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For 92 years (and counting!), my baachan (Japanese grandmother) has been making this soup. My big sis and I sought out baachan's recipe, which is nothing like your watered-down sushi bar miso. This is hearty, comforting, and as authentic as Japanese food gets.
See all miso recipes.
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*Note: Kombu is a type of seaweed used for stock. Look for it in Asian specialty stores or online.
- 6 dried shiitake mushrooms
- 2 large potatoes, diced
- 1 Cup fish or vegetable stock
- 1 piece kombu*
- 1 yellow onion, chopped finely
- 1 carrot, sliced thinly on a bias
- 1 block firm tofu, diced
- 2 Tablespoons dried wakame (smaller seaweed leaves)
- 2 Tablespoons brown miso paste
- 1 Tablespoon white miso paste
- 2 Tablespoons chopped scallions, for garnish
Whenever my husband and I enjoy a simple dinner of sashimi or temaki sushi at home, I am always reminded of my Jiichan (grandpa), and my Baachan (grandma). (Photo: Halibut or Fluke, also known as hirame in Japanese.)
Although my paternal grandparents moved to Japan before I completed elementary school, over the years, I was fortunate to spend a lot of time with them during my trips to the “land of the rising sun”. While I spent a decent amount of time traveling across Japan and seeing its many wonders, often my visits centered around spending time with family and relaxing at my home away from home. As a child, the Japanese snacks and frozen treats were always something to look forward to, but as I matured, the food became increasingly important during my trips to Japan. While I’ve dined at high-end restaurants and enjoyed phenomenol traditional Japanese multi-course kaiseki ryori, fine desserts, specialty tempura dinners, as well as off beat vegetarian mountain cuisine (feel free to ask me about this) and hole-in-the-wall joints for ramen and okonomiyaki to die for, what I remember the most about my trips to Japan is the endless amount of fresh sashimi that my grandparents always ate, practically on a nightly basis.
Regardless of the season during which I visited my grandparents, an abundance of sashimi (in addition to many cooked dishes) was always available on their dinner table. I look back now, and appreciate how fortunate I was to enjoy such lavish sashimi dinners almost nightly, in the comfort of my grandparents home. (Photo: Hamachi or yellowtail.)
In my youth, I never appreciated sashimi and considered cooked ebi (shrimp) or blanched tako (octopus) the closest things I would ever get to eating sashimi, but as we all know, our tastes mature with age. I am no different.
It must have been in high school where I began trying different sashimi and sushi at the encouragement of my parents… Then, during my first job out of college working for a Japanese company, I was fortunate to travel to Japan for work, and I came to know the true meaning of fresh, extremely high quality sashimi and sushi… A sushi – sashimi snob was born… Then there was the era of earning enough money to try many sushi bars in my former playground of Los Angeles and indulge in fine sushi dinners… (Photo: Pre-sliced, assorted sashimi sourced from a local Japanese market.)
Today, sushi is reserved for when my husband and I occasionally dine out (without the kids) and sashimi is something my husband and I enjoy at home. However, the kids don’t eat sashimi, so I am always a bit hesitant to make a sashimi dinner for us as I am then required to make a secondary dish for the kiddies or provide a temaki spread complete with many cooked ingredients and vegetables. It’s not something we eat regularly.
However, whenever we do enjoy a nice sashimi dinner at home, I am always reminded of my grandparents and the time I’ve spent in Japan or the simple sashimi dinners my Mom prepared in my youth.
- Kaiware radish sprouts, thinly sliced daikon (radish), or thinly sliced cucumbers for garnish
- Soy sauce
1. Use any of your favorite fish or seafood for sashimi. Always select fresh sashimi with vibrant fresh color and clear liquid, if any, from a reputable supermarket. Sashimi should not smell “fishy”, but rather, like fresh fish. The flesh of the sashimi should be resilient and “bounce back” so-to-speak if pressed. It should never be mushy or seem stagnant. Most Japanese supermarkets clearly identify sashimi-grade fillets of fish versus those that are meant to be cooked.
2. If the sashimi is not pre-sliced, always use an extremely sharp knife. (My Dad has the sharpest sashimi knives ever and he maintains them meticulously.) Slice the fish against the grain in one single motion of the knife, pulling the knife towards you. Never slice the fish in a “see-saw” back and forth cutting motion as this ruins the delicate flesh of the sashimi.
3. Arrange sashimi on a plate and garnish with kaiware daikon sprouts, thinly sliced daikon (radish) or thinly sliced cucumbers. Serve with soy sauce or specialty sashimi soy sauce (often thicker and sweeter than regular soy sauce) and wasabi.
What is Soup Curry?
The original soup curry was firstly created by a cafe in Sapporo in the early 70’s. Inspired by a Chinese/Korean medicinal soup and curry from Indonesia, Thailand, Sri Lanka, and India, it was a clever adaptation of all these different influences with local elements in mind. By 2000’s, more specialty shops started popping up everywhere in Sapporo and soup curry became Sapporo’s new signature dish.
The typical soup curry consists of the following: a light curry flavored soup, chicken leg, and non-battered deep-fried vegetables (“suage”-style, 素揚げ) such as eggplants, potatoes, carrots, bell peppers, okra, and kabocha squash. Unlike the typical Japanese curry, steamed rice is always served separately. You scoop up the rice and then dip into the soup curry to enjoy together. When you’re almost done with the rice, you transfer the remaining rice into the soup curry and enjoy the last bits together.
With so much vibrancy and comfort that comes with the curry, it is no wonder the locals go wild about it. There’s no better way to keep you through the long winter nights with this restorative dish.
like this. However, for soup curry, you add more spices like curry powder, garam masala, basil, etc. The fun part of this recipe is you can create your own spice blend for the soup curry and easily adjust to your own likings. My friend who helped me create this recipe uses honey and mango chutney. My kids and I love these additions in our soup curry as well.
3. Colorful and Chunky Ingredients
Soup curry has very colorful and chunkier vegetables as you don’t cook them in the curry with meat and stock. Instead, vegetables are deep fried without batter (Japanese “su-age” technique) and served on top of the curry at the end. More about “su-age” technique later.
4. Varying Textures
You get to enjoy fall-off-the-bone chicken, tender carrots, and crisp deep-fried vegetables all in one bowl. The varying textures add a distinctive presentation and enjoyment to the curry dish.
5. Rice is Served Separately
Unlike a typical Japanese curry, steamed rice is served in a separate bowl or a plate.
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5 Reasons Why Cuckoo Multi Cooker ICOOK Q5 PREMIUM is Appealing
Besides the beautiful design that you want to it put on your kitchen counter, here are 5 things I like about Cuckoo Multi Cooker ICOOK Q5 PREMIUM:
- Cuckoo is a multi-cooker (8 IN 1 MULTI COOKER), so you can make rice, yogurt, soup, steam, slow cook, pressure cook, brown food, and keep warm. All in one machine!
- Its inner pot has a non-stick coating (PFOA FREE), so you can make steamed rice with this cooker and NO single rice goes to waste (THANK YOU!).
If you’re using a pressure cooker, making the soup curry itself is a doable task. The flash-frying is where it takes a little longer time. You can choose to skip the deep-fried vegetables, but then again, who wants to miss out the best part of this delicious dish. So, if you’re going to make this Sapporo-signature soup curry, go ahead and indulge yourself. It’s totally worth the effort!
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My Kitchen Essentials: Easy Rules to Live By from Chef Candice Kumai
Candice Kumai has held almost every job possible in the food world. The author of six books has been a line cook, a food editor, a contestant on Top Chef, and a judge on Iron Chef, and last year, she taught Selena Gomez how to cook ramen on the singer’s quarantine cooking show. Kumai’s food career started at age five, she says, when she first visited her grandparents in Japan. “We had miso soup for breakfast—and my head basically exploded,” says Kumai. “My baachan, which is grandmother in Japanese, taught my sister and I how to cook washoku, traditional Japanese food, at home. It’s not fancy food, but it is certainly delicious and simple and very clean.”
Photo courtesy of Julia Liebowitz
Kumai kept her family’s legacy, values, and recipes close as she navigated first culinary school and then the male-dominated food world. “I stayed mindful, and I was graceful,” she says. “I had this Scottie Pippen mentality of never getting paid what I was actually worth but knowing how innately talented I was deep inside. And that the right people at the right time would find me and say, ‘It’s your time—go ride this wave right now because you’ve earned it.’”
Now Kumai, who’s a guest contributor for the Today show, just wrote, directed, and produced a new documentary series, Kintsugi Wellness, based on her last book. “Kintsugi is the Japanese practice of repairing broken vessels by sealing the cracks with lacquer and dusting them with gold powder,” says Kumai. The book, which is part memoir, part delicious Japanese cookbook, expands on the idea that your broken places make you stronger and better than you were before. Kumai is using her multiple platforms to raise awareness about the AAPI community. “People have to educate themselves on Asia and the beautiful diversity of the countries in it,” says Kumai. One place to start: “Buy books written by Asians,” she says. “There’s finally this opportunity for everyone to reeducate themselves on this problem that’s never been addressed.”
Kumai, whose clean style of cooking was inspired all those years ago, is full of tips to make your kitchen a happier, healthier, more sustainable place.
Chefs (Like Me) Love Ceramic Pans
I’ve used these pans for over a decade, and they work. I used to sell them when I was a host on the Home Shopping Network in my twenties! They’re good for the environment. You also use less butter or oil while cooking and still get a really beautiful color and finish on produce or fish. And they’re ceramic, so they last they don’t peel or fall apart like cheap nonstick pans. Every good cook should invest in high-quality pans—they’re investment pieces that give back to you over time.
Everything Tastes Better Sliced
I’ve been using this Japanese mandoline my entire culinary career—on the line in restaurants and even at culinary school, we all had it. I use it for things like fennel, beets, thinly sliced potatoes, or French fries or to thinly slice radish. It works better than your typical American mandoline. Be very careful—practice really does make perfect. And make sure that you use the safety slicer and check to see how thin or thick it is.
Use Bowls That Make You Smile
When I wrote my first book, Pretty Delicious, in my early twenties, we used these bowls from Mosser Glass, which is an American company that creates beautiful marble and milk-glass pieces. There’s something about the way these look and feel that makes cooking so much more feminine and fun. I bake almost every other day: mochi bars or matcha chocolate chip cookies. I love to send them as presents, especially during COVID. The bowls also make a nice table centerpiece if you’re putting out a big quinoa, kimchi, or macrobiotic salad. They hold a lot of weight. You can put lemons or fresh fruit in them. They have multiple uses.
Being Precise Can Also Look Cute
Precision in baking is important—it is an exact science—which is why you need a great set of measuring spoons. If the recipe you’re following is written well, your baking should come out spot-on as long as you remember to use precise measurements. And these are just cute and fun and cool. It’s nice to have little details in your kitchen that make cooking feel a little bit special while also being very useful.
There Is a Mercedes-Benz of Blenders
For Clean Green Drinks, my book on juices and smoothies, we thoroughly tested every blender on the market. We called the Vitamix the Mercedes-Benz of blenders: It blends the best. And it makes the best dressings and marinades, too, matcha lattes, vegan banana ice cream… The best strawberry sorbet with yogurt I ever had was straight out of a Vitamix. I’ve used it in every professional kitchen I’ve worked in.
Give Your Guests the Leftovers
Working in restaurants and going to culinary school, I saw so much waste. It really upset me. I believe in everyone doing their little part, which is why reusable bags are important to me. These are great for treats, storage, having a picnic, going on a hike, going to your girlfriend’s house for a birthday celebration and putting cookies in. I like to share my leftovers with my guests. Instead of giving them something cheap that’s going to end up in a landfill, I put it in this and say bring it back next time. They’re high-quality and good for the environment. It’s smart to start investing in reusables. And as mindful chefs, it’s important for us to share the fact that most of us prefer to reuse most of the items in our kitchen.
Make More One-Pot Meals
I used to teach cooking classes in LA and also at the Brooklyn Kitchen, and my favorite thing to teach people was how to make a one-pot meal. French ovens are so versatile for one-pot meals: You can make French onion soup or a one-pot chili. Selena and I made ramen in one of these. You can bake a clafoutis, which is a baked French dessert with fruit, or a frittata. You could make mac ’n’ cheese then bake it in this if you wanted to. Sourdough, cornbread, so many things. Just make sure you invest in good oven mitts. Don’t make that mistake.
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The Very Important Miso
There are both dark and light misos, with this one being the darker version.
The Taste of Katei
The recorded music coming out of the city speakers indicates that six in the afternoon has arrived and that yet another working day was over. It is a pleasant melody. After removing my gloves, the suit and the work boots, I enter the kitchen of the house, where the strong scent of miso soup invades my nostrils, filling my lungs, enveloping me completely. It is a good smell, a little nutty, a little umami, like that of grandma’s bean soup. I smile, I know I’m fine. Where I live, in the countryside not far from Verona, cherry trees surround every field, so that during springtime the hills seem like soft white clouds. This year, so far away from home, spring welcomes me into a sweet and delicate embrace even abroad, almost as if it knows who I am and where I came from.
I’m in a small village called Kamogo, not far from Kainan in the Wakayama prefecture of central Japan, in the house of Mr and Ms I. and his mother, O baachan , which means grandma, who own a small family-run business. It is a small reality, producing organic citrus fruits that are mainly sold fresh, for direct consumption. Mikan , Amanatsu , Kiyomi, the main Japanese varieties of oranges and mandarines at the farm, are all grown in an organic way and in respect of nature, so much so that their cultivation should be defined with a term that goes beyond biological, beyond biodynamic. A method that is one hundred per cent natural. In fact, Mr and Ms I. do not use any chemical or organic agent as a pesticide or herbicide, every action in the fields and in the storage shed is carried out by hand and, without the use of fertilizers or other methods to incentive the growth, nature’s timing is respected.
This philosophy does not stop at their citrus cultivation but touches every aspect of these people’s lives. Chatting with them, I realize that manual work is not enough to make a product good and natural. It is also the love that is placed behind that work, combined with ancient rural knowledge, that makes the obtained product excellent. In addition to citrus fruits, the cultivation of the small vegetable garden is also carried out with the same care and attention. Obaachan , a smiling old woman of eighty-five years, wakes up every morning at sunrise and immediately goes into the vegetable garden. She spends most of her day taking care of it. This is also where she grows the soybeans she uses for the preparation of miso paste.
Miso paste, or soybean paste, is a key ingredient in Japanese culinary culture. It is a condiment obtained from the fermentation of soy that has the taste of umami, the sixth flavour that we can find when eating a piece of Parmigiano Reggiano or in a forkful of Porcini mushrooms, cooked with a little bit of extra virgin olive oil, garlic and parsley to make them more savoury. Probably originated in Buddhist monasteries, the miso paste is now used in the preparation of soups and other foods, like with fish to take off its stinky smell.
Being one of the fundamental foods of the Japanese diet, it is never missing from any home. It is usually bought ready-made, but in many rural families, where tradition persists, miso is still prepared by hand. Each miso paste is different from the next due to the different use and dosage of the ingredients, in addition to the duration of its fermentation. But each is different also for the human hand that creates it, which works it, which allows the fermentation to begin.
The miso, prepared by Obaachan is the soy-miso type. The recipe she uses is that of her grandmother, which has been handed down in the family for a long time. Even the old pots, where she put her beans to boil covered with the traditional otoshibuta , a wooden lid that puffs thick steam, were handed down from generation to generation. The generational use of the tools is seen, above all, in the old chopper, a bargain that is attached to the table and is operated by hand. By turning a slightly rusty crank the mechanisms are set into motion and reduce the cooked beans to a pulp. Obaachan is like that chopper, trudging a little in her work to which she has been devoted all her life.
The dough is then mixed with koji, a starter mould mixed with cooked rice, that will do the fermentation. As we are used from sourdough, koji also has a history of determining the flavours and aromas of miso during the fermentation process. It is imbued with those good bacteria that live in the old wooden house of the I. family, that smells of pine, like a mountain hut where you stop to drink a cup of spicy punch after a day of skiing or walking of the coastal environment of Kainan, where the spring wind is sweet and smells of honey, cherry blossom pollen of the marine air of the nearby ocean, where the fishermen land on the coast with a load of fish every morning and put the algae to dry. All of it finds its natural state in the cup of that strengthening miso broth. All these elements create the miso of Obaachan . Intense, sweet, savoury, fishy. It is amazing how pungent it is to consume straight, but how subtle it becomes when added to something else, like the soup, where it is transformed into the rich, warm flavour and feeling of eating fresh bread. It represents rural life, the life of a Japan that is being lost among the concrete walls of the great metropolis. It’s the taste of home, katei .
Miso Soup for the Soul: Take Three
This is our third installment of Miso Soup for the Soul, our series focusing on food, specifically comfort food and the foods that connect us to our roots and to each other. I have been reaching out to the community for recipes and for the stories that accompany them. The recipes don’t have to be Japanese or JC recipes. They can be recipes that express our reality living in a diverse, pluralistic world, they can be fusions of east and west, or north and south. And they don’t even have to be recipes – they can be essays on an ingredient or a type of cooking. They can be stories about cooking and connecting in the time of pandemic, or from your childhood. This is open to everyone – I hope to get recipes and stories from across the country. Please feel free to pass along to others.
Preserve-d in History
Landscapes of Injustice
Claim #1 Killing of Home
The forced uprooting and dispossession of Japanese Canadians during the 1940s destroyed a community on the west coast, dispersing it across the country in subsequent years. Generations later, we try to piece together remnants of this home. One way, of course, is through food and their traditions.
I remember the first “Japanese English” riddle I ever made up back in my youth. Baachan rolled her eyes, some siblings and cousins giggled, others carried on in oblivion.
What happened when the octopus fought the squid? The tako won.
Ah, yes. The ubiquitous and formidable yellow and equally smelly, takuan. Bright yellow, crispy, crunchy, tasty morsels of pickled daikon, Japanese horseradish, dispensed rather surreptitiously from a jar passed around the table as people quickly lifted the lid, took their portions, replaced the lid and relayed to the next. The original social distancer. It has come a long way from the shiplap shacks of New Denver.
There are so many foods and smells that remind me of growing up Japanese Canadian in a dual world of nihonjin and hakujin. New Year’s was special with foods that Baachan Abe, mom, and aunts lovingly prepared and the dozen-picnic-table-long potluck of Japanese food at the annual Toyota picnic. It was also hybrid dishes that had made it into our regular meal circuit, Cumberland chow mein, chashu and sweet and sour chicken balls. Desserts like mochi manju and sembei are so much more appreciated now as our dear Nisei continue to depart. Luckily for some, they had recipes left behind or were taught how to make these cherished dishes.
When I was living in Japan, I remember going to the grocery store and was awed by the variety of takuan that was available and hurried home with my treasure. I was, however, met with disappointment. It was crunchy yes, but not crispy, it was salty but not sweet at all, and it really wasn’t all that smelly. After a while I wrote home, desperate for the recipe, to fill that need for something that reminded me of home.
A few years ago, I came across a letter from my mother, dated September 5, 1989, with 6 pages of updates on the family and their three young grandchildren and the aunts, the uncles, the cousins, and the Blue Jays, etc. And the last few pages were well worn, shoyu-stained pages with the recipes for “takowan” (takuan), kimpira (fried gobo, burdock root) karashi napa, chashu (barbecued pork), sweet & sour sauce and sumono (sunomono, vinegared vegetables). These comfort foods would make up many a late night snack accompanied with a bowl of rice and ochatsuke and maybe some fried wieners. Oh, and umeboshi, that I have previously written about.
I showed the recipe for mom’s “Takowan” to my daughter, Natsuki and we laughed at the ingredients. Cut daikon into slices. Prepare solution of water & table salt (enough salt to make potato slice float)…. “How big is the potato slice, how much water?” she asked until her brother, Kento reminded us of the principles of buoyancy. In any case, I see my handwriting in the corner, 10 l. water, 4 cups salt, 5 daikon.
Such is the way of handing down recipes. A recipe for udon from my Auntie Nancy several years ago revealed a ladleful of powdered dashi, a thumb sized piece of ginger… and cousin Michele, noted that when making black beans for New Year’s o-seichi, “rusty”nails were to be added to the water while simmering (apparently the iron oxide reacts with the tannins to give it the dark black colour).
Reminiscing about Japanese food with others reveal other humorous and nostalgic stories. I recall a funny story from Lisa Uyeda and the role of takuan in her family.
“Takuan is a family favourite in our house and we usually call it daikon, yellow pickle, or stinky pickle. You can always find a good stash of it in the fridge. Back in my dating years, if I brought a potential suitor to the house they had to pass “the yellow pickle test.” I think my Dad started it as a joke, but successfully eating a piece of takuan continued on whenever friends made it to the dinner table. It was also a good indicator for me to know if these potential suitors could appreciate my favourite pickle! Thank goodness my partner Kevin passed the test.”
And one final story that has stuck in my head since I first read it is a story from writer Sally Ito, who, in a series of short vignettes about her great Aunty Kay during the internment, shares a story about Japanese tsukemono (pickles).
Pickling Stone by Sally Ito
In 1942, Japanese Canadians like my great aunt and grandmother were forcibly moved out of their homes into internment camps in interior B.C. My aunt and grandmother with her five boys were rounded up by the R.C.M.P. and taken to the temporary holding facility at Hastings Park in Vancouver before being shipped out by train to the Kootenays. They were allowed only a few items to take and these were stored in a central location at the park.
My great aunt and grandmother went to this storage location to make sure that the items they brought – namely their sewing machines – were safe. (There is a story about how these sewing machines were procured but that is for another time.) When they got there, my great aunt noticed a large stone with a family’s name tag attached to it.
“Who would have thought to bring that?” My aunt wondered aloud.
“It’s their pickling stone,” my grandmother said. Pickles in Japan are made in vats with a disk of wood placed over the fermenting, salted vegetables pressed down with a large stone. Clearly, this family thought this stone was of such importance that they must bring it along with them wherever they would be going.
The sisters looked at the stone, then at one another and burst into laughter.
Top Miso Paste Substitutes
1. Soybean Paste
A fermented bean paste that can act as miso paste in many dishes is soybean paste. You will often find it in stews, soups, and even dipping sauces as a seasoning.
You can use this replacement in almost any recipe, but take its saltiness into account. If you decided to use it as a substitute, start with a small amount. You can add more as you go if you want to.
This type of paste is nearly identical to miso paste. The color is the only major distinction between soybean paste and miso paste.
2. Soy Sauce
Soy sauce is a common and easy-to-find substitute for any recipe that calls for miso paste. Soy sauce, like miso paste, comes from fermented ingredients, making both quite similar. They are also nutritionally related to each other.
Soy sauce has a flavor comparable to that of miso. It has a salty umami flavor and savory notes that are close to miso paste.
When you add this to your dish, start with a small amount and taste, as it can instantly affect the flavor.
You can also get a similar taste profile to miso paste when you choose tamari as a replacement. It has the same umami and salt level. However, tamari is rich and thick.
Since tamari is fairly thick, it can provide some of the consistency that miso offers. But note that since it is only a liquid, it won’t have the exact same outcome.
You can use tamari as a salt-flavor source or in marinades.
Another Japanese ingredient that can replace miso paste is dashi. It is usually used to add umami flavor. It is a decent option for many dishes that require miso paste.
Dashi is made from a broth with kombu. Consider using it for savory dishes that can hold more liquid because it is not as thick as miso paste.
Are you familiar with tahini? Tahini is a paste made from ground sesame seeds. It has the same consistency as miso paste and can be substituted into a range of dishes.
Keep in mind that tahini has a creamier and nuttier flavor profile. It does not work well in recipes that ask for a lot of miso paste.
Otherwise, you can try adding it to your dish for a slightly different flavor.
6. Fish Sauce
Fish sauce has a similar salty, savory flavor while being soy- and gluten-free. To keep the dominant flavors of your dish, begin with a small amount of fish sauce and taste for saltiness.
This ingredient is more widely available than miso paste. You can easily find it in your local grocery stores.
7. Vegetable Stock
Vegetable stock can also act as a great alternative for miso paste when making soups. It has a light color and can bring a striking spice to your soups.
However, to get the original flavor of miso soup, you will need to add other herbs and spices.
8. Adzuki Beans
Adzuki beans are not the same as miso paste, but they are a fine substitute. The beans have a moderate, nutty flavor, a slightly sweet taste, and a smooth texture.
In Asian cuisine, this ingredient appears in many dishes. You may use these beans when preparing salads or rice-based meals.
Adzuki beans are also nutritious and a great source of protein.
Chickpeas are a worthy choice instead of miso paste even though they are unrelated to the other ingredients mentioned here. They have a more intense taste than miso paste.
Chickpeas have a variety of flavors based on their texture and method of preparation. They are nutritious and can be used whole or crushed into a paste in a range of dishes.
However, they do taste like pinto or cannellini beans. The taste is subtle, though, and it works well in dishes that ask for miso paste.
Homemade brown rice miso (Tezukuri genmai miso) (page 51)
From Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen Preserving the Japanese Way by Nancy Singleton Hachisu
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- Categories: Sauces, general Japanese Vegan Vegetarian
- Ingredients: dried soybeans miso rice koji sea salt
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