Chilled Thick Soup with TOUGAN Pepo, YOSHINO Style (Tougan no Hiyashi-Yoshino-jiru)
1/4 tougan pepo
1 bunch water parsley (mitsuba)
ginger (tsuchi-shouga)
1 1　 tbsp potato starch (katakuri-ko) 　2
4 cups kelp soup (dashi)			tougan	mitsuba
2/3 tsp salt (shio)
1 tsp light soy sauce (usukuchi)
			tsuchi-shouga	katakuri-ko
1. Remove the seeds of the tougan pepo, peel and cut into 3cm length and 1cm breadth. Bring salted water to a boil and add tougan pepo. 2. Boil the Japanese parsley in hot water, drain off and coll. Then cut the Japanese parsley into 2cm length. 3. Place the tougan in the kelp soup and boil. After it brought to a boil, cook over low heat for few minutes and add salt and light soy sauce. 4. Dissolve the potato starch with some water and add to the boiling pan stirring. Then cool down. 5. Peel the ginger and grate. 6. Dish up the tougan pepo and soup in individual bowl, sprinkle Japnese persley and top with grated ginger. Serves 4