Soup dish as nimonowan

Nimonowan, a soup dish with substantial ingredients served in a bowl, is one of the best Japanese dishes through which to experience the delicious taste of ichiban dashi. In this version served at Hyotei, pike eel, a quintessential summer ingredient in Kyoto is used with ichiban dashi as the stock. What with the addition of some fresh and seasonal summer vegetables, the small purple Japanese aubergine and tsuruna (New Zealand spinach), as well as the bright taste of the Japanese citron yuzu, this is a dish with an unmistakable summer taste. A little salt and light soy sauce is added to an ichiban dashi unusually rich in both smell and umami content so as to accentuate the taste. If you sip the steaming hot soup with a little air in your mouth, you will be able to sense the fragrant aroma and taste of the soup to an even greater degree.