RECIPE: Sakebushi Osuimomo (Clear Soup)

RECIPE: Sakebushi Osuimomo (Clear Soup)


Osuimono is a clear soup that may appear simple but allows you to truly taste the natural flavors of its ingredients. Adding just a pinch of salt and soy sauce helps to draw out the umami from the sakebushi, creating a restaurant quality soup full of rich, deep flavor. 

Servings: 1


  • 1 package Sakebushi
  • 200ml boiled water
  • Pinch of salt
  • ½ tsp soy sauce
  • Negi (spring onion) (chopped) 


  1. Empty the sakebushi into a bowl and pour over the boiled water. Wait for 40 seconds and remove the sakebushi.
  2. Add a pinch of salt and soy sauce to the soup and garnish with negi. 

Note: You can pour this soup over a cooked bowl of rice and add the Sansho Simmered Scallops to create a dashi-chazuke (similar to ochazuke which uses tea instead of dashi).

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