Clear-soup course / clear soup
Hakone Yumoto Senkei
This is the soup course. For the sea bream matsukawa-skin tofu, quite a lot of skin is left over from slicing sea bream sashimi, so it is frozen for…
Mitsuhama Shotokan
This is the soup course. As for the cauliflower puree soup - hanayasai means cauliflower. We blend the cauliflower with clear-soup base in a mixer…
Mitsuhama Shotokan
This is the soup course. For the fresh pea purée: when reconstituting the peas or winter melon, boiling them, or bringing out their color, toss them…
Suitengu Shrine and Sakura Japanese Restaurant
This is the clear-soup course. For the sea bream matsukawa-style shinjo, we combined both flaked fish meat and ground fish paste to make the shinjo.
The clear-soup course is a pureed, potage-style spring cabbage soup. Cabbage cut into convenient pieces is steamed for about 5 minutes, then blended…
The soup course is okoze egg-yolk shinjo. Fillet the okoze into three pieces, then further trim it down into two fillets, and season lightly with…
Food coloring is used to make the top pink and the bottom white. The clams are cut small, about 15g each, and mixed roughly half-and-half with fish…
Japanese Cuisine Ginza Kogama
For the soup course, I made a deep-snow shinjo, a fish-paste dumpling, turning cod milt into shinjo. The thin-ice kuzu is kuzu starch mixed with…
For the soup course, I use hamo. This time I made it as a surinagashi. I wrote 'peel off the skin...' in the recipe, but leaving it on is fine too —…
At times, our restaurant serves food to as many as 500 guests. When that happens, dishes served in individual soup bowls inevitably go cold, so what…
For the soup course, Tokyo guests tend not to favor the mellow, heavy flavor of white miso, so I made a blended-miso style by combining white miso…
The clear-soup course is okoze, steamed in the style of the Yōrō Falls legend. Since okoze pairs well with oil, I salt it and then deep-fry it…
The softshell-turtle broth style is often confused with the clear salt-based broth style, but it is simmered with roughly equal parts sake and water…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
The starter soup follows the same idea as the warming stone in kaiseki cuisine — a warm dish to ease hunger and make the sake easier to drink. For…
For the kinko ikomi in the clear soup, we soak the kinko (a prized species of sea cucumber) in water mixed with straw ash and leave it for about…
Akasaka/Akasaka Hikawa
Masaru Tanaka
I made it as a clear soup relying on the ingredients' own flavor rather than dashi, but since I thought it might taste a bit fishy together with the…
For the clear-soup course's hanabira mochi, I knead rice flour with a little potato starch in lukewarm water, cut it into ovals with a mold, and tuck…
Yugawara Sansuirou
Seiichi Shudo
This is Yugawara, expressed through cuisine. This is the clear-soup course. Since our head office is in Hokkaido, we created a Hokkaido hokke (Atka…
Serves 11 · ¥100
Cook time 1 hr
Katsuya Shimizu
This is the softshell turtle medicinal soup. It isn't widely known, but wild softshell turtle (suppon) is caught around Lake Kawaguchi from spring…
¥550
Cook time 20 min
Since the dish makes the most of the meat's umami and finishes light, I think it pairs well with a lightly alcohol-added sake or barley shochu. Neck…
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