In Japanese cooking, skimming off the scum and fat that accumulates on the surface of the stoup/stock is very important to create a nice and clean soup/stock. Yes, I know it is extra work, but it’s also the key for the “refined” taste and it is required to keep the liquid clear. When soups and stocks are about to boil, proteins start to congeal and create foams that rises to the surface. It’s usually whitish or brownish and you need to remove the form as quickly as possible before it boils and mixes up the scum with the soup/stock. And here’s how I do it. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
