Ohaw
 | |
| Alternative names | Rur |
|---|---|
| Type | Fish soup |
| Place of origin | Japan |
| Main ingredients | Stock, fish or animal bones, kelp; meat, fish, or vegetables |
Ohaw or rur is a savory soup of Ainu cuisine, a dish of the Ainu people of northern Japan, flavored with fish or animal bones. Kelp is also used to add flavor to the stock. Unlike the majority of the traditional Japanese soups, the Ainu do not use miso or soy sauce in their soups.[1] The solid ingredients such as meat, fish, vegetables and/or wild edible plants are added to the stock.[2][3]
Variants
[edit]- Cep ohaw - salmon soup[4][5]
- Kam ohaw - meat soup
- Yuk ohaw - venison soup
- Pukusa[6] ohaw - pukusa soup
- pukusakina ohaw - anemone soup
See also
[edit]References
[edit]- ^ "Archived copy". Archived from the original on August 28, 2005. Retrieved October 2, 2005.
{{cite web}}: CS1 maint: archived copy as title (link) - ^ Budgen, Mara (2020-12-09). "The Only Ainu Restaurant in Tokyo". Atlas Obscura. Retrieved 2024-06-25.
- ^ "Ainu Culture Mobile Guide" (in Japanese). Retrieved 2024-06-25.
- ^ No Reservations: Japan: Hokkaido. 41:00. 25 April 2011.
{{cite AV media}}: CS1 maint: location (link) - ^ "Cepohaw – Ohaw Soup with Salmon". Japan House London. Retrieved 2024-06-25.
- ^ Yamada, Takako (2001). The world view of the Ainu: nature and cosmos reading from language (snippet). Kegan Paul. ISBN 978-0710-30732-3.
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