Pig Soup

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Was the heinous name that was used by one of the teachers to describe lunch. Nah, what butajiru (to be clear, this is similar to dangojiru, but tastes better in my opinion. A dango is a dumpling for all of you people who want to know.) really translates is something more like miso stew with pork. This stuff so good after a 10K run that I ate 3 bowls of it, and still want more.
It is also really easy to make. I will run you through it.
1. Chop all of the following into bite size portions:
Fresh Shiitake mushrooms (dry Shiitake tastes rank compared to the fresh shit!), daikon (giant Japanese radish), carrots, yamaimo (Japanese Mountain Potato. If I may digress, the texture of this potato when grated into a mush is just nasty. This is not passing judgement, it is the unfiltered truth. And to those of you who happen to like this texture: you are all a bunch of sick people who must've delighted in swallowing those big nasty loogies you would cough up when you had a cold. However, when you cook it, it firms up like a proper potatoe and has a citrusy tang to it), thinly sliced pork, hakusui (a bitter-ish form of napa, or japanese cabbage), tofu (bean curd. Damn, calling it bean curd really makes it sound like nasty shit!), konyaku (a jelly-like japanese substance that is opaque, looks purplish-grey, and has black specks. Not really necessary, but adds authenticity), and mochi (rice cakes). Some like to add kabocha (Japanese pumpkin) or satsuma imo (sweet potato), but I think that these ingredients meddle with the texture and flavor of the soup.
2. Make some miso soup. Light miso is best used to bring out the natural flavors of the shiznit. Bring to a boil.
3. Add the ingredients in the proporions which you like the best. I like to add everything in equal proportions, but do whatever you like. Simmer down (control your temper, simmer down, the battle's gettin hotta).
4. After about 30 minutes, pour yourself a bowl. Add finely chopped green onions to top it off, and you have yourself some propah Inaka Ryouri.

Optional: If you were Justin (and you just might be) you would probably add kimchee or kimchee base to make it spicier. If you were my Dad, you would put some protein powder in it. Then you would try deep frying it so that the oil that you used to deep fry the turkey would not "go to waste".

If you don't like pork, you can add chicken, and while it still tastes good, I think it tastes the absolute best with pork. I bet that some of the people out here have added rabbit, bear, wild boar, and the local venemous snake to make, respectively, usagijiru, kumajiru, inoshishijiru, and mamushijiru. I bet they all taste pretty good.

To be fully appreciated, butajiru should be eaten on bitter cold evenings in the mountains in one's straw hut during a blizzard, only after successfully fending off wild bears and wolves with nothing but the crazed look in your eyes, followed by some green tea ice cream for dessert.


jiru is from shiru, which means soup or base. also slang for jizz.

the best butajiru is served 250 meters in front of taro's house in ikaruga, smack dab in the middle of the rice fields. wevery year they make a huge bonfire out of green bamboo that intermittently explodes and sends chopstick-shaped red-hot splinters flying in all directions. before it actually gets to this stage (which involves a lot of hot sake, i might add), they cook up big pots full of butajiru. inexplicably, it's served in small paper cups, which kinda detracts from the experience. but the surroundings greatly add to the flavor: big rice field, country folk w/crooked teeth, rural dialects of japanese that even other japanese can't understand. here is your next homework assignment, due before you next come to nara: what does the adjective momonai mean?

Yeah, that was a typo, thx. Taking a wild shot from the hip, I would guess that momonai would mean "breastless", but will do further research to (most likely) disbunk this guess or (less likely) to confirm it.
Haha, the first time I heard the bamboo popping, I had flashbacks of Sean's (is this how Sion spells his name now?) pad.

Did you know that dad's favorite nabemono is made with kuro buta niku in a miso broth? We had it in Hokkaido, home of the best-tasting pork in Japan, bar-none! I loved your recipes and think you're getting quite the authentic country cuisine education in Ubuyama. The other way to use the mucilaginous nama imo is to slice it very thin into 1/8th in. strips and soak in cold water for 10 minutes. After drying, put into bowl and add good Aji-ponzu and garnish with good quality flaked bonito. Crunchy, refreshing, and very nouvelle here in the states, although I watched it being made at a sushi bar in Kyoto....yum!

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This page contains a single entry by Adam published on November 16, 2003 4:35 PM.

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