Ohaw (オハウ (Ohaw))
Overview
Ohaw, also written ohau, is the soup of the Ainu people of Hokkaido, made with a stock of kelp and fish or animal bones and seasoned only with salt and animal or fish fat. The best-known version is cep ohaw, salmon soup. Kombu is soaked and heated in water, and chunks of daikon, carrot, potato and burdock are simmered in the stock with cabbage or wild greens. Pieces of salmon, sometimes with the head and bones, are added towards the end, and long onion goes in last. Unlike Japanese miso soup it contains no miso or soy sauce, so the flavour is clean, salty and rich with fish oil.
History
Ohaw is a central dish of Ainu cooking, eaten with rice or millet. There are many versions: cep ohaw is made with salmon, kam ohaw with meat, yuk ohaw with venison, and pukusa ohaw with wild garlic. Salmon, which the Ainu call kamuy cep, the fish of the gods, was a staple food in the past, caught in autumn as it ran up the rivers, and dried for the winter. Japan's agriculture ministry lists ohaw among the traditional Ainu dishes of Hokkaido.
Main ingredients
Salmon, kombu, daikon, potato, burdock, long onion. The soup is built on clear salted salmon and kelp broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Potato soups · More soups from Japan
Recipe
Method
- 130 min
Soak the kombu in 1.5 l water for 30 minutes, then bring it slowly to the boil and remove it.
- 220 min
Add the daikon, carrot, potatoes and burdock and simmer for 20 minutes.
- 310 min
Add the cabbage and the salmon and simmer for 10 minutes.
- 4
Season with salt.
- 51 min
Add the long onion, cook for 1 minute and serve with rice.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
