About YUUAku (scum)
The gray or brown foam that rises when you simmer food, and the bitterness in some vegetables. Removing it makes the taste cleaner.
👀 At a glance
🫧In brothGray or brown foam
🍆In vegetablesBitterness
🥄What to doSkim off, soak in water
🥄 Skimming the foam
1
When you simmer meat or fish, gray or brown foam rises
2
Slide a ladle just under the foam and lift only the foam
3
Rinse the ladle in a bowl of water. Repeat until no more foam comes up
🍆 Removing bitterness from vegetables
Spinach, eggplant and burdock have some bitterness. Boiling or soaking in water makes them easier to eat. For konnyaku, if the pack says no prep is needed, use it as is.
💡 Why remove it
- The broth becomes clear and clean-tasting
- There’s less of a strong smell
⚠️ Be careful
- Don’t throw away too much broth trying to get every bit
- Keep your hands and face back from the hot pot
Recipes that use this
Asari Miso Soup (Clam Miso Soup)
About 1 hr 15 minServes 2–3
Beef Stew (with Store-Bought Roux)
About 1 hr 20 minServes 4
Buri Daikon (Simmered Yellowtail and Daikon)
About 1 hrServes 2–3
Buta Bara Daikon (Simmered Pork Belly and Daikon)
About 50 minServes 2–3
Chanko Nabe (Chicken Meatball Hot Pot, Soy Sauce Broth)
About 40 minServes 3–4
Chikuzenni (Simmered Chicken and Root Vegetables)
About 50 minServes 3–4
Cream Stew
About 50 minServes 4
Japanese Home-Style Curry Rice
About 50 minServes 4
Curry Udon
About 25 minServes 2
How to Make Katsuo and Kombu Dashi
About 50 minMakes about 900 ml
Gomoku Mame (Simmered Soybeans and Vegetables)
About 45 minServes 4
Gyudon (Beef Bowl)
About 20 minServes 2
See 32 more recipes
Gyusuji Nikomi (Stewed Beef Tendon)
About 2 hr 30 minServes 4
Hayashi Rice (Store-Bought Roux)
About 40 minServes 4
Imoni (Yamagata-Style Taro and Beef Soup)
About 50 minServes 4
Kabu no Soboro Ankake (Turnips in Thick Chicken Sauce)
About 25 minServes 2
Buta no Kakuni (Braised Pork Belly)
About 2 hrServes 3
Tori Nanban Soba (Soba with Chicken and Leek)
About 25 minServes 2
Kasujiru (Sake Lees Soup with Salmon)
About 35 minServes 3
Kenchinjiru (Vegetable and Tofu Soup)
About 35 minServes 3
Kuromame (Sweet Black Beans)
About 1 day (soak overnight + simmer about 5 hr)Serves 6–8
Mizore Nabe (Grated Daikon Hot Pot)
About 35 minServes 2–3
Mizutaki (Japanese Chicken Hot Pot)
About 50 minServes 3–4
Motsu Nikomi (Miso-Simmered Pork Offal, Pre-boiled)
About 1 hrServes 3–4
Nabeyaki Udon (Udon Cooked in a Clay Pot)
About 20 minServes 1
Niku Dofu (Simmered Beef and Tofu)
About 30 minServes 2
Nikujaga (Japanese Meat and Potato Stew)
About 40 minServes 2–3
Nishime (Simmered Chicken and Root Vegetables)
About 1 hr 10 minServes 4
Ozoni (Kanto-Style Clear New Year's Soup)
About 30 minServes 2
Pot-au-Feu (Vegetable and Sausage Stew)
About 50 minServes 3–4
Cold Pork Shabu Salad (Hiyashabu)
About 25 minServes 2
Suanlatang (Hot and Sour Soup)
About 20 minServes 2
Satoimo no Nikkorogashi (Glazed Simmered Taro)
About 40 minServes 2–3
Satsuma-jiru (Chicken and Vegetable Miso Soup)
About 35 minServes 4
Pork Shabu-Shabu (Sesame Sauce and Ponzu)
About 30 minServes 2–3
Beef Shigureni (Sweet Soy-Simmered Beef and Ginger)
About 25 minServes 2–3
Shoyu Ramen (Fresh Noodles, Soup from Scratch)
About 1 hr 10 minServes 2
Tebamoto no Sappari-ni (Chicken Drumettes Simmered in Vinegar and Soy Sauce)
About 40 minServes 2–3
Tonjiru (Pork Miso Soup)
About 40 minServes 4
Soy Milk Hot Pot
About 30 minServes 2–3
Simmered Chicken and Daikon
About 50 minServes 2–3
Torijaga (Simmered Chicken and Potatoes)
About 40 minServes 2–3
Hearty Chicken Breast Soup (Chinese-Style)
About 25 minServes 2
Yosenabe (Japanese Hot Pot)
About 40 minServes 3–4