Washoku is the Japanese word for Japanese cuisine. This blog will introduce Japanese food, the chefs, dishes, pottery, and Japanese culture. All photos are by Naoko Takagi, contributions from other individuals will be noted.

Wednesday, August 26, 2015

Cold Tomato Soup

Cold Tomato Soup

Would you like to have some cold refreshing tomato soup? And it's not gazpacho.
I'd like to introduce an unique Japanese variation of tomato soup. Strained over time and slowly ripened Momotaro tomatos are used to make a hearty and pure tomato extract. Then softly and gently boiled with dashi a fresh piece of lobster and abalone(Awabi in Japnese) are dropped into the soup. After that the chef adds some okra and red siso as an accent. Served with Nasturtium, an edible flower.

This cold luxury owan(soup), stuns us with it's looks, and cools us down
when we indulge. This is a soup that can be enjoyed around the world.




Photo shoot at Hirohisa