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The Hirshon Japanese Smoked Salmon and Sake Lees Soup - サケ酒のスープ

The Hirshon Hokkaido Smoked Salmon and Sake Lees Soup – サケ酒のスープ

  • Total Time: 0 hours


Units Scale
  • 5 cups dashi stock
  • 1/2 cup sake lees
  • 2 tbsp. heavy cream, preferably organic and from a Jersey cow (optional)
  • 3 Tbsp white miso
  • Several thin slices of top-quality smoked salmon, cut into strips
  • Chives
  • 1/4 pound skinless top-quality Chinook or Atlantic salmon fillet, cut into thin batons
  • 3/4 cup daikon radish, cut in decorative shapes
  • 1/4 cup peeled carrot, cut in decorative shapes
  • 1/3 slice of konnyaku (devil’s tongue jelly), cut in decorative shapes
  • Thinly-sliced naga negi (preferred) or scallions
  • Sansho pepper, ground
  • Shiso leaves, julienned (optional)
  • Salmon roe for garnish (optional)
  • Wasabi tobiko for garnish (optional)
  • Borage flowers for garnish (optional)


  1. Roll salmon slices up into cigar shapes, cut into smaller pieces. Tie each cut roll of salmon with a chive so it doesn’t come undone.
  2. Place dashi stock and vegetables in a soup pot, boil until they become soft, skimming occasionally.
  3. Remove the pot from the heat. Add the sake lees and optional heavy cream to a soup pot or donabi.
  4. After the sake lees melts in the soup pot, add white miso in it and simmer for a few minutes, then turn off the heat.
  5. Transfer to soup bowls, add smoked salmon rolls. Place the salmon roe on the decorative daikon slices as a soup garnish. Place the wasabi caviar on the carrot slices as a soup garnish.
  6. Add julienned shiso leaves and scallions at the last moment for aroma and sprinkle on ground sansho and optional borage flowers.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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