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This time, Chef Murata of Kikunoi showed us how to make kasujiru (sake lees soup).
- Ingredients
10g daikon radish
5g carrots
5g deep fried tofu
1000cc first-brewed dashi
20g niboshi (dried sardines)
1000cc dashi (infused with niboshi)
220g sake lees
5g white miso
22cc light soy sauce
1g salt
5cc mirin
Japanese parsley
shichimi pepper
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Kikunoi
kikunoi.jp/kikunoiweb/Honten/...
Gourmet Studio FOOVER (Japanese only)
foover.jp/
CUISINE KINDOM (Japanese only)
cuisine-kingdom.com/
Instagram
/ gourmetstudio.foover
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gourmetstudiofooverjapan@gmail.com
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