JAPAN
SCHOOL :
Ingredients
ST. MICHAEL’S HIGH
SCHOOL, KOBE
•
Water - two-thirds of two pot
•
Miso - about half ladle
•
Tofu - bite-size
•
Seaweed - using the dried
seaweed
Preparation
•
Boil the water-（two-thirds of the pot）.
•
When boiled, add half ladle of miso and mix with water using
chopsticks until well mixed,
•
Then add pieces of tofu cut into bite-size and dried seaweed.
•
Boil again, and it is finished.
YASUKA NISHIOKA
Starter
2