I was first introduced to Ebi-Shinjo in Clear Soup when I went to a kaiseki restaurant. Kaiseki style meals in Japan consists of many small plates and they are usually show off the skills and techniques of the chef. Kaseki often uses seasonal ingredients and the menu at a restaurant may change daily, depending on the availability of those ingredients. Kaiseki is an experience to enjoy; it is usually served by kimono clad staff on beautiful handmade ceramic.
Kaiseki-ryori, which translates to “cuisine for a gathering”, is not only prepared at elegant restaurants. It is also a common style at Japanese ryokans, parties, and family gatherings.
Ebi-Shinjo served in clear soup is often served in Kaiseki because it is a simple delicious soup that is light and not filling. It took me several tries to get this dish just right – although the taste and aroma of the soup seem very sophisticated, it is surprisingly easy to prepare.