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.

Wednesday, January 16, 2019

Lobster, Blowfish, Oyster, Taro and Truffle with Shiro-miso (White miso) Soup

Lobster, Blowfish, Oyster, Taro and Truffle with Shiro-miso (White miso) Soup

image of Lobster, Blowfish, Oyster and Taro with Shiro-miso (White miso) Soup by Naoko Takagi

Lobster, Blowfish, Oyster, Taro and Truffle with Shiro-miso (White miso) Soup



Lobster, Blowfish, Oyster, Taro and Truffle with Shiro-miso (White miso) Soup

A thick and richly flavored soup, this dish is a seafood lover's dream. Don't let this soup fool you with it's appearance, it takes quite a lot of preparation to make. To create this dish, each ingredient is prepared separately and then added into the final base. Making this dish as a stew will not suffice when made in the traditional Kyoto way.


ロブスター、ふぐ、牡蠣、里芋、黒トリュフの白味噌煮 

冬の宝石を材料ごとに下ごしらえをし、ひとつのお料理に仕上げた一品。
最後の一滴迄残せません。









Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi


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