Ohaw [SEP] country of origin
Ohaw
Ohaw or rur is a savory soup of the Ainu people of northern Japan, flavored with fish or animal bones. Kelp is also used to add flavor to the stock. Unlike the majority of the traditional Japanese soups, the Ainu do not use miso or soy sauce in their soups. The solid ingredients such as meat, fish, vegetables and/or wild edible plants are added to the stock.
Variants.
- cep ohaw - salmon soup
- kam ohaw - meat soup
- yuk ohaw - venison
to cook further until all ingredients are soft.
4. The soup is flavored with animal or fish fats and a small amount of salt and topped with ground dried kelp or dried "pukusa".
Different varieties of "ohaw" are named by their main ingredient such as "cep ohaw" (fish soup), "kamuy ohaw" (bear soup), "kam ohaw" (meat soup), and "kina ohaw" (vegetable soup). "Anemone flaccida" was particularly suited for use