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Chef Ikuko Asoh is a home chef born and raised in Tokyo, Japan. Her passion for the culinary world became very clear at a young age, fueling her curiosity for all thing’s food and travel. Her journey started with a career as a teacher of the Japanese language, which allowed her to travel around the world. During this time, she lived in several countries such as the United States, France, and Switzerland where she utilized her time learning about their food culture from the ultimate source- locals. Her repertoire grew as did her travels when she studied in several cooking schools learning from a detailed list of professional chefs.
Dishes you can learn with
Chawan-mushi”is Japanese savory steamed egg custard, containing shrimp, chicken, Shiitake mushrooms, Ginkgo nuts, lily roots, ”Kamaboko” board（boiled fish sausage) etc., steamed in a cup.
It is a popular dish of Japanese cuisine, and it is a classic menu in Japanese restaurants and Sushi restaurants as a side dish. Although it is made at home, it is not so often offered on a daily basis and may be eaten outside.
My grandmother used to made “Chawan-mushi” with a steamer. Nowadays, it has become easier to make using a microwave oven than a steamer at home.
”Chawan-mushi” is popular for both men and women, both young and old because it has a smooth taste and the combination of all ingredients is very delicious.
It is served not only in small teacups, but also large serving bowl.
It is served hot in winter, chilled in summer.
Depending on the region and home, there are variations in ingredients such as shellfish, white fish, chestnut, bamboo shoots, vermicelli, “Fu” (Japanese wheat gluten) and so on.
There are “Odamaki-mushi” with udon, “Kuuya-mushi” with Tofu.
Western soup stocks, are mainly obtained from vegetables and wild meat. On the other hand, the soup stock used in Japan is mostly seafood and vegetables, such as bonito, mackerel, kelp, shiitake mushrooms, dried shrimp, and shellfish.
One of the characteristics of soup used in Japan is that it is dried. Dry matter is literally a dried material. By draining the moisture of the material, it not only enhances preservability, but also has the effect of condensing delicious flavors.
Four typical soup stocks : Bonito, Kelp, Sardines, Shiitake