DISH RESEARCH · Main dish
Sanpei-jiru
Also known as: 三平汁
MAFF’s Hokkaido recipe uses bony salmon portions salted in its own method, vegetables and konjac in supplied kombu stock, with mirin, late green onion and shichimi; the listed sake addition is unspecified.
About Sanpei-jiru
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
MAFF presents Sanpei-jiru as a Hokkaido fish-and-vegetable soup with regional variations. Its selected recipe uses bony salmon portions that are salted and cut in the written method.
Potato, daikon and carrot are cut into chunks, with burdock in thin strips and konjac cake in bite-size pieces. Green beans also appear in the full ingredient list.
Vegetables and konjac simmer in supplied kombu stock until tender, then the same salmon portions join. Mirin and salt season the soup before late-cut green onion is added.
Shichimi finishes the plated soup. Sake is also listed, but the written method gives no step for adding it; the prior recipe for the supplied kombu stock is likewise unspecified.
The entry describes winter home meals and regional winter events. It distinguishes this salted-fish tradition from miso-based Ishikari nabe while acknowledging cod, herring and differently seasoned Sanpei versions.
Ingredients in Sanpei-jiru
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Salmonprotein
- Daikon radishbase
- Carrotbase
- Onionbase
- Cabbagebase
- Saltseasoning
- Waterbase
- Green oniongarnish
- Potatobase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Hokkaido / selected salmon Sanpei-jiru recipe