Three Michelin star chef and owner of two restaurants in Ashiya, Japan, Takagi Kazuo recently visited the Sharq Village & Spa hotel in Doha. The chef shared the important elements in soup when asked what he’s most passionate about in his cuisine.
For Japanese chefs, soup has a distinct value. To make good soup requires a lot of technique and is one of the most challenging things to make well. An entire restaurant can be judged through the quality of its soup, which is why soup should be excellent.
According to Chef Kazuo, a classic coup needs three things:1) A type of protein.
2) A vegetable
3) Something to add taste, like tofu or perhaps mushrooms.
4) Something to add a pleasant aroma, such as yuzu (a type of citrus fruit), or leaves."
Even though the ingredients and cooking style may change, the central concept remains the same.
Lately, these kinds of soups have not been made by young chefs as the Japanese cuisine has become more stylish and they couldn’t anymore study and adhere to the strict rules on this.
What kind of soups do you love?
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