Tororo soup (yam soup) - tororojiru

Japanese: とろろ汁(薯蕷汁) - とろろじる

This dish is made by grating yams such as Jinenjo and Tsukuneimo and grating them in miso soup or clear soup. It is also known as "Kotozute-jiru" (word-transmission soup), but the "Seisuisho" writes that this is a play on the word "ii-yaru" (rice) and "yayaru" (to say) because eating it with grated yam soup makes you want to eat more rice. When made into a clear soup, it is called "sui-toro," and when made stronger and eaten with barley rice, it is called "mugi-toro," and green laver is often used as a condiment. The grated yam soup from Mariko-juku on the Tokaido (now Shizuoka City), mentioned in Basho's haiku, and the grated yam from Yamabana in Kyoto (now Sakyo Ward), which is also one of the plays in Mibu Kyogen, have been local specialties since ancient times.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

ジネンジョ，ツクネイモなどのヤマノイモ類をおろし，みそ汁やすまし汁ですりのばした料理。〈言伝（ことづて）汁〉という異称があるが，これはとろろ汁で食べると飯が進むため，〈飯（いい）やる〉を〈言いやる〉にかけた呼名だと《醒睡笑（せいすいしよう）》は書いている。吸物味に仕立てると〈吸いとろ〉，濃いめの味にして麦飯にかけて食べるのを〈麦とろ〉と呼び，薬味にはアオノリを使うことが多い。芭蕉の句にある東海道丸子（まりこ）宿(現，静岡市)のとろろ汁，壬生（みぶ）狂言の演目の一つにもなっている京都山端（やまばな）(現，左京区)のとろろは，古くからの名物であった。

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

<<: Anthony Trollope

>>: Tororo Konbu - Tororo Konbu