三平汁
さんぺいじる
noun (common) (futsuumeishi)
see: 糠漬け・ぬかづけ
soup with rice bran pickled or salted vegetables (e.g. carrots, daikon or potatoes) and fish (e.g. salmon, gadid or Arabesque greenling) boiled in a salty broth (sake lees is sometimes added) (Hokkaido local specialty dish)
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