Kasujiru is typically eaten in the winter. The easy to make, thick soup is very hearty and warming, perfect for dinner on chilly winter nights. This version uses inexpensive shiozake (salted salmon) — another thing that is taken for granted year-round these days, but used to be considered a winter food. If you are worried about the alcohol content, note that most of it evaporates during the simmering process, and kids eat this happily all over Japan.
Serves 4
Shiozake fillets — 4 pieces