[Harold]

This has always been one of my favorite winter recipies....carp soup. First, you must get a whole carp (not a portion of a carp, but rather, the whole thing). You can usually find one at an oriental food store, because they like carp. Next you bring it home. Remember to regrigerate it. When you are ready to cook it, get out your stainless steel pressure cooker, add 8 cups of water (8 because this is a good feng shui number, and also is enough to do the job). Bring pressure up, then let simmer for one and one half hours. Then, turn heat off, and let pressure down slowly. The carp will be edible. Even the bones, which should be soft after this. Some people prefer to put pieces of burdock in with the carp, prior to pressure cooking, but I prefer the carp alone. Of course, there should be enough liquid to make a nice soup....you can add a dark miso (mugi is best), and this will be a very invigorating dish which will give you much vitality. Preferred grain with this meal: Millit. Preferred drink: bancha.