miso

Miso soup wrapup, and choosing and caring for lacquered soup bowls

posted on 6 Sep 2006 by maki :: 1 comment

The top black bowl is resin; the bottom two are real lacquered bowls. continue reading...

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A week of miso soup, day 5: Ground shrimp, ginger and miso

posted on 2 Sep 2006 by maki :: 1 comment

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A week of miso soup, day 4: Hokkaido-style corn, chicken and cabbage soup with miso

posted on 31 Aug 2006 by maki :: 4 comments

Today's miso soup may not look like miso soup, but it does have miso in it. It shows how to use miso as a background flavoring, instead of the predominant one. Since it has milk and a little butter in it, I've called it Hokkaido style after the northenmost main island in the archipelago that makes up Japan. continue reading...

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A week of miso soup, day 3: Grilled eggplant (aubergine) and mushroom

posted on 30 Aug 2006 by maki :: 0 comments

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A week of miso soup, day 1: Zucchini miso soup

posted on 28 Aug 2006 by maki :: 11 comments

Continuing my series on Japanese home cooking, this week I would like to introduce different kinds of miso soup. Miso soup (miroshiru) is one of the key parts of a Japanese meal. Another kind of soup that is served often is a clear soup called osumashi, but the miso soup base is more adaptable to all kinds of variations. continue reading...

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