ground soup; puréed soup
A traditional Japanese soup made by grinding ingredients such as seafood, beans, or nuts into a smooth paste, then thinning with broth and seasoning. Often served as part of a kaiseki meal.
In kaiseki cuisine, surinagashi is sometimes served as a soup course.
Edamame surinagashi is a classic summer dish.
Standard kanji-kana spelling for this dish.
Uses the less common kanji 擂; the すり流し spelling is preferred.
From 擂り (suri, 'grinding', continuative form of 擂る suru) + 流し (nagashi, 'pouring', continuative form of 流す nagasu), referring to the process of grinding ingredients and thinning them with broth.