Difficulty: Easy | Serves: 4–6
Warm, earthy, and deeply nourishing, this Ohaw recipe is a traditional soup cherished by the Ainu people, the Indigenous inhabitants of Hokkaido (northern Japan) and parts of the Russian Far East. Made with seasonal vegetables, wild greens, and protein such as fish, venison, or bear meat, Ohaw is more than sustenance—it is a reflection of the land and seasons, crafted with respect for nature and balance.
📜 The History and Cultural Significance of Ohaw
“Ohaw isn’t just soup—it’s the story of Ainu life, land, and gratitude.”
In traditional Ainu society, food preparation was spiritual as well as practical. Meals like Ohaw were designed to use what nature offered without waste, often cooked with what was hunted, gathered, or fished that same day. Ingredients vary by season and region, but the principle remains constant: simple, balanced, and deeply respectful of life.
Ohaw is commonly served during ceremonies, family gatherings, and cold Hokkaido winters. It’s usually eaten alongside millet rice (meporo) and may feature everything from river fish to mountain greens—always lightly seasoned with salt or fermented ingredients so the natural flavors shine.
Ingredients for Traditional Ainu Ohaw (Forest & Sea Soup)
For the Base:
☑️ 1 lb fish (such as salmon or trout) or venison, cut into chunks
☑️ 6 cups water
☑️ 1 🥄 teaspoon sea salt (or to taste)
For the Vegetables:
☑️ 1 cup burdock root, peeled and thinly sliced
☑️ 1 cup daikon radish, cubed
☑️ 1 cup Japanese mustard greens (komatsuna) or cabbage
☑️ ½ cup edible wild greens (fuki, mitsuba, or gathered herbs)
Optional Seasoning Additions:
☑️ 1 small piece of dried kelp (kombu) for umami
☑️ 1 🥄 teaspoon fermented soybean paste (light miso, optional)
👩🍳 How to Make Traditional Ohaw Soup
🔥 Step 1: Make the Broth
1️⃣ In a large pot, add water, salt, and kombu (if using). Bring to a gentle simmer.
2️⃣ Add fish or meat pieces and cook over low heat for 15–20 minutes until protein is tender.
🌿 Step 2: Add the Vegetables
1️⃣ Stir in burdock, daikon, and greens. Simmer for another 10–15 minutes until vegetables are tender but not mushy.
2️⃣ Taste and adjust salt if needed. Add a touch of miso for extra flavor, if desired.
🥣 Step 3: Serve with Simplicity
1️⃣ Ladle into bowls and serve hot.
2️⃣ Traditionally enjoyed with millet rice or foraged pickles on the side.
💖 Why You’ll Love Ohaw
This Ohaw recipe nourishes body and spirit with every warm spoonful:
☑️ A clean, whole-food soup with seasonal ingredients
☑️ Naturally gluten-free and adaptable to plant-based versions
☑️ Honors Indigenous Japanese culinary traditions
☑️ A meditative, grounding meal for any time of year
“Ohaw invites you to slow down, honor the land, and taste what the season offers.”
🌍 Craving More Extreme Culinary Adventures? If you’re fascinated by rare and ancient food traditions, explore our guide to Truffle Honey Glazed Duck Breast You Need to Try! with Indigenous Roots for the Adventurous Food Lover.
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