Category Archives: Soup

Lobster Bisque

Lobsters are available all year round but it seems like now, the middle of May, is the season of them from the fact I can find a stack of big lobsters at a local fish market.

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Dried Anchovy Powder for Easy Soup Stock

The basic Japanese soup stock is made with dried fish, sea weed or mushrooms. As dried bonito (katuobusi 鰹節) is most appreciated, it is expensive and needs a big bulk of it to make flavorful stock. Instead of this poor cost performance bonito flakes, I usually use dried small anchovies.

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