In Japan, they classify their food in "grades". Those cheaper version of local favorites are called "B" grade gourmet (B級 グルメ B Kyuu Gurume） and those exclusive Michelin starred rating or equivalent are called "A" grade gourmet (A級 グルメ A Kyuu Gurume）.
Recently, B grade gourmet food have been utilized as a tool to rejuvenate local specialties. This time, on our way to Gunma Prefecture （群馬県）, we stopped by at Takasaka (高坂) parking area and I found this Northeastern Japan specialty (東北名物 Tohoku Meibutsu）, Vegetable clear broth (八戸せんべい汁 Hachinohe Senbeijiru）.
http://japan-web-magazine.com/japanese/food/hachinohe-senbeijiru/index.html
Most soups in Japan are of Miso （味噌 fermented bean paste） based but Hachinohe Senbeijiru is made of a clear kelp (昆布 Konbu) stock. The taste is further enhanced by dried mushroom (干し椎茸 Hoshi Shiitake） where we all know dried mushroom is very rich is flavor as well.
I love its tranquility and its rich but clear flavor. Perhaps I will make it today but with the absence of Senbei (煎餅 the think slice of biscuit).
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