An essential classic of the Japanese winter table is Tonjiru. It’s a warm, miso-based soup simmered with plenty of pork and vegetables, and for many Japanese, it’s a comfort food that symbolizes the taste of “mom’s home cooking.”
But did you know that this beloved soup actually varies completely from region to region—from its name to its ingredients and even its seasoning?
An intriguing survey conducted across Japan by the major convenience store chain FamilyMart has shed light on the deep regional variations of tonjiru. Today, we’ll explore these surprising findings and introduce FamilyMart’s unique, regionally-tailored tonjiru offerings.
Tonjiru’s Evolution into a Main Dish
In recent years, against the backdrop of rising vegetable prices, the demand for tonjiru has grown as an easy way to consume plenty of vegetables. Once considered just a side dish in a set meal, specialty tonjiru shops began popping up in urban areas around 2025, and the trend of enjoying it as a “main dish” is now taking hold.
In response to this trend, FamilyMart revamped its tonjiru to be more “loaded with ingredients.” This move, combined with falling temperatures, proved successful, with sales in October reportedly jumping by an impressive 128% compared to the previous month.
Is Your Region “Tonjiru” or “Butajiru”?
First, the most surprising discovery is its name.
While an SNS poll showed that 84.3% of people across Japan call it “tonjiru,” a more detailed regional breakdown revealed that about half of the people in the Kyushu and Okinawa regions (46%) and nearly 40% in Hokkaido (41.7%) actually call it “butajiru.”
Comments on social media highlighted these generational and regional divides, with users saying things like, “As a resident of Hokkaido, I call it *butajiru*,” “My parents’ generation says *butajiru*, but mine says *tonjiru*,” and “I’m from Osaka, and I’ve never even heard of *butajiru*.”
Potatoes or Sweet Potatoes? Classic Ingredients Vary by Region
The ingredients added to tonjiru also show distinct regional personalities.
When asked what they add besides pork, respondents in the Tohoku region showed a higher tendency to use ingredients like tofu, Chinese cabbage, and green onions compared to other areas.
Furthermore, the use of onions also varies, increasing as you move west across Japan: from about 20% in Tohoku to 35% in the Chubu region and 40% in the Chugoku and Shikoku regions.
Perhaps the biggest point of contention is the “type of potato.” While “satoimo” (taro) is the mainstream choice across Japan, in the Tohoku region, particularly in Aomori Prefecture, about 80% of people use regular potatoes. Even more surprisingly, about one in four people in the Chugoku and Shikoku regions add sweet potatoes, suggesting a preference for a sweeter version of the soup.
Miso Culture Defines the Flavor: Rich vs. Light
Flavor preferences also vary significantly by region.
Across Japan, the preference is split almost evenly between “light” and “rich” flavors. However, in the North Kanto region, about half of the respondents prefer a “rich” (kotteri) taste.
The type of miso (miso – fermented soybean paste) used is also crucial. While “awase miso” (blended miso) is the standard across Japan, the use of “aka miso” (red miso) is higher in the North Kanto and Chubu regions. This preference is particularly strong in the Chubu region, where red miso culture is deeply rooted, with nearly one in three people stating, “It can’t be called tonjiru unless it’s made with red miso.”
FamilyMart Delivers Your Local Tonjiru
Based on these survey findings, FamilyMart is offering regionally tailored tonjiru through its private brand, “Famimaru KITCHEN.”
[Tohoku] Tonjiru Loaded with Ingredients
[North Kanto] Tonjiru with Plenty of Meat and 7 Ingredients
[Kanto, Hokuriku, Hokkaido] Tonjiru Loaded with Ingredients
[Tokai] Red Miso Style! Tonjiru Loaded with Ingredients
[Kansai] 7-Ingredient Tonjiru
[Chugoku & Shikoku] Tonjiru with Sweet Potato
[Kyushu] Butajiru with the Umami of Meat and Vegetables
Perfect for Winter! FamilyMart’s Warm Soups
In addition to tonjiru, FamilyMart offers a wide variety of other soups perfect for the cold season ahead.
Chanpon Soup with 1/3 Day’s Worth of Vegetables
Japanese-Style Soup with Root Vegetable Tsukune
Chinese Soup with Chewy Gyoza and Glass Noodles
Rich Seafood Umami! Clam Chowder
Deep and Rich Tomato Cream Soup
Rolled Cabbage in Consommé Soup
When you visit a convenience store in Japan, be sure to try the unique “tonjiru” of that region. You’re sure to experience the diversity and depth of Japanese food culture in just one bowl of soup.
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