Vichyssoise

Cooking Tips

This recipe features onions, a specialty of Saga Prefecture, known for their exceptional sweetness and flavor. We've turned them into a refreshing vichyssoise—perfect for enjoying even in the summer.
No butter is used in this version, resulting in a light and clean finish.
A touch of fennel seeds added at the end enhances the refreshing aroma.
Feel free to add your favorite herbs along with the fennel seeds, if you like.

Ingredients (serves 4-5 people | Cooking Time:  1 hours) Onion– 1 Potatoes – 2 (about 250g) Milk – approx. 650–800ml Heavy cream – 50ml Salt – to taste Fennel seed powder – to taste

Instructions

1. Rinse the potatoes and onion, leaving the skins on and without drying them. Place them in the kakugama, cover with the lid, and cook over high heat for 5 minutes. Then reduce to low heat and cook for an additional 45 minutes.
   
   
2. Once fully cooked, peel the vegetables, cut them into chunks, and place them in a blender. Add the milk and heavy cream, and blend until smooth. Adjust the thickness to your liking, then season with salt to taste.
   
   
   
   

3. Chill the soup in the refrigerator. To serve, pour into bowls and garnish with fennel seed powder.
   
   

★Key Points of Cooking with ANAORI kakugama Sweet new onions and fresh new potatoes—when I wanted to cook these quality ingredients as simply as possible, vichyssoise was the first dish that came to mind. Slow-cooking the onions and potatoes in the kakugama creates a steam-roasted effect. This not only gently draws out their natural sweetness, but also infuses them with a subtle, toasty aroma. The result is a soup that's light on the palate yet rich in flavor. Every time I steam-roast vegetables in the kakugama, I'm amazed at just how delicious they turn out.

Credit：
Recipe created by Miyuki Shigemura (@miyu_25)
Photo by Hayato Noge (@hayato_noge)