Corn Cream with Crab Soup

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corn cream soup w crab_6152The winter sun-light, reflected by new white snow, makes harsh shadows on our grey and brown landscape. This amplification of the brightness is false. It’s neither warmer nor cheerier, a vision without substance.

I want the pleasant consolation of color! This pale yellow Japanese soup, with bright red and green accents and the tang of a summer sea, is a perfect recipe for this season.

Crabby Eggs and Ham

The first time I made this Japanese crab meat omelette, Mr. Tess said it tasted just like egg foo young! Wikipedia notes that creative Chinese cooks in the U.S. invented egg foo young in the 1930′s. (see this note.) Eggs are beaten together with minced ham, crab, or chicken, then fried and served with a chicken stock-soy sauce gravy thickened with cornstarch. Since the 1950′s kanitama-don is a popular dish in Chinese restaurants in Japan. It’s a fine example of a well-traveled yoshoku (multi-cultural!) recipe: a recipe sort-of-from China, to the U.S. and then to Japan.

Corn Cream with Crab

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Corn cream is comfort food in Japan, bringing memories of mom and happy meals at home. Mr. Tess was out of town when I made this soup last summer, so this was his first taste of the Japanese childhood treat. This version is a little bit grown-up because I used real crab rather than chicken or surimi. Something satisfying, sophisticated, and simple for lunch, dinner, or even guests.