Miso soup - soft roe with sake-kasu

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Oh, delicious

The soup of the winter of Hokuriku



  1. Wash shirako by salty water and take aawy black string. Cut into a bite pieces with be careful not tear.
  2. Chop long onin into 1/4 inch.
  3. Pour soup stock into pan and heat. When soup stock comes to boil, brend in dissolved sakekasu.
  4. When boil again, put shirako.
  5. Add miso and long onion and turn off heat.