サンマのすり身汁

English Version

Features of Sanma Surimi-jiru (Miyagi)

Autumn broth with Sanriku’s bounty shaped into dumplings

This soup features fish dumplings made by mincing Pacific saury and binding it with miso and ginger, then gently simmering them in dashi. The rich oils of autumn sanma meet the freshness of ginger, finishing with a clean aftertaste.

A Miyagi-style bowl scented with Sendai miso and seri

In Miyagi, Sendai miso is commonly used, and the soup is finished with local seri (Japanese parsley) and sliced long onion. Adding root vegetables layers natural sweetness and texture, making a warming, satisfying bowl.

Recipe – Sanma Surimi-jiru (Miyagi)

Ingredients (Serves 4)

• Pacific saury (sanma), filleted, skin-on … 3 fish (about 350 g net)
• Japanese long onion (negi), minced (for fish paste) … 1/3 stalk
• Ginger, grated … 1 tsp
• Sendai miso (for fish paste) … 2 tsp
• Egg white … 1
• Potato starch … 2 tsp
• Sake … 1 tbsp
• Dashi (kombu or niboshi) … 1000 ml
• Daikon, half-moon slices … 150 g
• Burdock root (gobo), shaved (sasagaki), briefly soaked … 60 g
• Carrot, half-moon slices … 80 g
• Konnyaku, torn into bite-size pieces … 100 g
• Sendai miso (to finish) … 3–4 tbsp, to taste
• Light soy sauce (usukuchi) … 1 tsp
• Salt … a pinch
• Japanese long onion (negi), thinly sliced (to finish) … 1/3 stalk
• Seri (Japanese parsley), roughly chopped … 1 bunch

Directions

1. Prepare fish: remove belly bones and pin bones. Chop skin-on flesh, then mince with a knife; stop just before it turns sticky.
2. In a bowl, combine minced fish, minced negi, grated ginger, Sendai miso (for paste), egg white, potato starch, sake, and a pinch of salt. With wet hands, form bite-size dumplings.
3. Bring dashi to a simmer. Add daikon, burdock, carrot, and konnyaku; cook over medium heat.
4. When the vegetables start to soften, lower the heat and gently drop in the fish dumplings.
5. Skim foam and simmer 5–7 minutes until the dumplings are cooked through.
6. Just before turning off the heat, dissolve the finishing amount of Sendai miso into the broth; season with light soy sauce.
7. Taste and adjust with a pinch of salt. Add sliced negi and seri, then turn off the heat.
8. Ladle into bowls and garnish with extra seri if desired.

Chef’s Tips

• Leave the fish mince slightly coarse for better texture and to prevent disintegration.
• Add miso at the very end to keep its aroma vivid and the seasoning balanced.
• Let residual heat gently wilt the seri so it stays fragrant and crisp.

Nutrition (per serving, approx.)

• Energy … ~240 kcal
• Protein … ~18 g
• Fat … ~14 g
• Carbohydrates … ~10 g
• Dietary fiber … ~2.5 g
• Salt equivalent … ~2.3 g

History

Rooted in Sanriku’s “tsumire” tradition

Across the Sanriku coast, minced fish dumplings (“tsumire”) are a long-standing custom. In Miyagi, autumn sanma found a natural home in a comforting surimi soup.

Sendai miso and root vegetables, a regional harmony

Using local miso deepens savoriness, while root vegetables add nutrition and gentle sweetness. The style spread as a reliable, cold-weather staple.

Seri as the aromatic signature

Finishing with Miyagi-grown seri brings a bright aroma and a clean, tightened flavor, a detail that has become part of the region’s identity.