Yoshihisa Akiyama, executive chef at a Japanese restaurant, shares his recipe for clam ushio-jiru soup, a dish that lets you fully savor the umami and aroma of ... Show more
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Ushiojiru Clam Soup Brings Out Full Umami of Hard Clam Broth; Pairs Perfectly with Handmade Sesame Tofu
japannews.yomiuri.co.jp/features/delicious/20240414-179510/
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