Butajiru

Tonjiru, also known as Butajiru, is a comforting and hearty Japanese soup that features pork and a medley of vegetables, all seasoned with miso. Think of it as a more robust version of the classic miso soup, packed with an array of ingredients that transform it into a meal in itself.

The foundation of tonjiru is a savory dashi broth, into which thinly sliced pork is simmered. But that's just the beginning. The soup includes an array of vegetables such as burdock root, konjac, seaweed, spring onions, daikon radish, carrots, tofu, fried tofu (aburaage), potatoes, taro, sweet potatoes, and mushrooms like shiitake and shimeji. Sometimes, bacon is used instead of pork for a different twist.

The name "Tonjiru" comes from the Japanese word for pig, which can be pronounced either "buta" or "ton." In Western Japan and Hokkaido, you'll often hear it called Butajiru, while in Eastern Japan, it's more commonly known as Tonjiru.

There's even a regional variation known as sukii-jiru or "skiing-soup" historically served to skiers at the resorts in Niigata Prefecture until around 1960. This version features sweet potatoes for an extra touch of warmth and heartiness.

Tonjiru is more than just a soup; it's a delicious way to experience the comforting flavors of Japanese cuisine.