YAMASAN Cooking Part6 “Daikon Yukijiru(Japanese Radish Miso Soup)”
National Institute of Informatics and National Institute of Japanese Literature convert the old books from Edo Period to digital data and the original data is also open to the public.
This time, the data of recipe book from Edo period is released!
The data is from a cooking book of Late Edo Period called “Cooking Secret Box”, and now we can read it as NII and NIJL have converted the traditional words into the words we can simply understand.
We can now use the ingredients from now and try to make the recipe of Edo Period.
This recipe is released on Cookpad website, so we will use Gyokuro Dashi Soup Stock and try to make a “Edo Period Cuisine” this time.
The name is “Daikon Yukijiru” (JapaneseRadish Miso Soup)！
☆Ingredients
100g Japanese Radish
600ml Gyokuro Dashi Soup Stock
Potato Starch Slurry〔Water：Potato Starch＝１：１〕
20g White Miso
Salt
Seaweed
Green Onion
☆Recipe
①First, grate Daikon Radish
②Then,, put Gyokuro Dashi Soup Stock into the grated Daikon Radish
③Put White Miso and Salt for seasoning
④Last, put the potato starch slurry to thicken the soup, DONE
As we use Gyokuro Dashi Soup Stock to make this soup and the taste become more richer than original recipe.
We especially recommend to have this soup when you get cold, it will help keeping your body warm!
Written by MARIMO
Translated by SHIORI
Translated by SHIORI
Reference:
カテゴリー | YAMASAN Blog , YAMASAN Cooking