Ohaw or rur is a savory soup of the Ainu people of northern Japan, flavored with

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of ...

or animal bones.

Kelp Kelps are large brown algae seaweeds that make up the order Laminariales. There are about 30 different genera. Despite its appearance, kelp is not a plant - it is a heterokont, a completely unrelated group of organisms. Kelp grows in "underwa ...

is also used to add flavor to the stock. Unlike the majority of the traditional Japanese soups, the Ainu do not use

miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus '' Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spre ...

or soy sauce in their soups. The solid ingredients such as meat,

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

s and/or wild edible plants are added to the stock.

Variants

* cep ohaw - salmon soup * kam ohaw - meat soup * yuk ohaw - venison soup * pukusa ohaw - pukusa soup * pukusakina ohaw - anemone soup

References

Ainu cuisine Japanese soups and stews {{Japan-cuisine-stub

Variants

See also

References