Author Notes: March 3rd may be the "Peach Festival" (Momo no Sekku) in Japan. Peaches come in full blossom at the end of March and early April (although it may be earlier because the weather conditions are altering. ), therefore it is in regards to a month early for peach blossoms.
Then why the Peach Festival now? That is because the initial Japanese calender was lunar calender and there's in regards to a month of gap between your lunar calender and also the current Gregorian calender that Japan uses since 1873 (some northern areas of Japan celebrate the Peach Festival on April fourth).
The Peach Festival can also be "Girls' Day": each day to require for that healthy development of women. At homes, we setup dolls that represent emperor and empress (with this, your day can also be known as "Dolls' Festival," or Hina-matsuri) and eat dishes for example:
Chirashi-zushi (sushi grain on the plate capped with number of colorful ingredients)
Hishi-mochi (three-color, gemstone-formed mochi grain cake)
Hina-arare (small grain crackers)
Shiro-zake (white-colored, sake-like liquore made from grain), or Ama-zake (non alcoholic sweet grain drink)
and Hamaguri (a kind of clam) obvious soup
Although "Hamaguri" clams aren't available here, we are able to result in the soup with regular clams.
This can be a dish that you could benefit from the amazingly aromatic and savory broth the clams can provide us, as well as the power sake (Japanese grain wine). Among the special gems of sake is it erases the 'fishy' smell and improves the 'umami' or savoriness (that's a primary reason sake goes very well with Japanese food that frequently uses sea food). Frequently, white-colored wine can substitute sake, however for this soup, In my opinion we want sake.
Finally, one seasoning tip: to be able to provide the broth perfect savoriness, give most (although not all) from the saltiness with salt, then finish it along with some soy sauce. Before adding salt, taste the broth, give a pinch of salt, taste again, and prevent adding salt when it is just beneath the preferred saltiness. Then complete it having a drop or a couple of soy sauce. Kyoko Ide
- 100 grams clams, drenched in 3% brine (500ml water and 1 tablespoon salt) for a few hrs and well cleaned
- 1 x 1 " konbu
- 2 cups water
- 2 teaspoons sake
- a couple of drops soy sauce
- a couple of pieces broccoli raab flower for garnish (optional)
- If you work with the garnish: Inside a pot, boil a mug of water, add some broccoli raab flower, cover, and steam-boil it for any minute approximately. Drain and hang aside.
- Thank the clams and insert them in a little pot, together with water, konbu, and sake. Start heating with medium-low heat.
- Once the clams begin to open, taste the broth, give a pinch of salt and taste again. Whether it needs more salt, add another pinch. Finish having a drop or a couple of soy sauce. Serve using the broccoli raab flower on the top.
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