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Lesson TWENTY-ONE:
潮汁   Ushio-Jiru
The soup pictured here is of HAMAGURI (cherrystone-like) clams NANOHANA (similar to broccali rabe) and thin slivers of YUZU (citron) peel.

This clear, clam-essence broth is the classic accompaniment to pastel-toned sushi dishes -- either, pilaf-like scattered chirashi-zushi or bite-sized temari-zushi -- served in celebration of Hina Matsuri. Although it takes only a few minutes to make this soup, extracting full flavor while keeping the clams tender requires attention to timing and temperature control.



Download recipe for CLEAR CLAM BROTH
WASHOKU: Recipes from the Japanese Home Kitchen (Ten Speed Press, 2005) provides a solid foundation to the principles and practice of washoku (balance and harmony) in the kitchen and at table. This workshop page enables me to guide you further.  

I welcome your feedback -- especially captioned photos with a brief description of your kitchen sessions when you try making the recipes posted here or in WASHOKU. Those interested in offering feedback, please download a set of guidelines for submitting and displaying your work. To further teaching goals, I may post some of the feedback to this site, adding my commentary.