I first sampled this invigorating soup in Wajima, at the tip of the Noto Peninsula, which juts out into the Sea of Japan. It was part of my morning meal, served in a lovely ceramic pot set upon a portable burner. The woman serving it told me that this broth is reputed to cure hangover as well as restore sapped energy from arduous travels. After a long hot bath in a deep cedar tub and a night of sound sleep on downy futon mattresses, I didn’t really need to be “restored,” but I enjoyed the soup so much, I want to share it with you.
You may prefer to serve the broth on a chilly evening. It’s an especially good way to use trimmed-away portions of squid from other recipes such as Squid and Endive Salad with Ginger Vinaigrette.
© 1988 Elizabeth Andoh. All rights reserved.