Recipe

Ichigoni - Japanese Strawberry Soup

Sakura Delight: A Refreshing Twist on Japanese Strawberry Soup

4.1 out of 5

Indulge in the delicate flavors of Japanese cuisine with Ichigoni, a delightful strawberry soup. This unique dish combines the sweetness of fresh strawberries with the subtle tang of citrus, creating a refreshing and vibrant culinary experience.

Soup› Seafood Soup› Ichigoni

Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

2 hours 25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

500g (1 lb) fresh strawberries, hulled and halved 500g (1 lb) fresh strawberries, hulled and halved
1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
2 cups (470ml) water 2 cups (470ml) water
2 tablespoons yuzu juice 2 tablespoons yuzu juice
Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

Calories (kcal / KJ): 180 kcal / 753 KJ
Fat (total, saturated): 0g, 0g
Carbohydrates (total, sugars): 46g, 42g
Protein: 1g
Fiber: 3g
Salt: 0g

Preparation

1.
In a large saucepan, combine the strawberries, sugar, and water.
2.
Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes.
3.
Remove the saucepan from the heat and let the mixture cool slightly.
4.
Using an immersion blender or a regular blender, puree the strawberry mixture until smooth.
5.
Stir in the yuzu juice and refrigerate the soup for at least 2 hours, or until chilled.
6.
Serve the Ichigoni in bowls or glasses, garnished with fresh mint leaves.

Treat your ingredients with care...

Strawberries — Choose ripe and fragrant strawberries for the best flavor. If strawberries are not in season, you can use frozen strawberries, but adjust the sweetness accordingly.

Tips & Tricks

For a creamier texture, you can strain the soup through a fine-mesh sieve before chilling.
Adjust the sweetness according to your taste preference by adding more or less sugar.
Garnish the soup with a dollop of whipped cream or a sprinkle of toasted almond flakes for added texture and flavor.
Experiment with different citrus flavors by substituting yuzu juice with lime or lemon juice.
Serve the Ichigoni with a scoop of vanilla ice cream for a delightful dessert twist.

Serving advice

Serve the chilled Ichigoni in elegant bowls or glasses to showcase its vibrant pink color. Garnish each serving with a fresh mint leaf for a pop of green and a hint of aroma.

Presentation advice

To enhance the presentation, drizzle a swirl of strawberry coulis on top of the soup before serving. Use a toothpick to create decorative patterns for an artistic touch.