Emulsified salt-boiled hamaguri soup塩煮はまぐり霞仕立て

画像:塩煮はまぐり霞仕立て Emulsified salt-boiled hamaguri soup

低温で調理し、蛤から引き出された旨み。
その煮汁を乳化させ、なめらかな出汁に仕立てる。
見た目はミルクでも、口の中でさわやかに広がる磯の香り。

Cooking at a relatively low temperature really draws the umami flavor out of the clams.
We then emulsify the broth and turn it into a smooth soup stock.
While it may look like milk, it has a maritime aroma that gently spreads throughout your mouth.

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〒565-0851 大阪府吹田市千里山西2丁目5番18号

2-5-18 Senriyama-nishi, Suita, Osaka 565-0851 Japan

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