ジャガイモとワカメのお味噌汁はやっぱり煮干のだしでいただきたい。
底に残った溶け出したジャガイモと煮干の粉が混ざったものを、ずずず、とお椀をあおるように
最後まで頂くあたりがなんとも普段着でいいなぁ、とほっとします。
そして欠かせないのがご飯。
この、ご飯と味噌汁（大豆食品）の組み合わせのおかげで、日本は最長寿国になったとも言われるほどです。
(米と大豆の絶妙の栄養補足関係に関してはこちら→http://www.ja-tsuruoka.or.jp/wisdom/eat/200210.html)
今日の味噌汁１：昆布と煮干だし、麦・合わせ味噌、ジャガイモとワカメ
今日の味噌汁２：昆布だし、合わせ味噌、あさり、あさつき
Miso soup made with dried bonito soup stock is good when you're having someone over for a meal,
while the one made with dried sardine soup stock fits everyday meals.
For potato and seaweed miso soup, I'd say, it should be the latter.
Dissolved potatoes settle down at the bottom of the bowl with sardine residue,
and you finish the bowl lifting its bottom high up over your face.
And, beside the miso soup, you've got to have a bowl of rice.
Japan is the world's top country for longevity,
and it owes to the traditional diet of having rice and miso soup for every meal.
Today’s miso soup 1: konbu and sardine soup stock, two kinds of miso, potato, seaweed
Today’s miso soup 2: konbu soup stock, miso, little clam, and minced chives