“Dad, what was that soup you mentioned just now?" asked Koishi as she wiped the table down. "Kenoshiru, did you say?" "Chopped vegetables--- daikon, carrot, and so on--- deep-fried tofu, and konnyaku, simmered in kombu stock. Apparently the trick is to mix in something called jinda--- mashed soybeans, basically--- right at the end." "Why did you say that made her father a kind man?" asked Koishi as she made her way into the living room. "See, the snow's so deep in winter up there that they can't pick the traditional seven herbs of spring," replied Nagare, folding up his newspaper and following her. "So instead of making seven-herb porridge on the seventh of January like everyone else, they make kenoshiru soup. A huge pot of it, which they eat right through until the middle of January. Apparently the original idea was to give women a break from working in the kitchen all the time." "Hear that, Mum?" said Koishi, kneeling in front of the family altar. "Sounds like the real gentlemen are all up in Hirosaki." "Hey, we're even nicer in Kyoto. Kikuko knows that better than anyone." "You keep telling yourself that, Dad," said Koishi, her eyes opening slightly as she joined her hands together and prayed.” MotherCourteousDeceasedJapanese CuisineSoybeansFather DaughterVegetable Soup Book:The Restaurant of Lost Recipes Source: The Restaurant of Lost Recipes
“Soybean flour?" "Yes. Apparently he uses it to bind the hamburger. You know, just like in Tsugaru soba--- your hometown's pride and joy." Nagare produced a leaflet about the soft soba noodles that were a Hirosaki specialty. Now that she knew why the hamburger steak tasted so familiar, Kana wrinkled her nose in embarrassment. Tsugaru soba was the most popular dish at the Takeda Diner---and the subject of most of the articles that were written about it.” SteakFlourSoybeansKey IngredientHamburgerSobaTaste Of Home Book:The Restaurant of Lost Recipes Source: The Restaurant of Lost Recipes