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Quote by Victoria Abbott Riccardi

“Unlike the miso soup served in restaurants, however, which contains lots of little goodies, like seaweed and diced tofu, the miso soup served at a tea kaiseki usually features one central ingredient that breaks the soup's surface. Depending upon the season, you might encounter a square of bean curd, a ball of wheat gluten, or a wheel of daikon radish simmered in dashi until butterscotch sweet. These central ingredients are usually cooked separately before being placed in the soup bowl and crowned with a seasonal garnish, such as fall chestnut, peppery spring shoot, or fragrant summer herb.”

Quote by Victoria Abbott Riccardi

Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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Untangling My Chopsticks: A Culinary Sojourn in Kyoto

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Victoria Abbott Riccardi

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