The Japanese love corn:
on pizza, pasta, at McDonald’s, in gyoza, in soup, …so why not add it to miso soup?
As for cabbage in Japan, it is used in one of their most famous dishes: okonomiyaki, the cabbage-stuffed “as you like it” pizza.
Cabbage is also popular in soups, pickles, and as a side dish for deep-fried foods.
So why not enjoy it in miso soup?
Add a pat of butter, and you’ll experience sweetness and richness if only in a meal.
Miso soup is simple, a blank palette, which can be transformed with the addition of extra ingredients. When choosing the gu for your miso, think about contrasting colors, whether ingredients float or sink, strong flavors and bland; think about seasonal ingredients; most important: please your palate!
This is a de-luscious way to cook a steak:
marinated with miso.
It’s a recipe I make regularly because it’s also easy to prepare.
This post also has a picture of Mikey with his new lion-cut,
and Checkov’s gun.
We saw a butterfly! Poor creature born before his time: snow and no nectar, not even a crocus.https://1tess.wordpress.com This is not a traditional miso soup! Ms. Shimbo was experimenting to produce a creamy miso soup that did not separate. The bright green color is astonishing; somehow it is brighter and more saturated than spinach in its natural state. You will notice that I used cherry-blossom shaped fu, rather than the croutons recommended…
On our trip to the Farmers’ Market last week, and we showed enough restraint not to buy more than we’d use in a week. I bought some lovely small Japanese eggplants. We grilled them on the hibachi, in the dark—it’s getting dark too much earlier again—and some of them were overcooked. Also, if you study the picture of the plated nasu dengaku, note that I applied quite a bit more sauce than needed on them; even so, this recipe is a very nice way to eat eggplants. Try the recipe but use a lighter hand.
So another day of labor, not nearly so long as above, and I was hungry for dinner. A small piece of salmon, and some shrimp were in the freezer, some dill and asparagus were in the fridge. I took inspiration from the seafood miso soup we ate during the winter holidays, and though I had no lobster, the meal was easy to prepare for one and quite satisfiying.
Something possessed me to buy a package of nine very large boneless skinless chicken breasts—likely the fact that it cost only $1.00 more than the small package of four. Am I missing some point when it comes to logic in supermarket sale pricing?
I’m still on a mission to use up the food in my freezer. This new mission has forced my creativity and bent my rules for my Japanese cooking project to cook each recipe in “The Japanese Kitchen,” by Hiroko Shimbo. I found a salmon fillet and some bay scallops. And many packages of peas. Bent rules, and good dinner…
The Portuguese had vast worldwide connections opened trade with Japan. Among the many they introduced to Japan was this squash. The Japanese asked the Portuguese the name of this vegetable, and the Portuguese answered Kampuchea (Cambodia) where it was from. The Japanese heard “kabocha,” and so this mis-named vegetable found its way into the language and cuisine of Japan.
Tess's Japanese Kitchen 