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Souperchef Special | Crab Miso Cheese Chowder
(Seafood/Contains Dairy/Contains Gluten/Egg-Free)
Crab miso cheese with pasta at Izakaya Itaru Honten in Kanazawa.
At Izakaya Itaru Honten in Kanazawa, we were introduced to the locals’ favourite, crab miso cheese with pasta. It’s really not hard to see why this was so popular! Rich and savoury without being cloying, this was so immensely satisfying I was immediately inspired to recreate it as a soup.
Our chef for the night, Itaru Ishikuro. Can you tell how much fun we had that night with this bubbly, effervescent personality?
Using cauliflower as a base with miso, cream cheese, mozzarella and cheddar, I have added fresh crab meat to sweeten the dish, with roasted cauliflower florets and penne pasta for a complete meal. I love sour notes in my food, so a dash of lemon juice was splashed in to lift the soup and reduce the richness.
The hearty ingredients that go into this smooth, gorgeous SouperChef Special!
Don’t miss the umeboshi salsa as the topping! This was inspired by my very enjoyable visit to the ume farm, learning from the affable elderly owners how to create delish food from the sour ume fruits. It’s all my favourite flavours and travel memories in one bowl!
Ume trees.
Ume fruits are so sour that hardly anyone eats one as it is. We learned many ways of using this beautiful fruit, including the umeboshi as the condiment for this SouperChef Special!
The owner of the ume farm!
Ingredients: Crab meat, cauliflower, onions, garlic, miso, cream cheese, mozzarella cheese, cheddar cheese, cream, milk, dashi, butter, lemon juice, leek, penne pasta, potatoes.
Condiments: Umeboshi salsa and Tabasco sauce.
