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.




Photoshoot at Hirohisa

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