# Shokkara Soup ｜ Our Regional Cuisines

**Cuisine Name**: Shokkara Soup

**Region**: Our Regional Cuisines

## Main Lore Areas
Shikinejima Island, Niijima Island, Mikurajima Island

## Main Ingredients Used
Shokkara (Muroaji fish), Ashitaba, taro

## History, Origin, and Related Events
"Shokkara Soup" is a dish made by simmering minced small muroaji fish that has been fermented with salt (known as "shokkara"), along with vegetables such as ashitaba and satoimo (taro) that are found on the islands. This dish is a part of the culinary culture of the Izu Islands, particularly prominent on Mikurajima Island, and it's known as "enbai soup" on Izu Oshima Island.Muroaji fish is a crucial ingredient in the cuisine of the Izu Islands and is used in making the local specialty "kusaya." The term "kusaya" is believed to have originated from the alternate name of muroaji fish, "kusayamoro." There's also a theory that it got its name from the phrase "kusaikara kusaya," which was used among fishmongers in Edo (old Tokyo). "Shokkara" is a fermented fish sauce made from muroaji fish. After being salted and left to ferment for about a month, shokkara develops a distinct aroma, rich flavor, and is also rich in nutrients. Ashitaba and satoimo help balance out the strong smell and saltiness of shokkara. This dish embodies the wisdom of the island residents and the deliciousness of the island's local products.

## Opportunities and Times of Eating Habits
It has traditionally been consumed from late autumn to winter when ashitaba and satoimo are available. However, due to a decrease in the muroaji fish catch, the opportunities to prepare this dish have reduced.

## How to Eat
Freshly opened muroaji fish is minced, mixed with salt, and left to ferment for 1 to 2 weeks. This mixture is then combined with ashitaba and added to dashi (broth) along with other ingredients for simmering.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the present day, this dish is mostly prepared by a very few households whenever muroaji fish are caught, contributing to its preservation.

## Ingredients
- Ashitaba: 4 bunches
- Satoimo (Taro): About 8 small ones
- Water: 500cc
- Japanese-style granulated dashi: 1 teaspoon
- Fish sauce (recommended: Shokkara made from muroaji): 2 tablespoons
- Sake: 2 tablespoons

## Recipe
1. 1. In a pot of boiling water, blanch the ashitaba for about 1 minute and 30 seconds. Then, rinse it under cold water and squeeze out excess moisture. Cut it into pieces about 2cm in size.
2. 2. Wash the satoimo thoroughly, peel them, and cut into bite-sized pieces.
3. 3. In a pot, place the satoimo, add water, and bring to a boil. Then, simmer over low to medium heat until the satoimo becomes tender.
4. 4. Add dashi, fish sauce, and salt to the pot. Add the blanched ashitaba and bring to a gentle boil. Adjust the flavor with soy sauce or additional salt if desired.

## Provider Information
Recipes vary depending on the region and home.

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