Sea bream (tai) is a typical white fish in Japan and is often used for celebrations. This miso soup is good for celebrations.
|Minced tai (available on the market)||200 g|
|Kinome (Young leaves of sansho, or Japanese pepper)||4 pieces|
|Dashi stock||800 cc|
Kome (Rice) miso
The flavor of sansho leaves is suitable for spring. In other seasons, you can instead use shredded yuzu peel or sliced kabosu (a Japanese citrus fruit).