Ski Jiru : The Japanese Ski Soup
The prefecture where I live, Niigata is famous for having a heavy snowfall in Japan and accordingly here there are a lot of ski resorts.
Every year when winter comes, from abroad as well as various places in Japan many skiers come to the ski resorts to enjoy skiing.
Ski Jiru (スキー汁 : Ski Soup)
When it comes to the history, the city of Joetsu in Niigata is considered to be the place where the art of skiing was first introduced 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 type of “Ton Jiru (豚汁)” and even now the ski soup is eaten in and around the Joetsu region.
The Difference between Ski Jiru and Ton Jiru Soups
Ski Jiru is primarily different in ingredients from Ton Jiru. Ton Jiru usually has white potato in the soup, whereas Ski Jiru uses sweet potato in place of white potato.
Official Ingredients for 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 recreated 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 above in the same cooking method as Ton Jiru. But in the official recipe for the Japanese ski soup, the carrot is supposed to be cut into rectangles like skiboards.