I just read that one of my favorite places for saimin used Hokkigai clams
for the broth. But when it got too expensive they used chicken broth and
dried shrimp. Has anyone used either for a soup base? I did a google
search and came up with nothing. Thank you in advance for your time.

Please reply to group as this address is a spam catcher.

Lob

Hokkigai? That's very interesting! I've never heard of it being used in
Saimin, but I'll just bet it tasted good! In my understanding, it's
generally made with pork bones and dried shrimp.

~Jayde



"lobscouse" > wrote in message
news:scWHc.191$yc.48@fed1read06...
| I just read that one of my favorite places for saimin used Hokkigai clams
| for the broth. But when it got too expensive they used chicken broth and
| dried shrimp. Has anyone used either for a soup base? I did a google
| search and came up with nothing. Thank you in advance for your time.
|
| Please reply to group as this address is a spam catcher.
|
| Lob
|
|