This Furikake-Topped Corn Soup is Summer Perfection

inspired by my day cooking on Whidbey Island

There’s something magical about Whidbey Island.

At least that’s how it felt on my ferry ride over. Maybe it’s the way the light flicks about the surface of the water. Maybe it’s the view of the mountains in the background, blurred by mist but still perfect like a movie set silhouette. Or maybe it’s how the air smells deliciously briny and savory, as if the island has a hidden scent dispenser misting eau de seaweed every few minutes.

But on this trip, the real magic was in the company.

Joan Samson and I first met on the set of Morimoto’s Sushi Master. Despite all being competitors, the cast became surprisingly close. We’ve all kept in touch ever since, but Joan and I have another special connection. Between takes one day, we discovered we were both graduates of the California Sushi Academy, even graduating the same year—just missing each other by one session. We always joke that if we’d been in the same class, Sensei probably would’ve had to separate us for laughing, dancing, or talking too much. Perhaps all three at the same time.

Throwback to where it all began! Behind the scenes with Marisa, Joan, and a few fellow Sushi Master cast mates.

Ever since the show, we’ve been trying to make a visit happen. Joan lives on Whidbey Island and is the chef/owner of a beautiful restaurant called Japonica. When she invited me to guest chef a special vegan lunch, I was very excited. From the moment I arrived, I knew it was the perfect setting to catch up, connect with new friends, and cook something meaningful.

Before I even stepped foot on the ferry, I’d started sketching out the menu while sweating through a triple-digit heat index back in Nashville. I was thinking a chilled soup to start, a light bento with sashimi and quick pickles made from whatever I’d find at the Whidbey Farmers Market, sushi, and a cold custard dessert to finish. It was a heat-wave inspired menu.

But when I got to the island, things shifted. The weather there was absolutely perfect. Warm sun. A light, cooling breeze. Absolutely none of the kind of brutal Southern heat where you feel like the main ingredient in a summer stew. Back home, chilled soup made sense. On Whidbey Island with the soft breeze, hot soup felt cozy and inviting.

Luckily for the first course, I’d planned Japanese Corn Potage, a soup that’s just as good served chilled as it is hot. Served warm, it was silky, light, and still felt like summer thanks to the sweet corn and a crunchy, flavor-packed corn furikake topping that made each spoonful feel a little extra special. It ended up being one of the favorite dishes of the day. Joan and I were practically circling the pot before service, sneaking “tastes”. By the time we finally got to our own bowls, we were both fully hooked.

Trust me. You’re going to want a bowl, too. And if you find yourself circling the pot, maybe just call it quality control.

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Corn Potage is… Japanese?

Japanese corn potage, or corn soup, is a simple corn soup often blended with milk or cream for a velvety texture. During the summer months, it’s enjoyed chilled; in colder seasons, it’s served warm. And despite being a very beloved Japanese soup, the name and ingredient list definitely feel more European. That’s because the roots are French. Potage refers to a type of thick soup typically made with vegetables and often enriched with butter, milk, or cream.

What makes corn potage Japanese are some of the same things that makes pizza American. (I know, I know.) After being introduced in Japan, corn potage became extremely popular, gained prominence in the evolving landscape of yōshoku (Western-influenced Japanese cuisine), and was adapted over time to suit Japanese tastes and ingredients.

It’s now somewhat of a semi-phenomenon. It is a beloved homemade comfort food. Stores stock shortcut versions in cartons and cans. It can be found in vending machines and convenience stores. And it even shows up as a popular snack flavor—think corn potage flavored chips and puffs.

So is it Japanese? Technically… maybe not. Culturally? Absolutely!

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Corn Potage Recipe

Plant-based Japanese Corn Potage with Corn Furikake

Many traditional recipes for corn potage use cream or a roux-based thickener to achieve that signature velvety texture. My plant-based version relies on a small amount of potato instead.

That choice dates back to my kosher deli days, where dairy was strictly off the table. Many of my customers bought soup by the quart to freeze for later, so I also avoided using plant-based milks and cream to preserve the texture. Instead, I started incorporating potato to mimic that creamy feel. Even now, it’s my favorite way to get a silky, satisfying texture without weighing down a soup.

At the lunch on Whidbey Island, I prepared this soup without plant-based cream. It was light, silky, and allowed the corn flavor shine through. But if you’d like a creamier finish, I’ve also included optional instructions for adding plant-based cream.

Ingredients:

• A drizzle of neutral oil

• 1 small onion, chopped

• Kernels from 4 ears of corn (Save the cobs!)

• 1 small knob of ginger (about ¼ inch; No need to chop or peel.)

• 1 medium potato, peeled and diced

• 4 cups low-sodium vegetable broth

• Salt and pepper to taste

• Optional: 1 cup plant-based cream

• To serve: Corn Furikake (recipe below)

To make:

1. In a large pot, heat a bit of oil over medium heat. Add the chopped onion and sauté until soft and translucent.

2. Add the corn kernels, reserved cobs, ginger, diced potato, vegetable broth, salt, and pepper. Simmer until the potatoes are very soft and start to break down.

3. Remove and discard the ginger and corn cobs. Blend the soup until as smooth as possible.

4. For an extra-silky texture, strain the soup through a fine-mesh sieve. (Or skip this step if you don’t mind a bit of texture.)

5. If you’re planning to use plant-based cream, stir it in after straining. Let the soup simmer gently for about 5 minutes more so the flavors can meld. Do not allow it to come to a full boil.

6. To serve hot: Ladle into bowls and top with a generous sprinkle of Corn Furikake.

   To serve chilled: Let the soup cool completely, then refrigerate until cold. Stir well before serving. Garnish with Corn Furikake, if desired.

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The Crunch on Top: Corn Furikake

DIY Corn Furikake made with Corn Nuts, seaweed, sesame seeds, salt, and sugar.

At any given time, I have at least three or four variations of homemade furikake (Japanese rice seasoning) on hand. Most of my concoctions begin with my Basic 5-Minute Furikake. It’s an easy, no-bake blend made with roasted seaweed snacks, toasted sesame seeds, flaky sea salt, and sugar.

From there, I love experimenting with unexpected pops of flavor like this version, featuring one of my favorite childhood road trip snacks: Corn Nuts.

Crushed into rough pieces, the Corn Nuts add a roasted corn flavor and a crouton-like crunch that works beautifully with the Corn Potage. But don’t limit it to just the soup! This Corn Furikake is excellent on rice, noodles, or even sprinkled over buttered corn on the cob.

Basic 5-Minute Furikake Base

• Three (0.17 oz) snack packs roasted seaweed snacks (about ½ cup crushed)

• 1 Tablespoon white sesame seeds, toasted

• 1 Tablespoon black sesame seeds, toasted

• ½ teaspoon coarse sugar

• 1 teaspoon flaky salt

To make the base:
Use a food processor to pulse the seaweed snacks into small pieces. (Aim for small flakes versus fine powder.) Transfer to a bowl and stir in the sesame seeds, sugar, and salt.

To make it Corn Furikake:

• ¼ cup Corn Nuts

Crush the Corn Nuts into rough pieces using the food processor (no need to clean it after the seaweed). You want to keep some texture. Alternatively, place them in a zip-top bag and pound with a rolling pin.

Stir the crushed Corn Nuts into the furikake base. Store in an airtight container at room temperature for up to 1 month.

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Flavors and Faces from Whidbey

If you’re curious about what else I served that day, here’s a peek at the full menu from the luncheon. Looking back, I’m still filled with gratitude for the laughter, the sunshine, the generous kitchen at Japonica, and the warmth of everyone who showed up with open hearts and open appetites. Many of the dishes were versions of ones I’ve shared here in Dear Sensei, which made the whole experience feel even more connected and meaningful. I’m so grateful I got to share it with Joan and her incredible community.

The Menu

Course 1
Japanese Corn Soup with Corn Furikake

Course 2
Mini Bento Box featuring:
Spicy Carrot “Tuna” Futomaki
Assorted Tsukemono: Miso Pickled Kohlrabi, Ginger Pickled Radishes, and Pickled Lotus Root
Tomato “Tuna” Sashimi with Avocado and Ponzu
Chilled Tofu with Ginger Scallion Oil

Course 3
Custard Sweet Potato

Whidbey Island vibes