Hanaguri Soup

Courtesy of: Wilhelm Dilger, Executive Chef, Ala Moana Hotel.

• ½ gallon water
• 5 ounces dried kobu (seaweed)
• 5 pieces Cherry Stone Clam (fresh)
• ½ cup sake (Japanese rice wine)
• ½ ounce salt
• ½ teaspoon ajinomoto

Place all ingredients into a deep medium size pot. Bring liquid to boil for five minutes. Skim before serving. Garnish with 8 ounces boiled spinach and 15 slices of fresh mushrooms. Yield: 5 servings.
Note: served in the Japanese specialty restaurant Mon Cher Ton Ton.