One of my favorite Japanese cusine is the Chawanmushi 茶碗蒸し and I gotta have it at the start of the meal when I visit a Japanese restaurant. So for Today’s Japan Photo, we are going to have a taste of this yummy appetiser.
This shot of a bowl of yummy Chawanmushi 茶碗蒸しwas taken and uploaded onto flickr by user Lee_Bryan. I really loved the composition of this photo and the chawamushi just looks really soft and delicious.
Here’s a short description of what exactly is Chawanmushi 茶碗蒸し:
Chawanmushi (茶碗蒸し) is an egg custard dish found in Japan that uses the seeds of ginkgo. Unlike many other custards, it is usually eaten as an appetizer.
The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, and boiled shrimp placed into a tea-cup-like container. The recipe for the dish is similar to that of Chinese steamed eggs, but the toppings may often differ.
Chawanmushi can be eaten either hot and cool. When udon is added as an ingredient, it is called odamaki mushi or odamaki udon.
Unusual for a traditional Japanese dish, it is commonly eaten with a spoon.
