Kombu (kelp)

Broth dashi made from red cabbage is an amazing blend of traditional Japanese cuisine and an innovative approach to ingredients. This rich, deep, and aromatic broth is created from charred red cabbage, which gives it a slight smokiness and sweet-earthy flavor. Shiitake adds rich umami notes, kombu seaweed brings delicate marine freshness, while bonito flakes complete the harmony with complex flavor nuances. This dashi can serve as a base for miso soup or be used in other Japanese dishes, imparting them with a unique and rich character. The broth perfectly complements rice, noodles or vegetable dishes by enhancing their flavors and revealing the depth of traditional Japanese cuisine.

The chef of the Red Wall restaurant shared the recipe with us for the O2 festival menu.

Maxim Lyubimov, chef of Leo Wine & Kitchen restaurant, shared the recipe with us

Recipe by Andrey Fedoseyev, chef of the restaurant "Bor".

The rolls were prepared in our kitchen by Oleg Shin, brand chef of Coba restaurants.

The rolls were prepared in our kitchen by Oleg Shin, brand chef of Coba restaurants.

The rolls were prepared in our kitchen by Oleg Shin, brand chef of Coba restaurants.

Edamame soup with shrimp is a harmony of traditional Japanese cuisine, combining tender edamame beans with a rich umami broth based on kombu seaweed and bonito flakes. Its roots delve into the depths of Japanese gastronomy, where every detail of the recipe aims to reveal the natural flavors of the ingredients. The creamy edamame paste is complemented by miso paste, creating a soft, velvety texture. Tender pieces of scallop shrimp add a light marine sweetness, while green onion tops refresh the dish. This soup not only warms but also nourishes, making it perfect for a light yet hearty lunch. It can be part of a traditional Japanese menu or serve as an elegant first course for a special dinner. In every sip lies tranquility and the art of Japanese cuisine.

Recipe from Eduard Arkhipov, chef of the restaurant "Chanuar".

The recipe was shared with us by Evgeny Korsun, chef of the Twin Tigers restaurant.

Miso soup is the true soul of Japanese cuisine, deeply rooted in the traditions and daily diet of the Land of the Rising Sun. Its history dates back to the Middle Ages when miso paste became an integral part of Japanese gastronomy. This soup has a rich umami flavor thanks to the combination of fermented miso paste, shiitake mushrooms, and aromatic dashi broth. Tender tofu cubes add softness to it, while wakame seaweed adds fresh ocean notes. Miso soup not only warms and nourishes but is also considered beneficial for digestion and maintaining balance in the body. Traditionally served at the beginning of a meal, it awakens appetite and sets the tone for the flavor harmony of Japanese cuisine.

Rice bowl from Oleg Shin, chef of Coba Hand Roll Bar, looks like disassembled sushi, and the principle of its assembly demonstrates a lot in the Pan-Asian tradition. First of all, typical Asian handling of meat, which is cut into thin slices and literally immersed in boiling water for a couple of seconds, preserving a semi-raw texture. Secondly, handling of tofu, which, before getting into a bowl with boiled rice, is lightly marinated in a complex broth of apples , mirin and seaweed, acquiring a marine, distinctly "seafood" flavor. Spinach greens and shiitake mushroom caps are blanched in the same broth. And on top of all this spicy-sweet-sour broth, a poached egg is placed so that when opened, it envelops both the meat and vegetables with a warm, runny yolk. Recipe from Oleg Shin, chef of Coba Hand Roll Bar.

Chawanmushi is an exquisite dish of Japanese cuisine that embodies the harmony of flavors and textures. Its history roots in traditional Japanese culinary techniques where steaming enhances the natural taste of ingredients. The delicate egg base infused with aromatic dashi becomes velvety and airy. The addition of shrimp and mushrooms like enoki and shimeji adds depth to the seafood and mushroom flavors, creating a refined combination. Soy sauce and mirin complement the composition with subtle sweetness and umami. Chawanmushi is served hot, its softness and richness making it popular as an appetizer or light dish, perfect for leisurely tasting of Japanese gastronomy.

Recipe from Medusa Asian Kitchen Bar chef Dmitry Smirnov.

Recipe from the restaurant "Sakura blossom". Miso soup is not the traditional soup that Russians are used to. In Japan, miso soup is a broth that is poured over a hot dish. Miso soup contains a large amount of sodium and is rich in vitamins. The enzymes in the soup have an excellent effect on digestion and also help restore intestinal microflora.