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Chef Narisawa Menu and Recipes: Soil soup Recipe

Chef Narisawa Menu and Recipes: Soil soup Recipe

An exclusive recipe from Japanese chef Yoshiro Narisawa, of "Le créations de Narisawa" restaurant

By FDL on

Fine Dining Lovers met Japanese chef Yoshiro Narisawa, of Le Créations de Narisawa restaurants: click here to see the the video, and enjoy the exclusive recipe he shared with us!

RECIPE - Serves 4


Richard's soil (from November to February)
Richard's burdock 1kg
Spring water from Shinshu (soft water) 3 lt
Soybean lecithin 7g
Canola oil 30 ml


Take the unwashed Burdock and roughly cut on the chopboard.
In the deep pan, add canola oil, burdock, soil and stir-fry together - this will help to release their strong aroma and create one flavour from the ingredients combined.
Add fresh spring water to the oil, burdock and soil and bring to a boil.
Reduce heat to a very low temperature and and cook the mixtiure for 90 minutes. This helps release more flavours and for ths dish to come together as one.
Using a Thermomix blend the mixture for around  5 seconds.
Take a large chinois and press the mixture with ladle until all the moisture is gone.
Use paper filter and strain again. Then back on to a low heat untill there is around 800ml of mixture left in the pan.
Add lecithin (found online or in most good health stores), whip the mixture for a final time with Bamix and serve in wine glasses for the best presentation.

Photo courtesy "Les creations de Narisawa" restaurant  

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