Tonjiru

Tonjiru is a Japanese soup. This soup is cooked to boil miso, potatoes, carrots, burdocks and pork. However, it is rare for Japanese people to use pork. Tonjiru is usually eaten warm, so it is popular during the winter. 

Recipe
The recipe consists of vegetables boiled in a soup stock flavored with miso. After the cooking is finished, the soup is then topped off with cut green onions.

History            
Tonjiru probably originated from the Meiji era. During the Asuka era, the Imperial court banned people from eating meat. Boar meats however were not banned, and so they ate it as a Botannnabe. Therefore, it is said that Tonjiru is based on Botannnabe.

Local ingredients     

Hokkaido - Potatoes, onions and butter 
Aomori and Tohoku district - Sweet potatoes, Japanese parsley, Chinese yams, strings of konnyaku and Chinese cabbage
Kagoshima - Taro or sweet potatoes
Kochi - Ginger and Japanese ginger
Shimane - Sake lees
Miyazaki - Yuzu pepper
Nagano - Mushrooms
Chugoku district - Chinese cabbage
Kinki district - Bean sprouts
Kyushu district - A block of deep-fried bean curd

References    
1. Soup Dictionary 
2. Hanamaru Market 

Category:Soups
Category:Japanese food