Kasujiru Toyama Turnip Soup with Sake Lees
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Toyama turnips from Yonezawa in Yamagata are harder and sweeter than ordinary turnips.
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Instead of being sliced, they are pried into rough chunks with the heel of the knife, and the sake-lees broth works its way into the torn surfaces. Even so, the flavor only reaches the center once the soup has cooled overnight and been reheated the next day.
Ingredients
Instructions
- 1
Peel 400g Toyama turnips.
Stabilize each on a board and use the rear corner of the knife to lever off irregular bite-size pieces about 3cm across.
- 2
Select tender stems and leaves from 30g turnip greens, wash, and cut into 3cm lengths.
Pour boiling water over 60g fried tofu to remove surface oil and cut into 1cm strips.
- 3
Combine 800ml dashi and the turnip in a pot and bring to a boil.
Lower the heat, leave the lid ajar, and simmer 20 to 25 minutes until a chopstick enters the largest piece.
- 4
Add the fried tofu and 20g uchimame and simmer gently for 10 minutes more.
Press one soybean to confirm it is tender through and check that the turnip edges are beginning to soften.
- 5
Place 40g miso, 120g sake lees, and 45ml mirin in a large bowl.
Whisk in 200ml hot broth in three additions until smooth, then strain the mixture back into the pot.
- 6
Cook over low heat for 5 minutes while stirring to mellow the sake-lees aroma.
Add the turnip greens, bring to one brief boil, turn off the heat, and serve hot in four bowls.
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
山形県立米沢栄養大学齋藤 寛子 氏 · Checked: 2026-08-11
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