Neither mussels nor leeks are native to Japan, but both are enormously popular among those Japanese who live abroad. In this chowder, the “foreign” broth from cooking the mussels enriches a traditional Japanese stock that’s later flavored by leeks and thickened with bean paste. All together it makes for a memorable cross-cultural soup.
20square inches dashi kombu (dried kelp for stock making)
With a brush, scrub the mussels well and remove their beards. Place the shells in a 4-quart, wide-mouthed pot with the dried kelp, water, and 1tablespoon of rice wine. Cover the pot and, over high heat, co