Ski Jiru: Japanese Ski Soup
The prefecture where I live, Niigata has heavy snowfall in the winter, and accordingly here there are a lot of ski resorts.
Every year when winter comes, from various places in and outside of Japan, many skiers come to the ski resorts and enjoy skiing.
Ski Jiru (スキー汁: Ski Soup)
When it comes to history, the city of Joetsu in Niigata is considered to be the place where the art of skiing was first transmitted from abroad by Major Theodor Edler von Lerch from Austria in 1911.
During the skiing training in the year 1911, it is said that a bowl of miso soup called “Skijiru (スキー汁: Ski Soup)” was served in order for each of the trainees to warm up the body and satisfy the hunger.
Actually, Ski Jiru is a variant of “Ton Jiru (豚汁)” and even now the ski soup is eaten in and around the Joetsu region.
The Difference: Ski Jiru vs Ton Jiru
Ski Jiru is primarily different in ingredients from Ton Jiru. Ton Jiru usually contains white potatoes in the soup, whereas Ski Jiru uses sweet potatoes in place of white potatoes.
Official Ingredients of Ski Jiru
Strictly speaking, according to the official recipe for Ski Jiru set in 1999 by the Joetsu Culinary Association Takada Branch (上越調理師協会高田支部), which reproduced the taste of the original Ski Jiru, the ingredients prepared for the Japanese ski soup are as follows,
- Pork belly
- Sweet potato
- Daikon radish
- Burdock roots
- Tofu (bean curd)
- Tsuki Konnyaku (thin stripes of Konnyaku)
How to Make Ski Jiru
Ski Jiru is made using the ingredients listed above in the same cooking method as Ton Jiru. In addition, in the official recipe for the Japanese ski soup, the carrot is supposed to be cut into rectangles like ski boards.