To celebrate the arrival of spring, OMUSUBI has created a light and refreshing soup for your taste buds using various seasonal ingredients! The clear soup is made with natural sea breams caught from Setonaikai, which is of the same grade as those supplied to traditional high-end restaurants (ryotei) in Japan. The flesh is known for its tender and firm texture, as well as a fresh and sweet taste. Wakame is another seasonal ingredient in the soup; with a nice, fibrous bite, it complements the smooth tofu to give the soup contrasting solid textures. The rich umami of the soup comes from simmering natural ingredients such as Hokkaido makombu, Rishiri kombu and dried shiitake mushrooms. The flavour is soothing but not glutinous. The added algae salt, also from Setonaikai, accentuates and multiplies the umami.
This clear soup is perfect for enjoying in two ways. First, you can have a brief taste of the broth before eating the ingredients to fully experience the umami. Then, you can add some light-flavoured Omusubis, such as the Premium Kishu Pickled Plum omusubi, the Spicy Mentaiko omusubi or the Hokkaido Salmon Flakes omusubi. Sprinkle lightly with seaweed to turn it into a rice-broth mixture, which is as appetizing as it is filling.