DADACHA MAME MISO SOUP
A delicious traditional Tsuruoka-style miso soup made with one of Tsuruoka City's well known heirloom crops, the Dadacha mame. This savory miso soup is made during the summer when the Dadacha mame are at their peak in flavor, creating an amazingly delicious, and a very "Tsuruoka" miso soup!
HOW TO MAKE:
① Wash the Dadacha mame thoroughly.
② Place the Dadacha mame and water in a pot and boil until soft.
③ Add in the miso paste and simmer.
For best results, simmer soup on low heat until the Dadacha mame start to turn brown in color. Simmering the soup longer will give it more depth of flavor.
This recipe can also be found on page 46 of Tsuruoka's Ouchi gozen Cookbook.
200g Dadacha mame ( in shell )
3 tbsp miso paste
Did you know that the word "Dadacha" means dad in the local Shonai dialect?
Said to be the most delicious edamame in all of Japan, the Dadacha mame has a unique subtle sweetness and fragrance, that is packed full of umami. They also contain more antioxidants and ornithine than any other type of bean!