Japanese soups : 66 nourishing broths, stews and hotpots
Languages
Translated from the Japanese.
Publication Information
Tokyo ; Rutland, Vermont ; Singapore : Tuttle Publishing, [2020]
Physical Description
128 pages : color illustrations ; 24 cm
Uniform Title
Summary
Soup is an integral part of the traditional Japanese meal-whether a delicate miso soup in a lacquered bowl to be sipped as you eat your rice, or a rich and flavorful broth poured over a noodle dish. In this book, Japanese culinary expert Keiko Iwasaki shares the homemade soup recipes that she makes regularly for her family and friends at home-ranging from filling one-pot meals to light and tasty accompaniments.
Notes
Translation of: Wasūpu : karada o kaeru omoiyaru.
Includes index.
Contents
- Why Japanese soups?
- The 5 benefits of Japanese soups
- The 4 basic rules for making perfect soups: Create umami using dashi stock ; Create flavor using seasonings ; Create depth using aromatics ; Improve taste with ingredient pairings
- Glossary of Japanese ingredients
- Boosting richness & umami
- Fish soups
- Meaty soups
- Vegetable soups
- Quick soups
- Mini hotpot soups
- Main dish soups
- Late-night soups.