Salmon Head Miso Soup (Sake no Ara Jiru)
A Rustic Japanese Broth Full of Umami and Warmth
Sake no Ara Jiru is a traditional Japanese soup made using salmon ara—the head, bones, and collar left behind after filleting. In Japanese cooking, these parts are prized, not discarded. They are rich in collagen, natural oils, and deep flavor, producing a broth that feels nourishing, grounding, and restorative. This soup is especially popular in colder months and in coastal regions, where nothing from the fish goes to waste.
Unlike refined restaurant miso soup, ara jiru is bold, cloudy, and rustic. It smells of the sea, tastes of miso and salmon fat, and warms you from the inside out. This is the kind of soup that fishermen eat after a long day, or that grandmothers make without measuring.
Ingredients (Serves 2–3)
For the Broth:
- 1 large salmon head (about 1–1.2 kg), split in half
- Cold water (about 6 cups / 1.5 liters)
- 1 piece kombu (5 × 5 cm)
- 1 tablespoon sake
Aromatics & Vegetables:
- 1 small daikon radish, sliced into half-moons
- 1 carrot, sliced
- 1 small onion, sliced
- 1–2 green onions, cut into large pieces
- 1 thumb-sized piece of fresh ginger, sliced
Miso Seasoning:
- 2½–3 tablespoons white or awase miso
- Optional: 1 teaspoon red miso for depth
Optional Add-Ins:
- Soft tofu cubes
- Napa cabbage
- Konnyaku noodles
- Wakame seaweed
Garnish:
- Finely sliced green onions
- Shichimi togarashi (optional)
- A few drops of sesame oil (optional)
Preparing the Salmon Head (Very Important Step)
The key to a clean, delicious ara jiru is properly cleaning the salmon head.
- Rinse the salmon head under cold running water.
- Remove visible blood, gills, and dark membranes inside the head.
- Cut the head into large pieces if not already split.
Blanching for Clean Flavor
Bring a separate pot of water to a boil. Add the salmon head pieces and blanch for 30–45 seconds—just until the surface turns opaque. Immediately transfer to an ice bath or rinse under cold water.
Gently scrub away any remaining blood or impurities. This step removes bitterness and fishiness and makes all the difference.
Building the Broth
1. Start with Kombu
In a large pot, add the cleaned salmon head pieces and pour in cold water until just covered. Add the kombu and let it soak for 20–30 minutes without heat. This extracts natural umami slowly.
After soaking, turn the heat to medium and slowly bring the pot to a gentle simmer. Remove the kombu just before boiling.
2. Simmer Gently
As the broth heats, skim off any foam or fat that rises to the surface. Add the sake to neutralize any remaining fish odor.
Lower the heat and simmer gently for 20–25 minutes. The broth will turn milky and rich as collagen and salmon fat release into the liquid.
Avoid boiling hard—gentle heat keeps the broth clean and sweet.
Adding Vegetables
Add the daikon, carrot, onion, ginger, and large green onion pieces. Continue simmering for another 10–15 minutes, until vegetables are tender but not mushy.
At this stage, the soup should smell deeply savory, almost creamy without cream.
Adding Miso (Never Boil Miso)
Turn off the heat.
Place the miso in a small bowl. Ladle some hot broth into the bowl and whisk until smooth. This prevents lumps and protects the miso’s flavor.
Gently stir the miso mixture back into the pot.
If adding tofu, wakame, or napa cabbage, add them now and let the residual heat warm them gently.
Final Adjustments
Taste the soup. Adjust miso levels if needed, but remember that ara jiru is meant to be robust and salty.
If desired, add a few drops of sesame oil for aroma—just a whisper.
Do not bring the soup back to a boil.
Serving the Soup
Ladle the soup into deep bowls, making sure each bowl gets generous chunks of salmon head, vegetables, and broth.
Garnish with fresh green onions and a sprinkle of shichimi togarashi if you enjoy a touch of heat.
Serve piping hot with:
- Steamed Japanese rice
- Pickled vegetables (tsukemono)
- Simple grilled fish or tamagoyaki
How to Eat Salmon Head Soup
This soup is meant to be eaten slowly and with intention. Use chopsticks to gently pull tender meat from the cheek, collar, and jaw. These are the most prized parts—soft, fatty, and full of flavor.
Sip the broth between bites. The gelatin-rich soup coats your mouth and leaves a long, savory finish.
Why Sake no Ara Jiru Is So Special
- Sustainable: honors the whole fish
- Nutritious: rich in collagen, omega-3s, and minerals
- Comforting: deeply warming and satisfying
- Cultural: a true taste of everyday Japan
This is not fancy food. It’s honest food. The kind that connects you to the sea and to generations of home cooks.
Final Thoughts
Salmon Head Miso Soup is one of those dishes that changes how you think about ingredients. What others discard becomes something luxurious and nourishing. Once you try ara jiru, you’ll never look at a fish head the same way again.