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Do you know the traditional Edo noodle soup "Ninuki soup"?
The refreshing cheerfulness of early summer before GW continues. The appearance of good noodles through the throat is approaching. The usual standard soup is also good, but this time, let's introduce a different Edo traditional noodle soup.
"Mikawaya", which conveys the food culture of Edo, is "Ninuki soup" (700 yen separate). "Ninuki soup" is a miso soup made by boiling down miso.
Until the middle of the Edo period, soy sauce came in from the top, and in the early Edo period it was so expensive that it was 3-4 times the price of rice, and it was generally popular as a seasoning after the culture and Bunsei period (early 19th century). Therefore, until then, the common people were eating soba and udon in "Ninuki", which is made by boiling down this miso.
This "Ninuki Juice" is a reproduction of the recipe of the representative cooking book "Cooking Story" (published in 1643, 1643) of the early Edo period. The recipe of "Ninuki" in "Cooking Story" is as follows. "Miso 5 go, water 1 sho 5 go, Katsuho 2 fushi, put it in a bag, pump it back, and rub it on the three sides."
I also tried to get udon with the recommended "leek, large leaves, sesame, and ginger".
The awakening of Edo's DNA has made me feel like Edo people. It is a taste of Edo that can be enjoyed easily. That's right. Why don't you try the first bonito with spicy sauce?
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