We already gave you some tips and tricks to get rid of your hangover. But every country has its own traditional dishes to make the process go faster. We like to give you a taste of the international anti-hangover cuisine. This time we’ll take you to the land of the rising sun: Japan. Land of ninja’s, samurais, weird porn, karaoke and the best business meetings in the world. Cause in such gatherings well respected businessmen show an extreme kamikaze spirit when it comes to drinking. In the morning an ancient cure is misoshiru, or miso soup.
Since yesterday we had a bit of a teasing header saying Asians can’t drink. And in all honesty this is not entirely true. If you read carefully it states that 50% of all Japanese and Chinese has a slower metabolism for alcohol than other people. That’s why some of them can get very drunk and very sick from just a few drinks. However in the case of the Japanese they won’t let that stop them from getting smashed. Absolutely not. When Japanese drink, they mean serious business. It’s quite normal to see big shots of large companies crawling on the floor or fall asleep in unnatural positions. The best known local drink being of course sake.
Well with massive drinking come massive hangovers. And since there’s no room for laziness in Japanese culture it’s important to fix that nausea and the banging drum in your head as soon as possible. A traditional recipe is that of miso soup. This soup can be with many different ingredients, but it’s always with miso paste and dashi (a stock based on seafood). Our recipe of today is with daikon (the big Asian radish) and mushrooms. But feel free to experiment with fish, seafood, seaweed, tofu or beef. Most products are probably easy to find if you have an Asian store nearby.
4 Tablespoons miso (red or white)
1 liter dashi stock
1 liter water
4 Shiitake mushrooms
2 spring onions
Soak the mushrooms in water in a small bowl. Put the miso, dashi and water in a pan on a low fire. Now cut up the onion in small pieces. The daikon should be cut in shreds or slices. Than add both to the soup. Now shred the mushrooms and add them too along with the water they were soaking in. Try it and potentially add more miso. Serve the dish in soup bowls and decorate with shredded spring onions and parsley. It’s custom to serve a bowl of rice next to this easy dish.