🍲 Shokkara Soup

"Shokkara Soup" is a dish made by simmering minced small muroaji fish that has been fermented with salt (known as "shokkara"), along with vegetables such as ashitaba and satoimo (taro) that are found on the islands. This dish is a part of the culinary culture of the Izu Islands, particularly prominent on Mikurajima Island, and it's known as "enbai soup" on Izu Oshima Island. Muroaji fish is a crucial ingredient in the cuisine of the Izu Islands and is used in making the local specialty "kusaya." The term "kusaya" is believed to have originated from the alternate name of muroaji fish, "kusayamoro." There's also a theory that it got its name from the phrase "kusaikara kusaya," which was used among fishmongers in Edo (old Tokyo). "Shokkara" is a fermented fish sauce made from muroaji fish. After being salted and left to ferment for about a month, shokkara develops a distinct aroma, rich flavor, and is also rich in nutrients. Ashitaba and satoimo help balance out the strong smell and saltiness of shokkara. This dish embodies the wisdom of the island residents and the deliciousness of the island's local products.