Have you heard of the Japanese proverb '味噌汁は不老長寿の薬' miso shiru wa furou chouju no kusuri'? It translates as 'Miso soup is medicine for eternal youth and longevity'.
Quite the bold statement! But it encapsulates the importance of miso soup and how it has been treasured for 1800 years in Japanese cuisine.
Tokugawa Ieyasu, who is said to have been Japan's first ever 健康オタク health nerd, is said to have enjoyed a daily miso soup with 五菜三根 gosai sankon, which means 5 types of vegetables and 3 types of root vegetables. That sounds more like a casserole!
Ieyasu was the first shōgun of the Tokugawa Shogunate that ruled Japan from 1603 until the Meiji Restoration in 1868 and this special miso soup may well have contributed to his long life of 75 years in an era when the average life expectancy was 37 years.
Read on to learn of the benefits of miso and miso soup known today.
Miso is said to contain properties that increases ceramide that is important in maintaining healthy skin. A miso soup a day keeps the skin hydrated, plump, and supple!
Miso contains 18 types of amino acids including lysine and proline, which are important for collagen production. Collagen is one of the most abundant proteins in the skin, making up 75-80% of the organ, says New York City-based dermatologist Debra Jaliman, MD.
Miso contains antioxidants such as vitamin E, iso-flavones or saponins. Vitamin E and melanoidins is the dark pigment responsible for the colour of aged miso. Antioxidants neutralise damaging free radicals in the body so they are very important in fighting the signs of ageing, as well as boosting overall health.
The double fermentation process makes miso a powerful probiotic food. It can also withstand heat, which means its live probiotic effect will not be lost whilst cooking (heat-killed probiotics are also beneficial for a healthy gut).
The enzymes in koji mould and lactic acid restore beneficial gut bacteria, aiding digestion and assimilation of nutrients. There are even studies that have found people who regularly have miso soup are less likely to get stomach ulcers or gastritis.
Aside all these benefits, it's just a wonderfully good soup. No wonder miso soup, miso shiru, in Japanese, has caught on in the UK.
Many our customers like to start their meal with this comforting soup as a starter. While this is absolutely fine and obviously we are very happy to serve food in any order that our customers like to enjoy, we thought it may be interesting to know the typical Japanese way of miso shiru.
A typical Japanese home cooking meal consists of a main dish, maybe a side or two of vegetables, miso soup, and a bowl of steamed rice. Many eateries also serve set meals in this style, typically known as a 'teishoku' 定食, often offering free refills of rice.
At So Restaurant, we offer set lunch teishoku on weekdays. The choice is either the yakitori chicken (above) or salmon rikyu-yaki, which is sashimi grade salmon marinated in miso and grilled with an aromatic coat of white and black sesame seeds.
Japanese teishoku is served together, unlike a course meal. And Japanese people tactfully employ the 'sankaku tabe' 三角食べ, triangle method △▲▷▼◁◀︎
Let me explain. One takes a bite of the main and one or two helpings of rice, then a mouthful of miso soup... and continue. All decent Japanese people are able to finish each dish in the teishoku around the same time, in a nice balanced way. This is also known as 'rice management' 🍚
I am ashamed to admit I struggle with this. I would finish the okazu おかず main and side dishes, and have leftover a bowl of unflavoured rice. So I would need furikake ふりかけ (tasty sprinkles for rice, which I see is also having a moment here in the UK), or pickles 漬物.
Although chef Zu stresses that steamed Japanese rice is a feast in its own right, delicious on its own and that he could devour heaps of it as it is.
So the miso soup is an important member of the sankaku-tabe helping everything to go down smoothly.
I honestly don't know a soul who dislikes miso shiru. Particular ingredients may not agree with some, but no one has ever shunned the whole of the category, as far as I know. It's a fundamental and integral part of Japanese cuisine.
There is more than just deliciousness that is accomplished with the rice and miso soup combination.
While rice is said to lack lysine or threonine, two amino acids essential to building a strong body, soy beans that are abundantly used in miso, are rich in these two amino acids. On the other hand, rice provides bountiful Methionine (another essential amino acid that plays a critical role in keeping our metabolism healthy) which soy lacks in.
So there you go, the ultimate pair that completes a healthy diet.
Miso soup is also very convenient as it you can put almost anything in it and it's great. Tofu, veg, bacon, seaweed, fish flakes, dried mushrooms...
'Gu' means ingredient.
I think my all time favourite is tofu and wakame seaweed. Tofu cut into smallish cubes, heated in dashi stock, then wakame is added and simmered for a bit, lastly the heat is turned off and a dollop of miso is dissolved in the broth. I think this is the ultimate comforting soup and just what I need on a chilly morning or after one too many drinks 🍷
Cubed sweet potato is a close second for me. In fact, any kind of potato is great. It slightly melts in a really good way, making the soup thicker, sweeter, richer, and filling... eddoe potato or white potato are also great.
I asked around to hear about people's favourite gu 具, ingredient, for miso shiru.
I think a good place to start is with our head chef, Zu. Typical of Zu, he can't (or refuses), to pick just one favourite of anything. 'but they're all equally amazing...' he would say 😀
Zu was born and brought up in Tokyo, and both his parents and their parents are from Tokyo. Which makes him a true Tokyoite, 'Edokko' 江戸っ子.
He started off saying 'tofu and wakame seaweed is a staple and always great', then he quickly remembered more as he warmed to the subject and continued 'daikon radish cut into matchsticks, and nameko mushrooms are amazing too. Oh I do also love thinly sliced onions'.
Excellent choices! These are all traditional gu enjoyed in Japanese households daily.
shijimi miso shiru
My good friend from Bath, who has lived in Japan for years with his Japanese wife and two boys and speaks perfect Japanese, tells me his favourite is 'the small seashells, shijimi'. Which is another brilliant choice! I'd forgotten about these tiny clams of explosive flavour. They make a wonderful dashi broth that you don't even need any bonito or kombu seaweed, they provide all the umami needed.
Tony also adds 'I love watching the pretty patterns the miso makes as it cools' which I hadn't really paid attention to before but can picture the serene, ever changing image, almost like a cloudy sky just before erupting to rain.
Aya-chan, my sister in law who was born to Japanese parents and spent most of her life outside of Japan, growing up in Nepal and Tanzania, and since lived in Brussels and Australia, tells me her favourite is deep fried aubergine. Oh how divine! It has to be a true labour of love with all the effort that goes into that extra step involving a separate pan. Aya-chan confesses that she's mostly enjoyed this gu in the freeze dried instant miso soups, which is one of the best types of instant miso soups around.
My dear brother, born and brought up in UK, and since lived in Belgium and Australia, blurts out oyster! That definitely sounds amazing but also quite decadent 😀
Oysters are much loved in Japan. Fresh oysters, oven baked, Kaki nabé, oyster hot pot and kaki-furai, fried oysters are some of the favoured oyster dishes. So Restaurant's Kaki furai カキフライ in crunchy panko, prepared on special occasions are received very well.
My good friend from Brighton who has a Japanese mother from Tokyo, starts by saying it's all about the combination. The fantastic cook that she is, she is absolutely right. Most homemade miso soups have at least two gu.
The first she mentioned was spring onion, tofu, and myoga. Mouga, also known as Japanese radish is another that had fallen to the back of my mind and I was glad to be reminded of. It makes a delicious crunchy miso soup gu.
hiyayakko chilled tofu with myouga
Myoga is also wonderful finely cut and placed on top of hiyayakko chilled tofu as a summery side dish.
I hope this has inspired you to try more miso soup!
If you're looking to make your own, head to our sister company, Sozai cooking school for Japanese cooking tips. https://www.sozai.co.uk/
I'd like to finish off with some more Japanese miso proverbs that I stumbled upon.
焚火(たきぎ)一丁、みそ雑炊三里
takigi iccho, miso zosui sanri
A fire pit is only warm for 110 metres. A bowl of miso zosui (miso with rice) will keep you warm enough to walk 4km
医者に金を払うよりも、みそ屋に払え
Isha ni kane wo harauyorimo, miso-ya ni harae
Instead of paying your doctor, pay the miso shop.
ie Invest in miso for your daily diet and keep healthy, rather than getting ill and paying the doctor.
But once acquired, it mesmerises continuously! 😊
If you're feeling the tickle but are unsure of where to start, we have the perfect starter set...
Our Kikizake Sake Tasting set of three different glasses of sake 50ml each, introduces you to three very different tastes and textures that will open your eyes wide to the infinite deeply mysterious and wonderful world of sake.
We recommend starting at the left. Koshino kanbai Muku is made in Niigata prefecture, the most famous region for producing the much-loved brand of table rice, Niigata-san Koshihikari. The Ishimoto brewery is responsible for this sake that is described as 'Classic Niigata sake with subdued aroma, nuanced acidity and perfect balance. Presents rich interplay of flavours and a satisfying finish.'
Rice that is used to make sake is called saka-mai. The most famous of them all and referred to as the kind of sakamai is Yamadanishiki rice, which is the grain used to make this sake.
The polishing ratio os Koshino kanbai Muku is 48%, meaning 52% of the outer shell has been removed. Sake made with higher polishing ratio rice is generally said to be more clear and aromatic, as the outer layer is composed of components hat interferes with build of aroma.
Sake made with rice polished more than 50% is called Daiginjo and are made in smaller quantities.
This beauty is exquisite paired with the likes of chef's omakase sashimi selection, mackerel and fennel salad, and prawn tempura to name a few... 🍶
Next up, the middle cup is the Kokuryu made in Fukui Prefecture by Kokuryu Sake Brewing Company.
Kokuryu “Junmai Ginjo” has the imposing presence of sakes brewed in the Noto Toji style of western Japan. Its deeply mysterious flavour seems to come from the earth itself: rich, dynamic and welcoming.
With a polishing ratio of 55%, this sake is a Ginjo but with no added alcohol so it is categorised as Junmai Ginjo. Using saka-mai called 'Gohyaku mangoku' that tends to produce light and clear sake.
This sake is delicious with hearty fare like braised meat, fish and root vegetables. Best enjoyed at 10–15 degrees, or warmed to 40–45 degrees. The whole kikizake sake tasting set is served at around 10 degrees for ease of comparison.
Last up is Kamoizumi Shusen, made in Hiroshima Prefecture by Kamoizumi Brewing Company.
Clearly a darker shade, this one is a wild card in the sake deck. Kamoizumi has a woody, forest-floor aroma of autumn leaves and mushrooms. There is a lot to explore in this big-boned sake.
This one is a junmai, with a polishing ratio of 58%. Best paired with duck and fatty meat, mushrooms and winter vegetables. Pairs beautifully with our sauteés, miso marinated black cod and our super crunchy pork katsu.
Only made from just three ingredients, rice, water, and koji, the world of sake is deeply rich and astonishingly diverse. We invite you to take that life changing first step with us.
Welcome!
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We cannot count the number of items on our menu that include salmon on one hand. On our small plates menu, there's our smoked salmon (above) made with painstaking dedication using the best sashimi grade salmon. This luscious smoked salmon also makes an appearance as an ingredient in our shichifuku seven fortune make sushi that is a real festival of a sushi roll!
*shichifuku maki seven fortune roll is available to be enjoyed at the restaurant as a pre-order only menu. For details, please see 'special pre-order only menu' on this page; https://sorestaurant.com/pages/dining-in-takeaway
Then there's the salmon rikyu-yaki (above) which again, is made with sashimi grade salmon marinated in our special miso mixture and grilled with a beautiful coat of aromatic sesame seeds.
Rikyu-yaki is named after the famous tea ceremony master, Sen no Rikyū, who is said to have adored sesame seeds.
So's salmon rikyu-yaki is oven grilled so the layer of sesame seeds is crispy and aromatic, we promise you'll love this in its entirety and there'll be absolutely nothing left on your plate♡ and it's really quite pretty!
Salmon rikyu-yaki also features on the weekday special set lunch menu (above) that includes miso soup, Japanese pickles and a bowl of steamed fluffy Japanese rice (with free refills!).
Then there's our ever popular, salmon and avocado chirashi sushi (above) that is a generous portion of cubed salmon sashimi and mellow avocado atop a bed of sushi rice. Chirashi means 'scatter' in Japanese and refers to the way the cubed sashimi and other ingredients are layered on the rice.
One way we like to enjoy chirashi sushi is by making a sauce of wasabi and soy sauce and pouring over the entire bowl. Make this sauce by placing some wasabi in the small soy sauce plate, pour over soy sauce and mix together. Chopsticks may be tricky to balance all the cubed goodness, in which case don't be afraid to ask for a spoon. Japanese people ause spoons all the time!
Not to forget the fact that salmon is packed with nutrition.
It is an excellent source of protein, healthy fats, and various essential vitamins and minerals. So what is there not to love about this oily fish?!
Read all about the goodness of salmon here; https://www.bbcgoodfood.com/howto/guide/ingredient-focus-salmon
See our whole menu (with lots of Salmon) here
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The miso marinated black cod is one of our most sought after menus.
Marinated in miso overnight, it's divinely smooth, full of sweetness and umami, and is an exceptional partner with Japanese fluffy rice or sake.
We serve our black cod with a little side veg that can vary. The above version is with red cabbage pickled with saltanas, a side dish that is often included in our weekly sozai set available for UK wide delivery.
But I digress... did you know that
Fish skin is full of collagen that is said to improve skin elasticity. It's also packed with the good stuff that supports optimal human health, such as protein, omega-3 fatty acids, and vitamin E.
Not only is it good for you, it also tastes amazing. Rich and full of umami, you could say it's the intensified bit of the fish. When we see customers at the restaurant leaving the skin, we gently let them know how wondrous it is and encourage them to give it a try. When they do, they thank us profusely after!
We prepare our miso marinated black cod in a way that the skin is sumptuous and ready to be devoured. To be clear, not all fish skin is suitable to eat.
For example, tuna is rarely served with the skin. This is because it's thick and tough. In Japan, tuna kama, meaning head, is a delicacy but even then, the skin is rather tough and is left untouched. Swordfish and monkfish also have thick, leathery skins that you probably want to avoid.
Our umami packed miso marinated black cod is available at the restaurant to dine in and for takeaway, and nationwide delivery so you can enjoy restaurant food in the comfort of your own home. See here for dispatch dates.
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This event, exclusive to 30 guests, will (re)introduce you the world of Rakugo in the Sunshine style! He will tell you inside stories from the world of Rakugo, West End and Broadway that you will never hear anywhere else. Guests will also have a chance to ask questions and take photographs with him. The ticket includes a Japanese Shokado Bento Box – traditional Kaiseki style meal, a drink, one complimentary ticket to Katsura Sunshine’s show at Leicester Square Theatre ( Dec or Jan show to choose from) and a special Omiyage souvenir from Katsura Sunshine.
Be a part of this incredible celebration of Japanese culture returning to London and make the end of 2021 as Sunshine as it can be!
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Date: 8th December 2021, Wednesday
Time: 6:30-8:30pm GMT (Door opens at 6pm)
Performer: Katsura Sunshine 桂三輝 ( click name for his own website)
Venue: So Japanese Restaurant (Exclusive use for the event @ 5 Middlesex St, London E1 7AA)
Price: £100 per person (exc. VAT)
Max Number: Limited to 30 guests
Book your place before 5pm on 3rd December 2021, Friday
Note: This event as well as all of his shows are spoken in English, NOT in Japanese.
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What’s included in your ticket;
1) 1 x Shokado Bento ( 2 choices: regular – includes fish and meat- or vegetarian) and your first drink, to choose from beer, shochu, house red or white wine, soft drinks.
2) A complimentary ticket to Katsura Sunshine’s show at Leicester Square Theatre (choose from 12 Dec 21 Sunday or 23 Jan 22 Sunday shows)
3) Omiyage – special souvenir from Katsura Sunshine
4) Laughter!
Find out how Japanese you are!
Zero Cs: 3% Japanese
Congratulations on your first step to starting your Japanese journey, the most exciting time of all! We have some perfect suggestions to get you in the groove. How about Organic Agedashi Tofu, Grilled eel Unaju, Angus beef gyudon enjoyed under blue sky al fresco dining area or indoors.
Open Tue-Fri 12-3pm, 5:30-9pm, Sat 5:30-9pm
One-Two C: 28% Japanese
You're on a fabulous start. If you'd like to up your Japanese game, we recommend our omakase sashimi moriawase (ask us what the day's offer are!), our ninja curry with special blend of spices and bamboo charcoal, and sumptious wagyu beef tataki served with spicy ponzu sauce.
Three - Four Cs: 79% Japanese
Fabulous! If you're looking to go deeper, try our Gakko cheese (left)- a creamy delicacy of cheese and finely chopped house gakko, smoked daikon radish pickles. Served with a sprinkle of shichimi pepper and a trio of crunchy things to enjoy with. Crackers, nori seaweed, and home made rice crackers.
Or join us for a satisfying midday replenishment of a special lunch set of the day. Pictured centre, this day we served mackerel cooked in miso, served with fresh miso soup, steamed Japanese rice, and pickles. *Fluffy Japanese rice can be achieved relatively easily at home with any old pan you have as long as it has a lid. Read more here.
Al fresco dining is so delightful! Our sumptuous pork kakuni with a chilled glass is the perfect way to spend an afternoon.
Five Cs: 99% Japanese
Well done! There's only thing left to say, cake!
Home made desserts include matcha cake, sweet potato créme caramel, and tofu cheese cake with new additions of Hojicha flavoured desserts on the way...!
Or cool down with scoops of matcha ice cream, red bean azuki ice cream, or yuzu sorbet ❤️
The matcha cake is even available for UK wide delivery right to your door. Share with your neighbours and they will surely ask you around for their next garden party without your needing to be any less Japanese 😁
* Please note this quiz is just for fun and can be very inaccurate.
]]>Gohan means steamed rice, but is also the collective word for 'meal' in Japanese.
When the cook in the family announces that dinner is on the table, we say 'Gohan yo~' ('yo' as in 'yolk')
Breakfast is 'asa gohan' (asa means morning) Lunch is 'ohiru gohan'' (ohiru is midday) Dinner is yoru gohan' (yoru is night). So you can see how important and integral 'gohan' is for the Japanese language :)
Uncooked rice is referred to as 'kome' ('me' as in 'men'), and 'gohan' is the steamed fluffy aromatic version that is served with your grilled eel, katsu curry, chicken yakitori, or any wonderfully flavourful Japanese dish.
Most Japanese households own a rice cooker, suihanki, 炊飯器. It is the most common appliance to prepare rice with.
Rice cookers come in many variations, some with all sorts of fancy settings but all promise one thing; perfect textured rice every time without fail.
If there is no rice cooker in your kitchen, do not worry. We're sharing an easy way to prepare delicious rice in your saucepan with lid- yes, lid is the key 🗝
1. Wash rice
300g of uncooked rice and wash 2,3 times until water becomes clear
2. Cook rice - three easy steps!
Ta-da!
Works every time!
300g of uncooked rice should make around 700g of fluffy gohan, which should roughly feed 3-4 people.
We say 10-15 minutes on low heat because everyone has a slightly different ideas when it comes to a 'perfect' bowl of gohan. Some like it mushy, some like it firm. So please try various lengths to find your favourite texture.
We hear you. The short answer is 'here!'
The long answer... Some of you may not have Japanese rice in your home, and may not have a Japanese grocery in your neighbourhood. More over, how do you know which brand to buy? There's so many out there!
Fret no more! We offer an easy solution. After tasting various brands of rice and experimenting differing simple cooking methods, we selected one brand that we are confident will be an excellent accompaniment to all our dishes.
Niigata koshihikari rice is aromatic and has a well balanced sweetness. Freshly steamed, the platinum grains shine delightfully, inviting that salmon marinated in shio-koji, miso-marinated black cod, angus beef gyudon, or salmon ochazuke... mmm 😋
Japanese rice is short grain and when cooked, typically has a slightly chewy and sticky consistency with a creamy texture that matches with Japanese cuisine in a way no other rice can.
If you're looking to add a bit of structure and extra vitamins, why not try our special multi grain mix?
Our special blend of mixed grains is easy to add to everyday rice, upgrading it with an instant boost of minerals, vitamins and fibre to make a nutritious side dish.
So's blend includes fibre-rich brown rice and barley, black rice with plenty of anthocyanin, buckwheat packed with rutin, sorghum rice that is rich in magnesium... that adds a wonderful texture to plain white rice.
If you have any rice questions, let us know!
We'd be overjoyed to hear from you 🍚
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Hinamatsuri is celebrated on 3rd March every year. It is one of the five seasonal festivals, gosekku 五節句 in the traditional Japanese calendar.
Families bring out Hina-ningyo 雛人形 decorations, a set of ornamental dolls representing the Emperor and Empress in traditional court dress of the Heian period. The more elaborate versions include their attendants and musicians and comprise of more than five tiers. The one in above picture is a three tier set.
Special food is enjoyed, with the hopes of bringing good fortune to the girls in the family.
But it didn't always be a day for girls. The origins date back to China around the year 300, when it was believed that the change of the seasons were a vulnerable time when evilness could creep in. And so began a custom to perform purifying rituals at the water banks.
These rituals eventually made their way to Japan and adapted in various ways. In the Heian period, members of the royal court would brush their bodies with dolls made with hay and release them in the rivers. This was an adaptation of the Oharai お祓い cleansing ritual that was performed by people dipping in the water, but instead they washed away their impurities by transferred them to the doll.
Hinamatsuri is also known as Momonosekku 桃の節句 meaning peach festival. This because in the traditional Japanese calendar this was the time peach trees blossomed. The second reason was because peach trees were believed to be sacred and cleansed evil vibes.
As doll making techniques improved, it became more popular to use them as decoration than with them than letting them loose in the water. So it developed into this custom now to display dolls and celebrate the life of the girls in the family.
So now we know that the third of March is a day to celebrate the coming of spring, to be grateful to be here in its presence, and pray for a healthy life.
Let’s eat, drink, and be glad to be here!
Peach was a symbol of longevity, so the old tradition was to drink Toukashu 桃花酒, a sake drink adorned with peach petals. During the edo period, this adapted into a white sake, but having alcohol, it was always a drink reserved for the adults. Eventually, amazake was introduced, a drink made with sake lees of which alcohol evaporates during the heating process and suitable for children.
So's special amazake is made with sake lees from Dojima Sake Brewery, in Cambridge. Dojima Sake Brewery is the first Japanese owned Sake Brewery in the UK. Read all about them in ikisho's Blog here.
Like mentioned above, Hinamatsuri has its roots as a ritual by the water. This is the reason for a dish with seafood, clams. Hamaguri Clams are a symbol of partnership as the shell from one clam will never fit another hamaguri clam ♡
This soup is enjoyed with the hopes that we will meet a good partner that we will be forever happy with.
Chirashi Sushi is a staple Hinamatsuri Food. One big reason is of course the seafood toppings. So's version is adorned with a generous mixture of diced homemade smoked salmon, grilled eel kabayaki, tiger prawns, and flying fish roe. As we are also celebrating the coming of spring, we add colourful topping to this; kinshi egg (thin egg slices), slices of shiitake mushrooms simmered in sweet soy, cubes of vinegared lotus root, greens, carrots, and pickles. The ingredients symbolise health and longevity, and is a vision of blooming spring!
Celebrate this seasonal event with So’s Hinamatsuri Festive Food!
Booking starts at 2pm on Sunday 14th February 2021. Only a few limited sets!
Sign up to our newsletter to be the first to know about our seasonal menus and special offers!
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'Setsubun' literally means 'seasonal division', and happens right before the first day of Spring in the Japanese lunar calendar on 3rd February as a part of Haru-matsuri, Spring Festival. Rituals are performed to chase away evil spirits and bring in good luck at the start of Spring, praying for a healthy and illness-free year ahead.
This is probably the most fun part that we all join in, whether or not we understand the cultural meaning or not! 'Oni wa soto' is chanted while roasted soybeans are thrown at evil spirits to chase them away. At the same time, 'Fuku wa uchi' is chanted as soybeans are thrown inside the house to bring in good luck.
Usually a family member would wear an 'onimen' devil's mask to play the part of the evil spirit and endures a shower of thrown beans. This is where our mask comes in handy!
Pop out the 4 circular holes. Tie a rubber band through each of the holes the ears and attach to your face. Hopefully you'll just about see through the eye holes while stumbling to run away from the bean throwing!
When all the beans have been thrown and the excitement is over, we eat as many roasted beans as our age, symbolising the ingestion of good luck. Don't worry if our packet doesn't include enough beans for the whole family. Although in modern days, the beans are the go-to setsubun grain, traditionally, rice, barley, millet, or other seeds were used. So if needed, you could improvise with an addition of other grains that are easy to get hold of (preferably unseasoned so they don't damage your upholstery and are easy to clean!)
Make your own Masu Box to put the soybeans in, tutorial further down the page!
Fukumaki is also known as Ehomaki or Futomaki.
Maki, that is becoming increasingly popular, is a rolled sushi. Fuku means good luck, and ours includes seven ingredients for good fortune, hence Shichifuku, as shichi means seven.
We promise we're not just being lazy!
Traditionally the fukumaki is served whole, so as not to 'cut' good connections and good fortune. In some regions, it is believed that our wish will come true if we face the auspicious direction of the year, 2021's being south-south-east and eat the whole sushi without uttering a word. In some other areas, the sushi is eaten with closed eyes, or with a smile. Whatever you fancy, the spirit is to be in the moment and enjoy every mouthful with gratitude.
There is a traditional Setsubun decoration involving a head of a grilled sardine and a twig of holly. The prickly leaves of the holly can pierce the eyes of the devil and the smell of sardines drives them away. So combining these two items that the devil dislikes makes this a powerful decoration to keep the evil spirits away.
When the sardines are grilled, they give off an even stronger smell that will wade away the devils once and for all. Then the sardines are eaten to drive away evilness and maliciousness from inside our bodies!
These are surprisingly easy to make! We include a sheet of origami paper in So's Setsubun Feast so follow the video below to make your own just to get in the spirit!
So now you know all about keeping away evil spirits and starting the new lunar year with promise. What better way is there to celebrate than with So's Setsubun Feast set that come with all of the above including the Onimen Devil mask, and soybeans to throw around the house?
]]>Collectively called Sanganichi 三が日, starting with the 1st of January, Gantan 元旦.
New Year's is the one solid time of the year the hard working nation took a complete break. All shops and services closed and the streets went quiet, New Year's food, Osechi, was prepared by 31st December to last for the three days so the cooks in the family could also take a rest - although things are changing now, and the three day period is turning into a sale season.
New Year's morning starts with a toast with herbal sake, Otoso, praying for a long and healthy year ahead. The words have the meaning of fending away bad or evil energy and revitalising the mind and body. It was believed that drinking this with the whole family would keep the family and the town safe for the entire year.
Manners and practise can vary from regions to household, here is one general example.
Formally, each person will sip once once out of all three sakazuki starting with the smallest one, but a simplified version is more common; three small pours into one cup and sipped three times.
The traditional celebratory drink is made by infusing herbs, called Tososan 屠蘇散 in sake for a whole night.
There are various different blends of herbs on record, but they generally include;
・Eastern ukera root オケラの根(白朮)
・Japanese pepper サンショウの実(蜀椒)
・Siler root ボウフウの根(防風)
・Balloon flower root キキョウの根(桔梗)
・Cinnamon ニッケイの樹皮(桂皮)
・Orange peel ミカンの皮(陳皮)
These herbs warm the body, encourage gut health, and prevent colds. Older recipes are said to have included stronger herbs are but less so in modern times. Of course, drivers and small children can pretend to sip.
The good news is, the So Restaurant Osechi Selection includes a Tososan sachet. All you need to prepare, is a bottle of mirin or sake. Mirin is similar to sake, but has more sugar and less alcohol content. It is a staple condiment in Japanese kitchens and is often used with soy sauce in casseroles and sauces like teriyaki.
Otoso made with mirin will be a little sweeter and less alcoholic than if you made it with Sake. If you do opt to make with mirin, try to purchase 'Hon mirin' that is the pure kind with no additional sweeteners or salt.
The quality of the sake or mirin will greatly affect the taste of your Otoso.
Order your Osechi set with Tososan today!
1. Prepare 300 ml of Sake or Mirin (or a mix of both) and sink in the tososan sachet.
2. Leave for 5-8 hours and take out the sachet. If infused for too long, the otoso may end up cloudy with sediments.
The custom of Otoso drinking is said to have arrived from China, in the Heian era 平安時代 (794-1185). It started off as a New Year's ceremony in the palace but gradually spread during the Edo period when economic growth allowed for villagers to also enjoy such delicacies.
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Not only is eel a delightful treat, it is rich in omega-3 fatty acids and protein which is great in terms of protecting our heart and maintaining healthy bones.
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Not only is eel a delightful treat, the list of health benefits is extensive. To begin with, it contains a good amount of calcium, magnesium, potassium, selenium, manganese, zinc and iron. For the carb-conscious, eel contains no sugar, and is low in sodium and high in phosphorus.
It is rich in omega-3 fatty acids and protein which is great in terms of protecting our heart and maintaining healthy bones, improve blood pressure, lower cholesterol and reduce the risks of diabetes and arthritis.
One of those omega-3 acids called EPA is also known to promote healthy skin. The abundance of vitamin A also helps battle wrinkles. Another type of omega-3 fatty acid called DHA present in it aids brain function.
The fact that people in Japan eat eel may be another reason it is one of the healthiest countries in the world.
Lava plates that are used by chefs all over the world as they retain heat much better than regular iron grills, thanks to the various minerals they contain.
Excess fat is released from the meat or fish whilst cooking so the food has less calories yet more taste 😋 This is the secret to our succulent flavourful popular dish.
A hassle-free way to enjoy So Restaurant eel kabayaki ju is ordering through our UK-wide delivery. It will arrive to your door securely vacuum sealed and will keep in the fridge for up to 7 days if unopened. Eel is suitable for freezing so some of our customers purchase a few packs and freeze for a later day.
Your freshly cooked delivery will be best enjoyed reheated in a hot bath as per the instructions below. An alternative is to cut off a corner and microwave for 3-4 minutes.
1) Fill a sauce pan or frying pan with water and bring to the boil.
2) Turn off the heat and place unopened vacuum sealed pouch in the boiling water, making sure it is covered completely, and leave for three minutes.
3) Microwave the rice for 2-3 minutes
4) Pour contents of the package over the rice. Be careful as your pouch will be piping hot!
Are you ready to order yours today? Click here
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Sozai, which is also in the name of our sister company, Sozai cooking school, has two meanings.
素材 (pronounced sozai) means ingredient(s), and 惣菜 (pronounced sor-zai) describes pre-prepared and packed main and side dishes that can be reheated and enjoyed at home. Similar to what may be referred to as 'deli' in some cultures. In Japan, 'sor-zai' are sold at supermarkets, delicatessens, department stores, and packed lunch shops. They are perfect for picnics, taking to a party, or adding to a home cooked meal.
So Restaurant's Sozai Delivery is of the latter 'Sor-zai', which is typically eaten accompanied with rice and miso soup, or with sake or wine.
Sor-zais are very popular in Japan. Oftentimes when we are busy running around, we would pop into the local store and pick up some simmered pumpkin カボチャの煮物, grilled mackerel サバの塩焼き, and other dishes that would take at least 30 minutes to prepare from scratch, not to mention the pots, pans and grilling ovens that will need a good scrubbing after being used.
We hope to bring this convenient selection to our British audience. Our Sozai Deli selection comes securely vacuum sealed for extra freshness.
One So Restaurant 'Sozai Deli Selection' can make a dinner for 2 people, when served with rice and miso soup*. Some packages can also be frozen to be enjoyed at a later date. How convenient is that!
We recommend dipping in boiling water and turning off the heat and leaving for 2-3 minutes for best results. You can also microwave or warm in the oven depending on the sozai.
Some are best enjoyed room temperature or chilled, we will include instructions with each delivery.
Here are some pictures from our happy customers 😃
* Rice and miso soup are not included in Sozai Deli Selection.
]]>The best way we recommend is the hot bath but it may be a little to fiddly, in which case, the microwave would be the second option.
Hot Bath
Microwave
Cut off a corner or pierce holes in the pouch, place on a microwave proof dish and heat for 1-2 minutes, 2-3 minuted if heating more than one pouch.
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The best way we recommend is the oven with the second choice being microwave. Hot baths do not work well for these foods that are best enjoyed with a crunch
Oven
Remove packaging and place on an ovenproof dish. Heat in 160 c° oven for 1-2 mins, keep a close eye and take out before it burns!
Microwave
Remove packaging and place on an ovenproof dish. Heat for 30 secs.
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Remove packaging and place all ingredients except agedama in a saucepan and heat for three minutes and bring to the boil. Transfer to a bowl and sprinkle the agedama. Enjoy!
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Please turn packet upside down and apply gentle pressure to allow the sushi to pop out onto a plate together with the bamboo leaves. Remove the bamboo leaves and cut into triangles. Bamboo leaves are not edible but can make a pretty decoration served up with the sushi.
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All our food pairs exceptionally well with a bowl of miso soup and freshly boiled rice, which is no surprise! Of course a nice chilled glass of sake or wine would be glorious too. We love to see how you enjoy our food, please write in or tag us on social ❤️
Please feel free to email us at info@sorestaurant.com if you have any queries, we'd love to hear from you!
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