Suimono
Suimono ( Japanese 吸 [い] 物 'Schlürfsache' ) is a clear soup in Japanese cuisine and one of two basic types of soup in Japanese cuisine - the other is cloudy miso soup .
Suimono consists of suiji ( 吸 [い] 地 ), also called suidashi ( 吸 い だ し / 吸 出 し ), suishiru ( 吸 [い] 汁 ) or wantsuyu ( 椀 づ ゆ ), the soup stock and three different types of deposits. Freshly prepared dashi ( ichiban dashi ), seasoned with soy sauce ( shōyu ) and salt , is preferred for the soup stock . Wandane ( 椀 種 'core of the bowl' ) is the main ingredient that determines the taste of the soup. This can be seafood, fish with white meat, poultry or the vegetarian variants tofu and yuba . Seasonal vegetables or seaweed are used as soup garnishes, wantsuma ( 椀 づ ま / 椀 妻 'supporter [actually wife] of Wan [dane]' ) or tsuma ( づ ま / 妻 ) for the color touch. Suikuchi ( 吸 [い] 口 ) is another garnish that, in addition to its use as a spice, is primarily intended to determine the smell of the dish. For example, strips of yuzu citrus fruit peel, ginger , wasabi or tree buds are used.
The soup is preferably served in a covered bowl so that the aroma unfolds when the lid is opened.
In a Kaiseki -Gängemenü Suimono serves as a soup.
See also
- Nabemono , stew
Web links
Individual evidence
- ↑ a b 吸 い 物 . In: 和 ・ 洋 ・ 中 ・ エ ス ニ ッ ク 世界 の 料理 が わ か る 辞典 at kotobank.jp. Retrieved March 6, 2018 (Japanese).
- ↑ a b c d Richard Hosking: A Dictionary of Japanese Food: Ingredients & Culture . Tuttle Publishing, 2015, ISBN 978-1-4629-0343-6 , pp. 133 ( limited preview in Google Book search).
- ↑ 椀 種 . In: Daijisen at kotobank.jp. Retrieved March 6, 2018 (Japanese).
- ↑ 妻 . In: Daijisen at kotobank.jp. Retrieved March 6, 2018 (Japanese).
- ↑ 椀 妻 . In: 和 ・ 洋 ・ 中 ・ エ ス ニ ッ ク 世界 の 料理 が わ か る 辞典 at kotobank.jp. Retrieved March 6, 2018 (Japanese).
- ↑ 吸 い 口 . In: 和 ・ 洋 ・ 中 ・ エ ス ニ ッ ク 世界 の 料理 が わ か る 辞典 at kotobank.jp. Retrieved March 6, 2018 (Japanese).