Sanpei Salmon Soup from Hokkaido

Sanpeijiru is a standard Japanese soup loved for generations. This hearty and flavorful dish sometimes options salted fish, daikon radish, and seaweed, and recognized for its capability to heat the soul. Making it notably widespread through the colder months. As we delve into the world of Sanpeijiru, we’ll uncover the historical past, components, and heartwarming traditions that encompass this beloved Japanese consolation meals.


What’s Sanpeijiru?

Sanpeijiru (三平汁)

Sanpeijiru (三平汁) is a standard Japanese soup or broth sometimes made with three important components: salted salmon, daikon radish, and konbu seaweed. The dish is a straightforward and comforting soup generally loved within the colder months, notably in northern areas of Japan the place winters may be fairly harsh. The mixture of salted salmon, daikon radish, and konbu seaweed provides the soup a wealthy and savory taste, and sometimes served as a warming and nourishing meal, particularly in rural and coastal areas.

Sanpeijiru Historical past

Sanpeijiru (三平汁)

Sanpeijiru is a standard dish from Hokkaido, a northern area of Japan. It’s been round for a very long time, with data mentioning it relationship again to 1784. Folks used to name it a “salty soup dish.” Again within the day, they used daikon radish for each their morning and night meals. Takeshiro Matsuura, an explorer named Hokkaido, additionally wrote about one thing known as “sanpei,” which used salty fish juice as seasoning.

The particular factor about Sanpeijiru is that as an alternative of utilizing miso or soy sauce, they season it with salted fish. In previous Hokkaido, miso and soy sauce had been thought of treasured as a result of they had been introduced from the mainland, so individuals relied on salt. Salt alone doesn’t have a lot taste, however utilizing salted fish provides a savory style. They make Sanpeijiru by simmering it with long-lasting greens. In Ishikari, recognized for its salmon, they now make one thing known as Ishikari hotpot with contemporary salmon with out salting it. Each Sanpeijiru and Ishikari Nabe are widespread for utilizing elements of the fish, like bones and heads, normally thrown away. This provides additional richness and taste to the dish.

About Hokkaido

Hokkaido is surrounded by the ocean on all sides, has a subarctic local weather, has no wet season, and has 4 distinct seasons with low humidity and temperature. Divided into 4 areas: alongside the Sea of ​​Japan, alongside the Pacific Ocean, alongside the Sea of ​​Okhotsk, and inland, and blessed with a wealthy pure setting. Agriculture, fishing, and dairy farming are flourishing, and the nation ranks first within the manufacturing of many foodstuffs, with a meals self-sufficiency price of 200%.

Origin of the title Sanpeijiru

Sanpeijiru (三平汁)

The title Sanpeijiru comes from three Japanese phrases: “san” for 3, “pei” for salted salmon, and “jiru” for soup or broth. Folks have completely different concepts about how this title happened. One story says it might need been named after a fisherman named Sanpei Saito. One other story suggests it received its title as a result of they served it in a deep dish known as a “Sanpei plate” comprised of Arita ware.

Different Salmon dishes from Japan

Sanpeijiru (三平汁)

Salmon dishes are a culinary enjoyment of Japan, with Ishikari Nabe from the Ishikari area being a standout alternative. This hearty sizzling pot options salmon cooked with miso in a flavorful broth, typically accompanied by a medley of greens. In 2007, together with Chanchanyaki, it is without doubt one of the “Prime 100 Native Dishes of Rural Areas” by the Ministry of Agriculture, Forestry and Fisheries, and the “Ishikari Nabe Revival Venture” was began in Ishikari Metropolis. Chanchan Yaki, one other delectable possibility, entails grilling salmon with a candy soy-based glaze, making a savory and barely caramelized taste. They make the unique Chan-chan-yaki by putting half a salmon within the middle of a griddle and steam-grilling it, however at dwelling you can too simply made it with fillets.

For a special twist, there’s Shake Don, a easy but scrumptious dish consisting of salmon sashimi or grilled salmon served over a bowl of rice, showcasing the purity and style of contemporary salmon in its uncooked or cooked type.

Methods to eat Sanpeijru?

Sanpeijiru (三平汁)

To take pleasure in Sanpeijiru, you begin by making a tasty soup utilizing kelp. Subsequent, you are taking fish like salmon, cod, or herring, salted or soaked in rice bran, and also you boil them together with greens like carrots, daikon radish, inexperienced onions, and potatoes. Usually, of us use fish heads and bones to make the flavour even richer. The components can change relying on who’s cooking, and you’ll add seasonings like miso, soy sauce, and sake lees for additional taste.

Sanpeijiru FAQ

What are the most effective aspect dishes to serve with Sanpeijiru?

You possibly can serve conventional aspect dishes that complement its flavors and add selection to the meal. Some widespread choices embrace steamed white rice for stability, Japanese pickles like takuan or cucumber for crunch, vinegared salads equivalent to sunomono for a zesty contact, candy tamago (Japanese omelet) for a protein stability, blanched veggies in sesame sauce (goma-ae) for diet, and one other kind of miso soup to diversify the meal.

Is it frequent to eat Sanpeijiru year-round or largely throughout particular seasons?

Sanpeijiru is a standard Japanese dish extra generally related to particular seasons, notably the colder months. Usually loved through the fall and winter when the climate is chilly. The warming and hearty nature of Sanpeijiru makes it a comforting and nourishing meal through the colder seasons, serving to to keep at bay the chilly.

Sanpeijiru Recipe

Sanpeijiru (三平汁)

Sanpeijiru Elements

Elements of Sanpeijiru for 4 individuals Measurements
Salmon ribs 250g
Potato 160g
Japanese white radish 80g
Carrot 30g
Inexperienced beans 30g
Inexperienced onion 30g
Burdock 30g
Konnyaku 60g
Kelp soup inventory 300g
Candy sake 7g
Salt 1g
Seven spice mix 1g
Liquor 7g

Methods to make Sanpeijiru?


Put together the salmon

Brush the salmon with salt and lower into items of about 3cm.


Lower components

Lower the potatoes into chunks, lower the daikon radish and carrot into small items, lower the burdock root into cubes, and tear the konnyaku into bite-sized items.

Add seasoning to style

Add the konbu inventory, greens, and konjac to a pot and simmer till gentle. Then, add the salmon and simmer for a bit. Season with mirin and salt. Add inexperienced onions lower into 2cm items.

Serve and full

Prepare on a sanpei plate and add shichimi chili pepper.

The place to purchase Sanpeijiru?

Nemuro Hanamaru (根室花まる 根室本店)

“Nemuro Hanamaru Nemuro Foremost Retailer” is a well-liked conveyor belt sushi restaurant with branches in Sapporo and Hakodate in Hokkaido. The restaurant serves Sanpei soup, a neighborhood dish. Sanpeijiru is a soup with a dashi inventory made primarily from kelp and seafood cooked with greens. It makes use of salted fish and is ideal as a soup to drink between sushi meals.

Deal with: 9-35 Hanazonocho, Nemuro Metropolis , Hokkaido
Telephone quantity: 0153-24-1444
Hours open: 11:00~22:00 open on Sundays
Web site:

Restaurant Mikaku (星野リゾート トマム)

Ochazuke is a signature dish at Mikaku. They age the salmon for 3 days and grill it, pores and skin on, to maximise its taste. Whereas this dish is universally served all through Japan, there are some similarities with a neighborhood Hokkaido dish known as sanpeijiru. Whereas not precisely like Ochazuke, the unami from Kombu, in addition to the cooked salmon within the soup, do overlap. 

Deal with: Nakatomamu The Tower, Shimukappu-mura, Yufutsu-gun 079-2204 Hokkaido
Telephone quantity: 0167-58-1128
Web site:

Ultimate Ideas 

Sanpeijiru (三平汁)

Sanpeijiru is a comforting and flavorful Japanese dish with a wealthy historical past, typically loved through the colder seasons for its warming qualities. Whereas it’s historically served with aspect dishes to create a well-rounded meal, trendy variations and private preferences have made it a year-round favourite. By studying concerning the origins, preparation, and potential accompaniments of Sanpeijiru, we will respect its cultural significance and adapt it to our personal tastes, making it a scrumptious and healthful addition to our culinary data. 

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