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  7. Warasubo no Misoshiru (Warasubo Miso Soup)

Warasubo no Misoshiru (Warasubo Miso Soup) ｜ Our Regional Cuisines

  • Saga Prefecture

    Warasubo no Misoshiru (Warasubo Miso Soup)

Warasubo no Misoshiru (Warasubo Miso Soup)

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  • Warasubo no Misoshiru (Warasubo Miso Soup)
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    Image Source : Ryokan Akebono (Japanese inn)

  • Main lore areas

    Ariake Region

  • Main ingredients used

    Warasubo

  • History/origin/related events

    When it comes to rare fish in the Ariake Sea, the mudskipper (known as "Mutsugorou") is famous, but alongside it is the Warasubo, which is exclusive to the Ariake Sea in Japan. Belonging to the eel goby family, Warasubo has degenerated eyes, exposed sharp teeth, and a slimy, purple body that allows internal organs and blood vessels to be visible, giving it an appearance reminiscent of an "alien." However, locals appreciate its unique taste, which has become a beloved culinary specialty. It digs burrows in the mud at the estuary, and in tidal flats with tidal differences, the ebb and flow of the tide accumulates plenty of nutrients from the river, fostering the growth of fish and seafood, including Warasubo. Therefore, Warasubo is said to have a delicious flavor. Fishing for Warasubo is conducted from May to October, with a representative method being the use of a tool called "Subokaki." This tool, resembling a 1.3m-long sickle with a hook at the tip, is used to scrape and catch Warasubo while gliding over the mud on a sled. This sight is also a summer tradition in the Ariake Sea. Warasubo is often caught in ankou (anglerfish) nets as well. It is prepared in various ways, including miso soup, simmered dishes with sugar and soy sauce, and dried to make furikake, known as, "mokusai." When used fresh, it is typically cooked while still alive. The aggressive nature of Warasubo has earned it a reputation as a challenging ingredient, often referred to as a "source of trouble for daughter-in-laws." Fresh Warasubo is commonly used in simmered dishes and is a popular choice for "Warasubo miso soup."

  • Opportunities and times of eating habits

    Since fishing for Warasubo is conducted from May to October, dishes using fresh fish, such as "Warasubo miso soup" and "Warasubo simmered dish," are often consumed during this season.

  • How to eat

    Cut the Warasubo into chunks, remove the internal organs, and thoroughly wash with salt. Sauté the Warasubo's abdominal organs, add dashi (=Japanese soup stock)】, and simmer. Dissolve miso, sprinkle chopped green onions, and finely sliced leeks. Additionally, it can be delicious with thinly sliced onions or potatoes. Some recipes omit dashi, relying solely on the umami of Warasubo.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    It is commonly prepared at home and can also be enjoyed in inns, restaurants, and other dining in Saga City.

RECIPE

Ingredients (4 servings)

  • Warasubo 200g
  • Onion 80g
  • Potato 120g
  • Green onion a little
  • Miso 2 tbsp.
  • Dashi(=Japanese soup stock) (or water): 3 cups

How to cook

  • 1. Cut the Warasubo into chunks and wash it well by rubbing with salt. (This preparation helps eliminate any peculiar smell.)

  • 2. In a pot, sauté the extracted abdominal organs (liver), add step 1, and continue to stir-fry.

  • 3. Add Dashi (=Japanese soup stock) (or water), thinly sliced onion, and thinly sliced potato, and simmer.

  • 4. Once the ingredients are cooked, dissolve miso, serve in bowls, and garnish with chopped green onions.

provider : Saga Prefecture Ariake Sea Fisheries Cooperative

Recipes vary depending on the region and home.

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516