Kyoto Cooking Circle monthly recipe
Nanohana-to-namafu-no-sumashi-jiru
(Clear soup with rape blossoms vegetables & wheat gluten bread)
imageWe would introduce the special sakura-color (cherry pink color) sushi rice dishes for the spring's festivals, for example, "Hinamatsuri girl's festival", "the cherry blossom viewing", "the celebration of the school entrance and graduation".
This color is the expression of the pleasure of the coming spring.
Also how about Japanese sweets. "Ichigo daifuku mochi"(Strawberry rice cake sweets)? Please enjoy the taste, the harmony of soft texture!
Clear soup with rape blossoms vegetables & wheat gluten bread is suitable for those spring dishes.

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Ingredients (4 servings)：
4-5cups(800-1,000cc) water, 10cm square konbu-kelp, 1 handful of bonito-flakes,
pinch of salt, 1tsp light soy-sauce, 1Tbsp sake,
Na-no-hana, Namafu(wheat gluten), pinch of arare (rice cracker cubes)
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Directions:
  1. Place water and konbu kelp in a soup pot and let stand for 30min.
  2. Heat on medium heater and remove konbu just before that water starts to boil.
    Add bonito flakes. When the water boils, remove from heat.
    When bonito flakes sink to the bottom of the pot, take it out.

  3. directionPlace dashi and seasonings in a soup pot, bring to a boil, and add pinch of salt.

  4. Place rice cracker cubes in each bowl, nanohana, namafu,and add hot broth.


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