Having mastered the national cuisines of different countries, you can surprise guests with original dishes that have unusual names. Such a treat will surely appeal to lovers of exotics and will help to better understand and feel the culture of other peoples.
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How to make a Suimono dish
The names of Japanese dishes, which also differ in exotic taste, sound unusual for Europeans: gunkan in cucumber and gunkan with caviar, tori kenko yaki, nabe, teriyaki, sifudo chahan, misosiru, suimono.
The unusual name "suimono" is translated from Japanese as "what I drink." This is both a hearty and light transparent seafood soup with the addition of soy sauce.
To cook souimono at home, you need to take:
- 150-200 g of sea kale;
- 4 glasses of water;
- 5-10 cm of a white stem of leek;
- 1 lime;
- 1 tsp light soy sauce;
- 1 tsp sake;
- 150 g tofu.
First of all, cook the dashi broth. To do this, fill the seaweed with water and leave for an hour. Then bring to a boil and cook for 7-10 minutes. Then remove the seaweed, and cool the broth.
Wash the leek and lime and cut into thin circles.
In Japan, suimono is eaten in 2 stages. First, the broth is drunk, and then the solid components of the soup are eaten with chopsticks.
Bring the broth to a boil, add soy sauce and sake to it. Cook for another 3-4 minutes, then remove from heat and strain through a gauze filter.
In deep bowls, put diced tofu and fill it with broth. Garnish suimono with slices of leek and lime.