The secret of Tamatsubo’s delicious soup
Making the Tamatsubo soup begins the night before. Tamatsubo’s soup, which is made with only the flavors of the ingredients without using any chemical seasonings, is exquisite.
Dashi
We use natural ingredients such as Rishiri kelp from Rebun Island, Hokkaido, bonito flakes from Satsuma, and carefully selected domestic plums, mackerel, dried sardines, and flying fish.
In order to eliminate the unpleasant taste and retain only the flavor and aroma of the ingredients, it is important to maintain the perfect temperature while making the dashi. Therefore, I cannot leave the pot even for a moment. The method of making dashi also changes depending on the temperature and humidity.
water
Tamatsubo’s soup uses mineral-rich water. Add kelp and sardines to this mineral-rich water and let it steep overnight. Starting at 7 a.m. the next morning, the ume, flying fish, and bonito flakes are boiled over medium heat for an hour, and then filtered gently and thoroughly through a fine-grained filter cloth. This is white soup stock.
KaeshiKaeshi is a seasoning used in soba soup.
The kaeshi is made by adding soy sauce made specifically for udon from Shodoshima, brown sugar that has a more natural sweetness, and mirin, and then left to rest for a while. Kaeshi, which has been blended over time, has a distinctly different richness and mellowness. By adding this kaeshi to the white stock just before it boils, you can create a highly aromatic Tamatsubo soup.