Japan

Sampei
Salmon Soup

Directions

  • 1.

    Take broth from kelp (Soak about 10 g of kelp in a little more than 3 cups of water, and heat the kelp and water).

    Directions 1
  • 2.

    Cut the salmon fillet into bite-sized pieces (about 5 cm square).

    Directions 2
  • 3.

    Cut the vegetables (Cut the vegetables into the equal sizes so they will cook evenly).
    - Cut the potatoes into chunks
    - Cut the Japanese radish into shapes of half moon
    - Cut the carrot into shapes of half moon
    - Cut the Burdock into chunks
    - Cut the konnyaku and green beans into easy-to-eat size

    Directions 3
  • 4.

    Add the vegetables (Japanese radishes, burdock, carrots, green beans, and potatoes in order) and konnyaku to the kelp broth and cook until tender.

    Directions 4
  • 5.

    Add the salmon and its head and bones to the kelp broth, and cook for a while.

    Directions 5
  • 6.

    Take the scum from the broth, and season with sake, mirin and salt to taste.

    Directions 6
  • 7.

    Add sliced green onions just before removing from the heat.

    Directions 7
  • 8.

    Transfer to Sampei plates, and garnish with shichimi chili pepper to taste.

    Directions 8
Japan
Japan

Salmon Section procures salmon primarily from Chile, Turkey, Norway, and Alaska in the United States, processes it at domestic and overseas processing sites, and sells it nationwide in Japan. Our representative office in Chile, which is our main source of salmon ingredients, collects and manages local information to ensure the optimal purchasing conditions.