Take the codfish’s fillet aside. There is no need to have it right now. I am not kidding! In fact, Jappa-Jiru is a hot pot (nabe) dish recipe that does not need the fillet. Instead it requires the other parts of a codfish such as the head, fishbone, guts, and skin of the fish. It sounds like crazy when you see the fish parts that are thrown away are used to make it. Everything is cut into bite size and stewed in miso soup with fresh vegetables such as daikon radish, Chinese cabbage, konjac, tofu, green onion, and carrots. The more you simmer it the more it becomes tasty. For more than a decade now we have ate this popular dish of winter and made our stomach satisfied.