蕪の薄葛仕立て

A soup course made with Japanese turnip at one of the most memorable meal in my life.The restaurant is called 未友，at Kyoto's Kion area,I was absolutely blown away with everything they served,both delicious and gorgeous looking.I tried to reproduce this light yet favorable soup,but of course mine was

not half as good as the professional's,it was good enough for me to drink though,with the help a high quality 葛，kuzu/arrowroot(for thickening),that Makiko San gave me,I have always want to get some of these since it makes a nice sauce with a beautiful sheen and consistency,thanks so much Makiko and

Hironobu San for this thoughtful gift!
Also thanks go to Yukarin,for taking me to the restaurant,and naming this dish for me,and so on...

リック大変！
葛はロミちゃんからのプレゼントだよ！

Haha,thanks,it's not the first time,I get too many presents when I come to Japan!😰

あ！まじっすか⁈ すみません。。Rickが間違ったのわたしのせいです💦わたしもてっきり まきこさんからのものかと思ってました💦

Sorry Rick, I couldn't right mention when you told about 葛.i also thought it's from Makiko San..You can blame it on me.🙏💦💦

re: romie
Hi Romi,I did it again,I thought kuzu is gift from Makiko San,actually it's yours,
Please read 👆😂😰😁
I am so sorry,my only excuse is that you guys treat me too well,I have too many presents and they get mixed up....sorry and thank you,I made wonderful soup with kuzu!

プレゼントたくさんで、誰からのか覚えられないよね〜（笑）
葛の使い方、私もどうしようか思案中。リックさんのとても綺麗♡

葛…吉野葛って有名だよね？
奈良の名物…。（笑）

OK not at all!
Actually you got so many presents at that time,n you were so excited😊✨
Yes,as Makiko says,Kuzu is the Specialty product of Nara.Almost restaurant uses this 吉野葛by wearing a thickened.
You created special 椀 perfectly😊👏
the 出汁醤油 is not expensive but tasty n will help you to cook well in

でへへ😁💦
三重にも吉野葛あるんだあ、、、って感心して見ていたわたしでした😂😂🙏🙏

well quickly😊✨thank you for showing us the beautiful one＝椀😁💕

Thanks so much Makiko San! Mine could hardly compare to the original!But I always get idea when I dine at top restaurants.
I love Yukari's soup dishes a lot,they always look beautifully shiny with the right consistency,she told me it's because of the kuzu she uses.We Chinese often use thicken our sa

sauces with potato starch and it's not as good,it always turns watery.That's why I'm glad to receive this!Depends on what you cook,you might find it useful too!

No I can't blame you,it's my total silliness,please forgive the old man,I doubt it's going to change😁

Haha,that's so me,utter silliness,I blame it on the alcohol too!
Thanks,it's just an imitation,it merely passed!
But this is a great gift for me!I notice a lot of dishes from Kansai has some kind of thickening agent in it,and it always stays beautifully shiny with the right consistency,Yukari told m

me it's because of the high quality kuzu they use.We Chinese always use potato starch and it's never as good,it turns watery quickly.With this now,I could make more dishes like this!
Thanks for the dashi soy sauce too,I made the beef soboro and mixed in the 牛蒡ご飯（at the back),it tasted so well and ve

very convenient too!There are so many brands in the market,but I really could count on you with all these sauces,it's really something you are more familiar with!

Haha, no need to change,you know well how I like vintage things😁✌️
Anyway,You also made me stun by this pics! I think 末友San would be glad if saw this pics.and I'm sure he'll say loudly "thank you!!"😁I'll show him next✌️
椀もの is positioning being as a star in 懐石,all chefs pays attention a lot to make

make it.Because we can taste Dashi directly,It becomes one of criterion that decide the rank of restaurant.that's why I value it most. So I was glad to see your 椀😆🎶
I still learning about Dashi,but I also using liquid Dashi as well. You received nice gift from Romi,good for you😊
Sure,I aware that yo

you using finest antique bowl in this! It's best matching with this dish😊👍✨✨

Haha,I am glad you like vintage things,they are real treasure to have,but not everyone appreciate...
Yes,Mr.末有 is too funny,he is quite rare isn't he?Normally chefs are quite shy,but he seems lively.Thanks to him too,I had a fantastic soup,really lovely combination,and now I could imitate slightly a

at home,but of course his is miles better than mine!I have to mention about his name too,it doesn't sound very good in Chinese,I almost burst out laughing when I received the card,but I had to be polite...
I didn't pay too much attention to soups,I am just not a soup person,but since you said,I will

look closer whenever I'm at Kaiseki restaurant,I also have to read more about it,of course it would be great if you could teach me how to make お椀 too,yours are hard to beat!
Yep,the reason I choose to make this dish is not only I got good kuzu,but I could also show off my new bowl too😁,thanks again,

with your help,I had a great buy,I love vintage hunting with you!

Indeed,rare! He is really unique chef in 懐石world.He survived conversations with you by only two words. ' thank you' 'finished?'
Lol😂 He made a vivid impression besides great dishes on our memory.
In fact he is 丸山’s top pupil,but his character too far from 丸山san😁 but I like his friendly vibes😊Haha,r

really!? I wonder what kind of meaning his name has in Chinese. I couldn't realize it cuz you were keeping cool as always! You endured it well😂👍
Sure,I'll be glad to teach you perfect Dashi method when mastered. Your Japanese dishes beyond amateur one already. It's worth your while to learn Dashi fo

For next step😊thanks☆

Haha,more than two words,he said "OKAY"
the most!No wonder,he is top pupil of 丸山 San,he should be proud!About his name,sorry for being rude,and there is absolutely no offense,because name some times sound so funny in other languages,it just happens.The surname is 末有,it sounds like not have(none),and

久sounds like dog,and 史 sounds like shxt...may be not so bad if he works in a kitchen...😁.
Please please,I need to make best dashi,but I reckon getting the right stuff for it is important too,right?

Lol😂👍 'fa**ing dog'! It's kind of witty irony.Sounds like It's not too bad for chef who has ambition.
however, Let's keep this a secret to him🙊😁
Yep,you are right.Especially 椀盛,We have to use 昆布,鰹節 as good as possible for Dashi. You know seasoning is only salt.
It's so hard to handle it to me yet.

I study it most now. Let me share my knowledge with you one by one😊