Suimono no Bu (吸物之部)
“Suimono” refers to a clear (or relatively clear) broth, as opposed to “shiru”, in Chapter 9. There are noticeably fewer options, as well, though they do utilize the same terms as for shiru. As with shiru, the bowls should not feel crowded with too may ingredients. Soups like this appear to be a main source of non-alcoholic refreshment. Though teas and herbal infusions are mentioned (see Chapter 19), they don't appear to have been a regular part of the meal.
1. U no hana うの花 (Deutzia Flowers)
Begin to cut a thin ‘X’ along the back of squid. Cut off suitably sized pieces. Boil them and put in nori, etc. as tsuma. Add tamari to the dashi and steam. Serve to taste.
2. Minoni みのに
Break an egg into a bamboo ladle. Put it in boiling water to cook without breaking [the yolk]. This also has various tsuma. The broth is similar to the previous [recipe].
3. Kaki かき (Oysters)
Put in salt, leave a good amount, and put in the oysters. When it steams, season to taste. If there is too little broth, then water or dashi can be put in. It can also be done without putting in the salt. Adding sakeshio is good.
4. Ko no wata このわた (Sea Cucumber Entrails)
Cut into good size pieces. Put dashi into usumiso [thin miso]. When it comes to a standing steam, put in the entrails and season to taste. Serve as is.
5. Mikuni 三国 (Three countries)
Also “Notonori”. Prepare with a dashi-tamari. It is good to add river shrimp. Season with powdered black pepper.
6. Matsutake 松茸
Cook aged sake gently. When the alcohol is cooked off, pour in shiromizu. Add dashi-tamari, steam, season and serve. For suikuchi, put in circular slices of yuzu as is.
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