Chep Ohaw

Chep ohaw is fish ohaw, an Ainu soup. The Hokkaido Regional Agricultural Administration Office presents a salmon example among foods served during an ancestral ceremony, drawing on information from the Sapporo Ainu Association.

Miso seasons this particular salmon soup. The account does not name its miso variety or complete formulation, so the seasoning cannot be reduced to one fixed supplier recipe.

The described soup contains salmon, daikon, carrot, shimeji and maitake. It is an ingredient-rich soup, but the page gives no finer cut sizes or precise finished texture for this ceremonial example.

The page says salmon chep ohaw is made from autumn into winter when salmon is available. This is its seasonal context, rather than a serving-temperature statement or a guarantee of availability in every Ainu community.

The salmon-and-vegetable example is a descriptive preparation rather than a measured recipe. The page’s broader explanation of ohaw also discusses soups made with other fish, meats and plants; those general possibilities do not add ingredients to this particular miso-seasoned salmon soup.

The featured foods accompany Shinnurappa, an ancestral remembrance ceremony. The page credits Sapporo Ainu Association vice-chair Ryoko Tahara and explains that pronunciations and cooking can differ by region, placing the example within a specific documented tradition.