Quote:
Originally Posted by Nyororin
Avary_Ninja - the question here was about normal miso soup. Not the "possibilities" for miso soup.
You can put anything you like into your miso soup, or into any other food out there. So can any famous chef. That`s not the point. I`ve seen famous chefs put garlic into cookies, but that doesn`t mean that it`s normal in that chef`s country of origin.
The question here is what is normal. Not what is possible. Fukahire in miso soup is NOT NORMAL.
As for the cooking - sure, you can spend 30 minutes making the same food every single day, that tastes no different than if you make it with pre-made ingredients. Or, you can be like me and take a few shortcuts so that I can use the time to focus on the other parts of the meal that do taste differently, and that my time spent makes the difference.
I`ve made miso soup the traditional way. I`ve made batches of dashi to freeze so that I could shorten the process... And then I used the bottled dashi (which, by the way isn`t the powdered crap, and costs 1700yen a bottle) and found that it tasted virtually the same.
The fact that you`ve jumped from "using bottled dashi" to cardboard box pizzas is a complete mystery in my eyes. I bake my own bread, I make my own pizzas, I even make my own tofu (yes, from the daizu themselves, not the bottled stuff.) I have fresh vegetables delivered to my door directly from the growers - they taste better.
Please, don`t jump to conclusions just because I suggested using a bottled dashi in place of 20 minutes of simmering. 
As for the shark fin - it`s generally used in shark fin soup (fukahire soup) which is popular in Japan, but of Chinese origin. |
I love you ^_^ *hugs*
Sorry for the harsh language there too.