Suimono no Bu (吸物之部)
Suimono refers to a clear (or relatively clear) broth, as opposed to Shiru, in Chapter 9. There are noticeably fewer options, as well, though they do utilize the same terms as for shiru. As with shiru, the bowls should not feel crowded with too may ingredients. Soups like this appear to be a main source of non-alcoholic refreshment. Though teas and herbal infusions are mentioned (see Chapter 19), they don't appear to have been a regular part of the meal.
- U no hana うの花 (Deutzia Flowers)
- Begin to cut a thin ‘X’ along the back of squid. Cut off suitably sized pieces. Boil them and put in nori, etc. as tsuma. Add tamari to the dashi and steam. Serve to taste.
Kaki かき (Oysters)
- Break an egg into a bamboo ladle. Put it in boiling water to cook without breaking [the yolk]. This also has various tsuma. The broth is similar to the previous [recipe].
Ko no wata このわた (Sea Cucumber Entrails)
- Put in salt, leave a good amount, and put in the oysters. When it steams, season to taste. If there is too little broth, then water or dashi can be put in. It can also be done without putting in the salt. Adding sakeshio is good.
Mikuni 三国 (Three countries)
- Cut into good size pieces. Put dashi into usumiso. When it comes to a standing steam, put in the entrails and season to taste. Serve as is.
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