Domo’s famous award winning patio dining in full summer bloom for lunch & dinner (weather permitting)
Chilled Soba Salad
Additional side order
A very popular and nutritional favorite during the summer in Japan are chilled soba noodles (buckwheat noodles). On hot summer days, chilled soba is a refreshing lunch dish. At Domo, our chilled soba is tossed with seaweeds and mountain vegetables and served with a delicate shiitake mushroom and light soy sauce dipping sauce. Finely chopped green onion, nori seaweed and wasabi are provided as garnishes to suite your taste. For a heartier fare, a special side order of chicken teriyaki is available.
I would like to talk about miso shiru. In Japan, miso shiru is probably the most popular item in a traditional Japanese diet and accompanies most Japanese meals
In the United States, most people do not know what miso shiru truly is. In the US, miso shiru is sometimes called simply “miso soup” or I have even heard it referred to in high level Japanese restaurants as just “miso”. I think the true appreciation for miso shiru has not been communicated properly here in the USA, evidenced in part by the fact that it is incorrectly referred to by a number of different names!
Real miso shiru soup stock is made from dried kombu (kelp), dried shiitake mushrooms or dried niboshi (dried small sardines). Our chefs at Domo start by preparing the soup stock fresh and from scratch daily, adding many different assortments of vegetables to enhance the flavor of the miso shiru of the day.
In Japan today, an incredibly wide variety of international cuisine is available to the Japanese people, but still at the heart of all Japanese meals is a bowl of steamed white rice and a bowl of miso shiru. Miso shiru is a most important dish (not just a soup) and part of any meal; breakfast, lunch or dinner.
I wonder what kind of experiences you have had enjoying miso shiru in other Japanese restaurants in the US. How was it? Was it a thin soup with a few tiny cubes of tofu nestled at the bottom of the bowl and sprinkles of wakame seaweed floating on the top for decoration? This I am afraid is the experience that many Americans have had with miso shiru here in the United States.
At Domo we are very stubborn in keeping the rich traditional recipes for miso shiru alive. As a special ingredient, Domo begins its soup stocks by boiling fresh chopped daikon radish and cabbage for at least an hour before the shiitake mushrooms or kombu or niboshi are added to make the stock. This makes for a delicious, mild, soft quality to the broth. After the broth has simmered for at least another two hours, miso paste is added along with healthy portions of wakame and funori seaweeds, enoki mushrooms, shimeji mushrooms, carrots and a variety of other daily ingredients to make each days miso shiro a special Domo dish.
This kind of miso shiru can only be found in Colorado at Domo Restaurant. Every dish on the Domo menu (excluding soup or broth based pot dishes) is served with a fresh bowl of this rich and delicious miso shiru.
Please take an extra moment to enjoy Domo’s healthy, traditional and delicious miso shiru with every meal served at Domo!
Domo Owner and Head Chef
Domo Restaurant is once again first in Denver to offer our guests an On-Line Guide to Domo’s famous country side dishes. Come explore the history, folklore, ingredients and health benefits of over twenty of Domo’s favorite traditional side dishes.
Every month Domo holds a drawing for a $50.00 gift certificate to Domo for our customers who participate by filling out a customer experience questionnaire. Check the Domo website at www.domorestaurant.com to see if you are this month’s winner!
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