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Japanese Soups

Appears in
Splendid Soups

By James Peterson

Published 2000

  • About

Most Japanese soups are based on the light broth called dashi. Shrimp or lobster are then cooked separately and added to the hot broth. Japanese cooks have a light touch; crustacean soup is likely to have only a small piece of lobster or shrimp tastefully arranged with other ingredients so the bright orange of the crustaceans is highlighted for maximum effect.

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