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Published 2000
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.
ยฉ 2000 James Peterson. All rights reserved.
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