Hi Nathaniel, happy to hear you enjoyed it. This is often eaten for breakfast here in Japan so it's usually not spiced up very much, but that makes it the perfect canvas to paint on your own flavors. Glad you were able to make it work for you!

In reply to George.

George, you are fascinating! I wish you great success in your restaurant venture!

Hi Mark
Very Health and good Menu Concept.
I Check several menu with Plant Base Concept, Apreciate so much your Share
I have a kitchen in Guangzhou China (George's B Nordic Cuisine)
We use New Nordic Cuisine Moviment Concept and Want make fusion of Japanese and European Taste as amazing combination and concept.
We are concentrating in Nordic Salmon Gravlax and Swedish Meatball Dish as the Signature of our Bistro.
From now Want add More Plant Base Recipe and Japanese Fusion Menu to our Health Concept as well
With Mother Japanese, Father half Japanese and Chinese, Born in Brazil Touched with Several Food Culture want bring some new concept for the Cathering Field
The reason we Choose New Nordic is not because I have a great skill in Nordic Cuisine, but just because the New Nordic Cuisine has similar concept of my mind in Environment, Health, Organic, Plant Base as the highlight spot.for now trend food moviment including fine dining not using gorgeous ingredients, but beautiful dish concept to not be coustly for everyone want enjoy a great dish.
Apreciate so much your Menu and Concept as well.
Hope in near future we can meet face to face.

Thank you

Hi Mark, glad to hear you enjoyed this one too. The skin on the kernels are almost all fiber, so even the best blender will still leave you with a gritty chalky texture unless you strain it out.

It's Mark again! After making your curry I decided to make japanese corn soup from scratch so I wouldn't feel so guilty everytime i use those darn instant mixes. This recipe is bomb! It's so incredibly tasty and so much more natural tasting than the mixes. I did a few tweaks to make it milk free (I'm lactose intolerant so can't have milk but a little butter is fine). I used half a pack of soft tofu and 4 cups of soy milk as a substitute. The soft tofu when blended gave the soy milk more body similar to the consistency of milk. The soup came out incredibly silky smooth after straining. I tried the soup without straining and you're right....the skins are an issue - they seem impossible to pulverize finely. I'm hooked. Thank you!

Hi Richard, I'm glad to hear you enjoyed this. Thanks for taking the time to drop in an let me know. As for the Vitamix, I'll try it out next time, but when I did it before, it did get it smooth, but it still left a chalky texture than the version I lightly blended and strained didn't have. Maybe it was the corn that I used.

My Vitamix did manage to get the texture to silky without straining... I was happy about that. So maybe if you're making this you'll get lucky and not have to strain it. Wonderful - Thank you, Marc!