Matsutake, which grow mainly in north-central Europe, Russia and Asia, are often used in suimono (clear soup) or mixed with rice as a taste treat. Annual consumption of matsutake in Japan is ...

The final course of Sushi Jin’s omakase is suimono with miyagi oyster, wakame and mitsuba. Photo by Adrienne Mitchel. The final course was the soup course, suimono (clear soup) with miyagi ...

The appetizer course, known as sakizuke, typically consists of a small dish that sets the tone for the rest of the meal. This is followed by the soup course, or suimono, which is often a clear broth ...

The Tobanjan-Spiced Chicken Dumplings add a fiery kick, while the Mushroom Suimono Soup, with its delicate broth of seasonal ...