Senba soup - Senbajiru

Japanese: 船場汁 - せんばじる

Also called "senba" or "senba-ni," this dish is made by simmering vegetables and salted fish in plenty of soup. Typical ingredients are daikon radish and salted mackerel, and it was a typical bansai (side dish) in the Kansai region from late autumn to winter. It is said that this name comes from the fact that it was highly valued in Senba, a wholesale district in Osaka, due to the inexpensive ingredients, but this is doubtful. The late Muromachi period books "Shonyo Shonin Nikki" and "Tsuda Sogetsu Jikai-ki" record "senbairi" made with wild geese and oyster mushrooms, which were simmered as if they were being roasted and seasoned with salt, especially roasted salt.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

〈せんば〉または〈せんば煮〉などともいわれ，野菜と塩魚を汁たっぷりに煮たもの。代表的な材料がダイコンと塩サバで，晩秋から冬へかけての上方の典型的な番菜（ばんさい）(惣菜（そうざい）)とされた。材料が安直なところから，大阪の問屋街船場で重宝がられたので，この称があるとされるが疑わしい。室町後期の《証如上人日記》《津田宗及自会記》にはガン(雁)およびヒラタケ(平茸)の〈せんばいり〉が記録されているが，これはそれらの材料をいりつけるように煮て，塩，ことに焼塩で調味したものだった。

出典　株式会社平凡社世界大百科事典第２版について　情報

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