[Sca-cooks] Period Japanese or other oriental soup recipes

Sharon R. Saroff sindara at pobox.com
Sat Aug 23 22:28:55 PDT 2008


Thank you for this source.  Do you have any recipes.  He would prefer 
one with foul as that is what he prefers to eat.  He wants to do this 
for an upcoming competition.


At 12:12 AM 8/24/2008, you wrote:
 >Noble Cousin!
 >Greetings from Solveig!
 >> My son is seeking to make a soup with seaweed but I am not sure if
 >> this is period.  Does anyone have any period recipes?
 >Dashi is a basic ingredient in Japanese cooking. It is made by
 >boiling konbu (a kind of seaweed) and dried fish. The dashi
 >is then strained and used as a basic stock for making soup and other
 >things. The highest class dried fish is called
 >katsuo bushi and looks a bit like large pink wood chips. You can also
 >use dried sardines or other dried fish. Soup is one
 >of the basic components of a Japanese meal. Sei Shonagon mentions
 >soup in her griping about how carpenters eat.
 >Regardless, you can add miso, tofu, mushrooms, or other stuff to your
 >dashi. Do not boil your soup after adding miso.
 >If you absolutely can not stand fish or are a very strict vegetarian
 >you can substitute dried shitake for the katsuo bushi.
 >Ryorimonogatari has an entire section on soup. Many of these contain
 >fish, fowl, or meat along with some vegetables.
 >However, there appear to b a few which contain only vegetables. For
 >example, if you wish to avoid adding meat, you
 >can use such things as tofu, daikon, hinoki or oyster mushrooms, &c.
 >to distinguish your soup.
 >Your Humble Servant
 >Solveig Throndardottir
 >Amateur Scholar
 >Sca-cooks mailing list
 >Sca-cooks at lists.ansteorra.org
Sharon R. Saroff, M.S.Ed.
Special Education Consultant/Parent Advocate
S.E.D.R.A., Inc.
info at mydisabilityresource.com

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