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Ozoni Soup
From Chef Nobuyuki Atsumi, Imari Restaurant, Hilton Waikoloa Village
Kohala Coast, Island of Hawai'I
Start with 8 cups clear soup (suimono).
Note: If you do not have suimono, you may make the soup using the following:
Boil 8 1/2 cups water with one 10-inch square piece of konbu (seaweed).
After water comes to a boil, remove the konbu and turn off heat. Sprinkle in 3 ounces bonito flakes (shrimp flakes).
Wait until bonito flakes sink to the bottom of the pot; then strain. Add a little soy sauce, a pinch of salt and 1 tsp sake.
To make Ozoni Soup, bring your suimono to a simmer.
As you serve, add the following to each of the bowls:
1 oz Daikon (pickled Japanese radish)
1 oz carrots, sliced or julienned
1 piece mochi
1 piece shiitake mushroom
1 pinch chopped green onions
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