Extreme gastronomy: In Tokyo, a soup from a base recycled for 75 years

Japan has a lot of food for the seasonal diet. And the winter day can not do without the traditional food oden. Dish that combines soup with hearty dishes in one bowl. Its necessary base is a dense soup boiling, in which they buy a variety of surfaces.

As a bowl with clothes, it can be a quick snack for a cold morning, enjoy it somewhere at the side stalk, but it can also be a main course for lunch for the whole family.

The taste and yield of the food is influenced by the variety of ingredients added, it is actually a plethora of ingredients that the food has given. Therefore, in each family and restaurant, it looks and tastes a little different and we probably won’t come across two toton dishes.

The foundation for the day

The traditional recipe for the production of clothing takes the form of loose recommendations. The boil should be established with a patina portion of large daikon and carrots. One of the pouitch koen should be the suen kra of the Indian viper. There should also be a gob, ie koen burdock. And the resulting product would never be full if no eggs were floating in it.

Then the bag of local variations of the recipe will go its own way. Also in the base of the boil you can come across beef lach, caboa days, expelled fish entrails and pieces of squid, tofu, on Okinaw for example pig noiky tebii.

In the bowl, which the host serves in you, you will find a variety of ingredients, duo and cooked pieces of meat and vegetables poured with a somewhat universal boil. If everything doesn’t work out for you, make sure to have a hearty portion of spicy hoarie, which is an inseparable heel, as well as soy sauce.

Who do you think is nothing extrmnho? Be careful, we haven’t changed the main thing yet. The basis for really good clothes, ie that smsn boil made of various raw materials, will always be preserved until the next day. And again and again. Take the Otafuku restaurant in Tokyo, for example, to heat it up and recycle it since 1945.

He finished recycling, he finished zit

The company in the Asakusa district is one of the historically oldest clothing retailers in the entire capital city, and thanks to its approach to recycling bulk, it is a legend not only in Japan. At the same time, the local chef did not say anything other than what his ancestors did for generations. At the end of each day, pour all the boil back from the pot back into the boiler, bake it and place it in a cool place. Do not put it in the refrigerator, a sudden change in temperature would irreversibly damage it.

The boil becomes a breeze by the morning, but the master cooks the white eddies again and gives them raw ingredients to bring it to a boil and start serving it to the guests. To the end of the boil is, of course, the addition of water, but it is essential, the essence of thousands of different flavors and raw materials blended with food for the previous decade, from it and completely original.

In Tokyo, there is a hell of a restaurant that looks like this. But mlokde grows to vvar ten years old.

Chu pedelch generac

The extent to which it is distinct in the garment according to the original taste of the first boil is a challenge for homeopathic medicine enthusiasts. The local hygienist will definitely not leave the bag alone, quite often take samples for control. days of fundamentally violated standards for food fed without a variety of the last 75 years, they did not find. And enjoy the perfect lightness and complexity of the mature tastes of the oldest soup in the world.

The current owners and chief chef in Otafuk are the only ones. that during the bombing of Tokyo in 1945, the previous wreck of the foundation was irreversibly destroyed. He now opened his great-grandfather’s restaurant in Asakusa with her, in 1916. And he brought it to the city from the village, where he had been in trouble since time immemorial.

If vs lk chu exotics with a portion of pelch decades in one bowl, but do not exactly travel to Japan, you can stop in Thailand. The Bangkok beef boil, drenched in the Wattana Panich restaurant in the Ekkamai district, is only about a month young from Otafuk.