Goosefish Dobu-Jiru Curry is a dish made by Megumi Tadokoro during the 43rd Annual Tōtsuki Autumn Election's Preliminary Round.


A dish prepared to showcase Megumi's skills in goosefish preparation which she learned from a very young age by the fishermen at her hometown, this is a dish with a heartwarming effect. A taste so good, you will feel right at home!


  • Goosefish
    • Meat
    • Skin
    • Fillet
    • Liver
  • Miso
  • Spices
    • Bay Leaves
    • Cloves
    • Cinnamon
    • Coriander 
    • Fennel 
  • Kogiku Pumpkin
  • Tachikawa Burdock
  • Red Daikon
  • Leeks


Real FactsEdit

  • Dobu-Jiru (どぶ汁, literally "Juice from the Ditch") is a traditional dish eaten by fishermen from the Ibaraki and Fukushima prefectures.  This hot pot dish consists of monkfish, vegetables such as radishes, and, because freshwater is not readily available at sea, miso (fermented soybeans).  The conventional dobu-jiru requires the use of fresh monkfish, and because moisture content is different between fishes, requires considerable attention to prepare.  As such, it is difficult to prepare for mass consumption.[1]
  • Curry (/ˈkʌri/, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree. [2]


  1. どぶ汁, from the Japanese Wikipedia, accessed September 5, 2015.
  2. Wikipedia Page on Curry
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