Tokyo introduction

Miso soup of wax gourd

2021年12月5日 07時25分
Cooking

Miso soup of wax gourd.

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The skin is hard, so peel it off, remove the seeds, and put them in miso soup.

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When it becomes soft, dissolve the miso in the soup stock.

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The flavor of the soup stock is transferred to the wax gourd, and the aroma of the miso is delicious.

Wikipedia
https://en.wikipedia.org/wiki/Wax_gourd

Miso soup of fu and zucchini

2021年12月4日 07時21分
Cooking

Today's miso soup is made with cylindrical fu and zucchini.

The fu comes in a bag in a dried state.
The browning looks delicious, doesn't it?

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The other ingredient is zucchini.

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Once the fu is done, blanch it quickly in boiling water, hold it lightly, and drain the water.

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Since fu absorbs liquid easily, after adding it to miso soup, it absorbs the broth and miso like this and becomes very tasty.

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Zucchini also becomes soft and goes very well with miso soup.

Miso soup of fu and potato

2021年12月3日 07時16分
Cooking

Fu (麩) and potato miso soup.

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Fu is a food made by kneading wheat flour and extracting only the gluten.

Since it absorbs a lot of broth, it is often used in soup or boiled dishes.
In Japan, fu is used in many soup dishes as a side dish, and many people eat it without knowing that it is fu.

Wikipedia
Fu (麩)
https://ja.wikipedia.org/wiki/%E9%BA%A9

miso soup of lettuce and pork

2021年12月2日 07時06分
Cooking

This is a miso soup with lettuce and pork.

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Lettuce is often used in salads and eaten raw, but it is also very tasty as an ingredient in miso soup.

The transparent white and green of lettuce is beautiful.

Miso soup - shimeji mushrooms and enoki mushrooms

2021年12月1日 07時01分
Cooking

Miso soup - shimeji mushrooms and enoki mushrooms

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This is a miso soup of mushrooms, shimeji and enoki.

Shimeji mushrooms and enoki mushrooms are both mushrooms, but they have very different tastes and textures.
The miso soup of the two kinds of mushrooms is also delicious.