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Home » Recipes » Soups

Mizore Jiru (Japanese Grated Daikon Soup)

Published: Oct 16, 2024 | Modified: Jun 22, 2025 By Ryo Hikita | Leave a Comment

There are many dishes that are well-known in Japan but relatively unfamiliar abroad, and Mizore Jiru is a perfect example. Its thick consistency helps keep it warm for a longer time, and the refreshing flavor of grated daikon radish fills your mouth with every sip.

↓ Step-by-Step Recipe  

Mizore Jiru (Japanese grated daikon soup)
Jump to:
  • What is Mizore Jiru?
  • How to grate daikon
  • The hidden value of daikon juice
  • Common additions
  • 📋Step-by-step recipe
  • More daikon recipes you'll probably love
  • Recipe card

What is Mizore Jiru?

Mizore Jiru is a traditional Japanese soup made by adding grated daikon radish to dashi broth and seasoning the mixture. "Mizore" refers to a mix of snow and rain, and in a Japanese culinary context, it describes grated daikon, which resembles that appearance.

In Japan, there has long been a tradition of using this grated daikon, known as daikon oroshi, in various dishes, such as a garnish for grilled fish and tempura, or as an ingredient tossed in salads. Mizore Jiru is a dish that incorporates a generous amount of grated daikon to create a flavorful soup.

The defining feature of this soup is its ability to highlight the delicate flavor of daikon. While daikon is delicious when simmered or grilled, grating it allows its flavor to permeate the entire dish. I hope you enjoy this refreshing soup.

Mizore Jiru (Japanese grated daikon soup)

How to grate daikon

Some people might not be familiar with how to grate daikon radish, but don’t worry; it is really simple to do. All you need to do is take a grater (or a daikon grater) and move the daikon back and forth across it. If you don’t have this specific tool, you can use similar tools you have on hand. A food processor works too.

Typically, the spiciness of daikon can vary depending on which part you use and how you grate it. However, when it comes to the grated daikon used in mizore jiru, these factors don’t need to be considered. The spiciness of the daikon fades when heated, resulting in a milder flavor. While grating does take a little effort, the process itself isn’t difficult, so feel free to give it a try.

graters

The hidden value of daikon juice

When grated, daikon radish releases a lot of moisture because it consists of more than 90% water. When making grated daikon alone, this juice is often discarded, but when making mizore jiru, it is best to use it.

The juice contains potassium, magnesium, vitamin C, and digestive enzymes, so by keeping it, you not only enhance the flavor but also benefit from its nutritional value.

Common additions

Mizore jiru is typically enjoyed with just a few additional ingredients. Common choices include nameko mushrooms, tofu, chicken, and pork, but you can also add vegetables like carrots and cabbage.

In this recipe, I used nameko mushrooms to add body and texture. However, since grated daikon is the star of this soup, it is best to keep the other ingredients to a minimum, even when customizing it.

Mizore Jiru (Japanese grated daikon soup)

📋Step-by-step recipe

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Recipe Card

Ingredients

Servings: 2

US Customary - Metric
  • 7 oz daikon radish
  • 3.5 oz nameko mushrooms
  • 4 mitsuba (Japanese parsley)

Bonito dashi:

  • 1 cup water
  • ¼ cup bonito flakes (katsuobushi)

Seasonings:

  • ⅓ tsp salt
  • 1 tsp soy sauce
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Instructions

🕒 Total: 15 mins mins

If you already have bonito dashi or another type of dashi, start from step 3. In that case, use ⅚ cups (200 ml) of your dashi for 2 servings.

mizore jiru_instruction-1

Step 1
Fill a pot with water and bring it to a boil. Once boiling, reduce the heat to low, add bonito flakes, and let it simmer for 3 minutes.


mizore jiru_instruction-2

Step 2
Turn off the heat and strain the mixture through a sieve lined with paper towels or a cloth (such as cheesecloth). Alternatively, if you don't mind some fine bonito flakes remaining, you can simply use a fine-mesh strainer. Bonito dashi is now ready.


mizore jiru_instruction-3

Step 3
Peel the daikon thinly and grate it (do not discard the juice). Trim the base of the nameko mushrooms and rinse them lightly.


mizore jiru_instruction-4

Step 4
Return the dashi to the pot, add the grated daikon with its juice, and bring it to a boil. (You can skim off any foam floating on the surface if desired.) Once boiling, add the nameko mushrooms and simmer them over low heat for 2 minutes. Then, turn off the heat, add salt and soy sauce, and let the flavors blend.


mizore jiru_instruction-5

Step 5
Serve in individual bowls and top with mitsuba to taste.


To store

You can store it in the refrigerator for up to 2 days.

Mizore Jiru (Japanese grated daikon soup)

If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.

More daikon recipes you'll probably love

  • Japanese Daikon Steak
  • Japanese Daikon Salad
  • Tori Daikon (Simmered chicken and daikon)
  • Butabara Daikon (Simmered pork belly and daikon)

Recipe card

Mizore Jiru (Japanese grated daikon soup)

Mizore Jiru (Japanese Grated Daikon Soup)

There are many dishes that are well-known in Japan but relatively unfamiliar abroad, and Mizore Jiru is a perfect example. Its thick consistency helps keep it warm for a longer time, and the refreshing flavor of grated daikon radish fills your mouth with every sip.
No ratings yet
Print Recipe Pin Recipe
Prep Time: 6 minutes mins
Cook Time: 9 minutes mins
Total Time: 15 minutes mins
Servings: 2

Ingredients
 
 

  • 7 oz daikon radish
  • 3.5 oz nameko mushrooms
  • 4 mitsuba (Japanese parsley)

Bonito dashi:

  • 1 cup water
  • ¼ cup bonito flakes (katsuobushi)

Seasonings:

  • ⅓ tsp salt
  • 1 tsp soy sauce
Prevent your screen from going dark

Instructions
 

  • Fill a pot with water and bring it to a boil. Once boiling, reduce the heat to low, add bonito flakes, and let it simmer for 3 minutes.
    mizore jiru_instruction-1
  • Turn off the heat and strain the mixture through a sieve lined with paper towels or a cloth (such as cheesecloth). Alternatively, if you don't mind some fine bonito flakes remaining, you can simply use a fine-mesh strainer. Bonito dashi is now ready.
    mizore jiru_instruction-2
  • Peel the daikon thinly and grate it (do not discard the juice). Trim the base of the nameko mushrooms and rinse them lightly.
    mizore jiru_instruction-3
  • Return the dashi to the pot, add the grated daikon with its juice, and bring it to a boil. (You can skim off any foam floating on the surface if desired.) Once boiling, add the nameko mushrooms and simmer them over low heat for 2 minutes. Then, turn off the heat, add salt and soy sauce, and let the flavors blend.
    mizore jiru_instruction-4
  • Serve in individual bowls and top with mitsuba to taste.
    mizore jiru_instruction-5

Notes

  • If you already have bonito dashi or another type of dashi, start from step 3. In that case, use ⅚ cups (200 ml) of your dashi for 2 servings.
  • You can store it in the refrigerator for up to 2 days.

Nutrition

Calories: 32.7kcal Carbohydrates: 6.48g Protein: 2.49g Fat: 0.18g Saturated Fat: 0.04g Polyunsaturated Fat: 0.07g Monounsaturated Fat: 0.03g Cholesterol: 1.23mg Sodium: 594.7mg Potassium: 351.4mg Fiber: 3.03g Sugar: 3.33g Vitamin A: 1.22IU Vitamin C: 21.99mg Calcium: 33.34mg Iron: 0.76mg
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Dashi, Quick, Soups, Traditional, Vegetable
Keyword: daikon, nameko mushrooms
Enjoyed this recipe?I’d really appreciate it if you shared it with your friends.

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Ryo-Hikita_UmamiPot

Welcome to Umami Pot!

I'm Ryo, a Japanese culinary expert living in Osaka, Japan. Here, I would like to share with you how to make Japanese dishes actually enjoyed in Japan, from traditional to modern, as clearly, concisely, and deliciously as possible.

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