notes from my kitchen
This summer, I fell in love with wafu pasta. All those incredible Japanese flavour combinations plus a classic Italian staple: what’s not to like? This delicious wafu spaghetti with garlic, lemon and miso salmon is easy, satisfying and ready in 10 minutes. Fork or chopsticks? You decide!
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So, you bought a tub of miso and made your own miso soup for a while. Congratulations! You are now a fully fledged fermented bean paste convert. But what to do when you’re bored of soup variations? Here are three easy ways to use miso you might not have tried!
Soboro (そぼろ) is a topping for rice consisting of minced meat or fish. Seasoned with a simple balance of soy sauce and sugar, a soboro hits most of your taste-buds at once. Its freshly cooked moistness distinguishes it from the dried sprinkles called furikake (ふりかけ), although the concept is broadly the same: jazz up your rice! This salmon soboro recipe is so tasty that whenever I try to cook enough for two separate meals, my future self always misses out. Present self is just too greedy.
