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We invited Christopher, who loves Japanese miso soup, whom we met in Sweden 7 years ago, to Japan! I visited Yamaichi, a 60-year-old set menu and izakaya in Matsue City, Shimane Prefecture.The specialty of this restaurant is the clam miso soup made only with clams and miso caught from Lake Shinji. It is characterized by large, plump clams that have been simmered with care to avoid overheating. en Christopher tasted the miso soup made with clams, he was impressed by the taste of clams he had encountered for the first time. The next day, we were given a special experience of clam fishing! I also had dinner with my fellow clam fishermen, who prepared rice cooked with clams. Seven years have passed since then, and Hara is still actively fishing for clams every day. The izakaya where I had the miso soup with clams, “Yamaichi,” opened a new store in January of this year. Both parent and child are working hard! Next, we headed to Masugata, a restaurant in Iwata City, Shizuoka Prefecture, run by three generations of a family. Fuji, who was 94 years old at the time, was still working in the kitchen every day. en Christopher immediately tried the restaurant’s famous tonjiru soup, he said, “It’s so delicious I can’t put it into words.” Starting at 5am the next morning, we had a special lesson on how to make pork soup! It’s been 7 years since then. Masugata is celebrating its 78th anniversary. Over the years, we have heard more and more customers wanting to eat pork soup at home, so we installed a -40 degree flash freezer and are now able to take it out. Starting from February of this year, they will be available for mail order for 400 yen each. There’s even a vending machine for pork soup in front of the store! We are working hard to provide delicious pork soup to our customers! At Shiruyuki in Kyoto, you can enjoy the restaurant’s recommended Toshihisa bento box inspired by tea ceremonies and tofu soup made with white miso called Saikyo miso, which has a sweet taste and is low in salt. We also sampled the red soup stock made with Hatcho miso. “The dashi doesn’t stand up to the rich Hatcho miso,” he says. The next morning, I had the privilege of observing Shiruyuki’s dashi making process. And now, Shiruyuki has two grandchildren.Celebrating 92 years since its founding, the taste of the famous restaurant will continue into the future.
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