Dish
Ichigoni
Ichigoni is made by cooking clams in a broth made with dashi, sake, and soy sauce. Miso paste is then added to the broth to give it a rich, savory flavor. The clams are served in the broth with scallions and other garnishes.
Origins and history
Ichigoni originated in Japan and is a popular dish in coastal regions where clams are abundant.
Dietary considerations
This dish is high in protein and low in fat. However, it can be high in sodium depending on the amount of soy sauce used.
Variations
Variations of this dish may include using different types of seafood or adjusting the level of saltiness in the broth.
Presentation and garnishing
Ichigoni can be presented in individual bowls with the clams and broth in the center. Garnish with scallions and other herbs.
Tips & Tricks
Be sure to rinse the clams thoroughly before cooking to remove any sand or grit. Adjust the level of saltiness in the broth to your liking.
Side-dishes
Ichigoni is often served as a starter or side dish to a larger meal.
Drink pairings
This dish pairs well with a light, crisp white wine or a cold beer.
Delicious Ichigoni recipes
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