who enjoy flavorful regional soups, there are many other great options to try in Japan. You might want to consider trying similar dishes such as Kenchin jiru, Shotturu nabe, Noppei jiru, or Mamabu jiru. All of these soups offer a great way to experience the different flavors of Japan’s local food traditions.