RECIPE: KASUJIRU (SAKE KASU MISO SOUP)

Miso soup is one of the most famous Japanese dishes that you have probably tried in Japanese restaurants as an appetizer. But you may be surprised to know that there are many types of miso soups!

Miso paste is made from fermented soybeans and has a salty, savory flavor that is perfect for a nourishing soup. This paste is used in many Japanese dishes but is most famous as the base for miso soup.

Miso paste is able to complement many types of ingredients, making it perfect for soups. Miso soup is popular as an everyday soup in Japan and can be served as an appetizer or meal. The types of miso soups vary and range from hearty to light. You can adjust this delicious miso soup recipe as you wish for a flexible meal!

This kasujiru miso soup recipe is a filling meal that is enjoyed as a cozy winter meal. There are hearty vegetables like carrots, potatoes, mushrooms, and daikon (Japanese radish). Though these wintery vegetables are the typical ingredients, feel free to use any vegetables you have on hand. Fish is a common protein used in kasujiru and you can use salmon or what is available at your local grocery store.

This soup is grounded in its delicious broth, made from miso paste, Junmai Daiginjo Sake Kasu (Lees) Powder, and milk. Sake Kasu is a unique ingredient made from making Japanese sake and its deep umami flavor makes it the perfect ingredient to add as soup bases.

The miso paste and Junmai Daiginjo Sake Kasu (Lees) Powder melt together for the perfect balance of umami and salty flavors, with the milk and butter adding a velvety dimension. The broth is rich, luxurious, and slightly creamy, wrapping all of the ingredients together in one sip!

Servings: 2

Ingredients

• 200ml water
• 100ml milk
• ¼ package shimeji mushrooms (or your favorite mushrooms) (cut into bite-sized pieces)
• 30g carrots (cut into bite-sized pieces)
• 100g daikon (Japanese radish) (cut into bite-sized pieces)
• 1 small potato (cut into bite-sized pieces)
• 1 salmon fillet (grilled)
• 1 tbsp miso
• 1-2 tsp butter
• 1 tbsp Junmai Daiginjo Sake Kasu (Lees) Powder

Instructions

1. Add the water and milk to a pot and boil the mushrooms, carrots, daikon and potato until they become soft.
2. Add the grilled salmon and miso. Cook lightly, then melt in the butter and sake kasu powder. Mix and serve hot.

Introduction courtesy of Kimberlee Laney

As a Japanese-Korean-American, my love for Japanese food first came from my grandmother's kitchen! Japanese food feels like home and I love being able to cook it anywhere in the world to connect with Japan in my own little way. I love diving deep into the layers of Japanese food and always marvel at the food diversity between prefectures. I'm currently eating my way through Tokyo and taking up photography with my Instagram account @capturingkim!