WASHOKU.COM

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.

Tuesday, September 15, 2015

Transparent Tomato Soup




Transparent Tomato Soup

Tomato soup, is loved by many all over the world and comes in many varieties, depending on the region.

Traditionally, tomato soup is not a popular dish in Japanese food culture, and possibly even Asia. However, a skilled and highly creative Japanese chef can transform the dish to represent Japanese cuisine at its best. Please allow me to introduce you to a unique transparent tomato soup.

This chilled soup, has an intense tomato flavor.
The tomatoes are strained over night, allowing the
tomato extract to drain through the strainer with perfect clarity. Then the chef adds kombu-dashi (kelp broth) and a dash of salt to complete the soup.
Tomatoes have glutamic acid, which is one of the ingredients used for creating the umami flavor.

By extracting this juice from the tomato slowly, we are able to enjoy the richest flavor that a tomato has to offer.


透明なトマトスープ

トマトスープもプロのシェフにかかれば立派な日本料理となります。
世界中で愛される「トマトスープ」。
今回はユニークに、真っ赤なトマトから抽出した、クリアで澄んだトマトスープを紹介いたします。

この涼しげな一杯、見た目とは違い、強烈なトマトの味がします。
潰したトマトを一晩かけて漉すと、透明なトマトのエキスが抽出されます。そこに少しの昆布出汁と塩で味を調整します。これで完成です。
トマトには旨味成分であるグルタミン酸が含まれており、これをスープとして抽出することにより、トマトのおいしいところがたっぷり味わえる夏の一品となるのです。


Photoshoot at Hirohisa