Miso soup (みそしる) is a traditional Japanese soup consisting of a stock called “dashi” into which softened miso paste is mixed. Many ingredients are added depending on regional and seasonal recipes, and personal preference.
ho voglia di uramaki ho voglia di hosomaki ho voglia di temaki ho voglia di nighiri ho voglia di misoshiru ho voglia di gioza ho voglia di sushi ho voglia di cibo giapponese ho voglia di cibo buono ho voglia di esplodere in un ristorante giapponese fame, fame e fame ho voglia di pesce crudo, riso ho fame e ho voglia potrei impazzire voglio svuotargli la cucina, finire tutto anche i rifornimenti che si son presi per l’intero mese voglio mandare in banca rotta il ristorante ho troppa, tanta, molta, infinita voglia di sushi.
It contains 60 pages of booklet, including the paper crafts to make the glasses and miso bowl and a pair of chopsticks, If you buy the limited first press edition. Track no. 7&14 is remastered songs from old album. What a package! It’s out May 28th!
In Japanese vending machines, there are all kinds of drinks - hot and cold, sweet and salty. This one is a misoshiru (miso soup) with nameko (a small mushroom found here in Japan) and wakame (one kind of edible seaweed).
I want to see how beautiful the world can turn out
now, now, just right now, it might change if we do something
I want to keep living laughing even in this hideous world
I want to pass down what I see and feel from this hideous world
I can’t laugh, I want to laugh that’s why
umm, what was it…. %#)$(&@
To study Japanese cuisine as a whole, one element must be deeply
studied: Dashi (出汁).
Dashi is a non-oily, lightly flavored stock
that makes up the basis of almost all dishes on Japanese cuisine. From
the simplest konbu based konbudashi to complex mixtures using expensive
dried scallops plus freshly cut katsuobushi, dashi is part of the soul of
the Japanese cuisine. One can say that the quality of a restaurant can be measured by
the quality of the dashi the itamae can make.
At first glance, dashi looks very simple. However, dashi extraction is actually a complex
process that presents some differences through the smallest details. Temperature,
water, ingredients shape and size, every component change the final results.