Kasu Jiru (Sake Mash Soup)

Mrs. Takeo Isoshima

Servings 6

• 3/4 lb. salt salmon
• 1 turnip, sliced in icho (fan shape)
• 1 carrot, sliced in icho
• 2 or 3 stalks green onions, cut in 1/2-inch lengths
• 1 cup kasu (grind in suribachi)
• 1/2 teaspoon gourmet powder

Cut salmon in 1-inch cubes and soak in water for 3 to 4 hours. Drain. Boil 3 cups water and add salmon, daikon, carrots. Cook until vegetables are tender. Add kasu, green onions, gourmet powder, and bring to a boil. Turn off heat and serve immediately. (Salmon will have enough salt left in it so additional salt is not needed.)