„« Suimono„«Aemono„«Sunomono„«Gohan„«
„«Nimono„«Mushimono„«Yakimono„«Agemono„«


Suimono (Clear Soups)
One of the cornerstones of Japanese cuisine, clear soups come in many varieties.
Suimono which contain many ingredients are often termed nimono dishes and as
such play a starring role in kaiseki menus. Suimono can in general be separated
into two types: those which are created from a standard broth and those the broth
of which are produced by the ingredients they contain.
œ@Musubi Sayori@œ


mServes 6n
@ sayori (halfbeak) 3
@ kogomi (a kind of bracken) 12
@ shiitake mushrooms 6
@ kinome sprigs (new leave of the Japanese prickly ash) 12
@ katakuriko (potato starch) a little

Suimono Stock
@ dashi (stock made from dried bonito flakes and kelp) 5 cups
@ light soy sauce 1 T @ salt 1/2 tsp

@1) Fillet fish into 3 parts using daimyo-oroshi technique.
@@Sprinkle fillets with salt and leave long enough for salt
@@to penetrate. Tie fillets together and put aside.
@2) Dredge fillets in potato starch and drop into simmering water.
@3) Clean shiitake, rinse quickly, and then simmer in suimono stock.
@4) Boil kogomi in salted water and then place in suimono stock.
@5) Place sayori, shiitake, and kogomi in a bowl and pour
@@ hot suimono stock over them. Garnish with sprigs of kinome.


„«Musubi Sayori„«Aburame Kuzu-uchi„«Dobin Mushi„«Grilled Tilefish With Red Miso„«




„«HOME„«What Is Kyoto Cuisine?„«More about Kyoto Cuisine„«