Osuimono soup is based on a well-balanced, umami-packed dashi, the foundation of most savory washoku dishes. In addition, the wandane (items placed in the soup) should ideally reflect the season in which the soup is being served and provide a good balance of flavor and texture: all the tenets of washoku in a bowl. Read Makiko Itoh’s recipe for osuimono on The Japan Times online. (Makiko Itoh photos)
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