Gawa (Iced Bonito and Miso Soup)
Quick answer
- Total time
- 20 min
- Level
- Medium
- Servings
- 5 servings
- Ingredients
- 10
About this dish
Fishing villages in Shizuoka make this summer soup from raw bonito pounded with miso and umeboshi, then loosened with ice water.
Read more
Since nothing is cooked, the bonito must be labeled for raw eating. It is pounded coarsely, leaving small pieces rather than a paste, and eaten as soon as it is mixed.
Ingredients
Instructions
- 1
Keep 400g raw-grade bonito, the knife, board, and mixing bowl at or below 4C until needed.
Pat the fish dry with clean paper towels.
- 2
Chop the bonito into 5mm pieces, then pound roughly with the knife for about 1 minute.
Leave small pieces rather than turning it into a smooth paste.
- 3
Pit 60g umeboshi and chop the flesh.
Add it to the bonito with 40g miso and pound only until the seasonings are distributed.
- 4
Slice 100g onion very thinly, soak in cold water for 5 minutes, and drain.
Slice 100g cucumber into rounds, julienne 5 shiso leaves and 15g ginger, and slice 50g scallions.
- 5
Put the bonito miso mixture in the chilled bowl and loosen gradually with 1000ml chilled water.
Add 400g ice and all vegetables, stir once, divide into cold bowls, and serve immediately.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「しずおかのおかず」開港舎 · Checked: 2026-08-11
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