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April 13, 2010: Seafood Soup

April 13, 2010

Today’s Japanese-fusion dish is Seafood Soup. Okonomy serves this soup in individual iron pot, each with its’ own brazier so the soup is kept hot at the table. This is the way often served in the “Ryokan”, a Japanese Inn. It is good all year ’round, but it is exceptional on a cold winters night with warm sake.

This soup is flavored with Chef Saito’s basic kelp and dried bonito stock. Chef Saito has a few variations of this soup. Shown is a Lobster Seafood Soup.

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