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!
Right after my post, ‘one soup three sides take one’, I went straight back to the kitchen to refine my first ichiju-sansai menu with a couple of new ideas. With this, I’m inching closer to a Japanese meal that demonstrates the traditional range of techniques. Simmering and frying/grilling were just about represented today but I think sashimi is unlikely to make an appearance any time soon! Without a meat or fish dish, nothing quite took centre stage on this occasion. But don’t worry – I’m planning something special for next time.
Today we ate:
- miso soup
- mange-tout in yuzu dressing
- jagaimo no miso-ni / potato simmered in miso, this time with okra
- grilled asparagus (I really bought a lot!)
Read on to find out more!