Miso soup is on the menu for Thursday Jan 29, 2009. Our miso soup is hand made start to finish. I even make my own dashi. Yes. You heard that correctly. I make my own dashi. For those of you who do not know what dashi is think of it as the Japanese equivalent of chicken stock. Used in soups, sauces and many other things it is one of the key ingredients in Japanese cookery.
To our dashi we add miso paste and some finely sliced scallions. Very simple, very delicious and very good for you, especially when it is cold outside. We also have our house made Oi Kimchi (Korean style pickled cucumber). All you need is a cold beer to wash it all down, and yes, we have that too. Cheers.
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