Food Forum
Vol. 29 No. 4  January 2016




Japanese cuisine is based on simple, natural flavors: just a little soy sauce brings out the umami of the mushrooms here, which salt alone can’t do. Italian parsley and lemon substituted for traditional mitsuba and yuzu, respectively, approximate an authentic Japanese taste.


Serves 3

16 kcal  Protein 2.2 g  Fat 0.3 g (per person)

  •  3 x 3 cm / 1 x 1 in. piece of kombu
  • 100 ml / 3.5 oz. dashi stock
  • 8 medium white mushrooms, 150 g / 5 oz., halved
  • 5 medium shiitake mushrooms, 100 g / 3.5 oz., remove hard ends of stem and quarter
  • Italian parsley leaves, picked
  • 1 t Kikkoman Soy Sauce, plus a few extra drops to taste
  • Untreated lemon


  1. Place kombu in dashi stock and allow to soak for over 30 minutes. Remove the kombu; set aside the stock.
  2. Place soaked kombu in a pot* and add white mushrooms, shiitake and Italian parsley.
  3. In a separate bowl, mix the dashi stock and soy sauce, and pour into the pot. Cover and simmer over low heat for about 5 minutes or until coming to a boil; remove the lid and stir. Taste and add a little more soy sauce if desired.
  4. Cover once again and simmer for another 2-3 minutes, or until a skewer passes smoothly through the white mushrooms.
  5. Serve the mushrooms together with the soup in individual bowls, garnished with grated lemon rind.

* A smaller pot requires less liquid, which will bring out the umami of the mushrooms. Suggested pot diameter about 15 cm / 6 in

Recipe by Michiko Yamamoto

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml