8 (Tue) October 2019
Miso Soup with Parros Clams (No Ginger)
at Seafood Market & Restaurant
-Malate, Manila, Manila, Philippines-
with MOHW, K staff, including RK, HRS
This week, WHO WPRO hosts the 70th Session of the Regional Committee for the Western Pacific – the annual meeting of our governing body. Korea’s Minister of Health and Welfare is chairing the meeting for the first time in history.
The most important part of my role in these dinners, even before selecting and sizing up the ingredients and instructing the kitchen on how to prepare them, is to inspect/touch/smell the items to ensure that they’re okay, which can be wildly unpredictable.
I had initially declined to attend tonight, but joined upon hearing that the Minister would be there – patriotic duty to protect him from food poisoning, I suppose.
If the clams are fresh, the soup is always a popular component of the meal (see for example 7.318 Deep-Fried Tofu with Scallops, Broccoli & Asparagus in Oyster Sauce). Disturbing how often guests from Korea taste the soup and remark, “Wow, Filipino food is really delicious!”
The clams were quite nice today.
As far as I’m aware, traditional Japanese miso soup is never made with ginger. But the former RD supposedly detested ginger – not true, because many of items through the years have featured lots of ginger – and reportedly the soup once came with big chunks of ginger – maybe Filipino style? – so we always had to make a point of emphasizing no ginger to the kitchen. Unaware of this when I had first come on board, I tried to introduce a clam and ginger soup during my campaign to refine the menu (see 6.115 Clam Ginger Soup), which was met with gasps of horror.