Archive for the ‘ miso ’ Category
Miso is one of those foods that take one right at the heart of the whole thing, meaning right at the heart of Japanese cuisine. It is a simple and straight road, so simple that one wonders. Miso is a fermented food. It consists of beans, rice and salt. Nothing more. Most of the time [ READ MORE ]
I love miso. And respect it deeply. It is a food that matures at home, over a period of at least six months (and more often more than a year) and which reacts to the surrounding the environment and develops a uniquely characteristic “home flavor”. The industrial version of miso is available at every Japanese [ READ MORE ]
Ok, it’s official: the European (read Belgian) version of Japanese nuka works. The mix of beer (wild fermentation of course) and wheat bran and the micro-climate of my kitchen produce wonders. From time to time, I add more slices of ginger and rub in some miso paste, the nuka mix gives vegetables a pleasant and [ READ MORE ]
Another fruitful visit to restaurant Inada. Chef Saburo Inada had just returned from Japan, bringing back with him a brownish-greyish paste which he served to me in a scoopful, accompanied by slices of bottarga. I savored microscopic bites, trying very had to guess what it may be. That’s a sort of exchange of courtesy among [ READ MORE ]
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