Fresh home-made food every day
There are plenty ways of eating miso in Japanese cuisine: miso soup of course but not only! I have quite a lot of miso remaining from the past years I made some and in 2-3 months the miso I made last year will be ready, so it is time to start emptying a few pots…. Continue Reading →
Making miso every winter is now a tradition. Our friend S. prepares everything for the event and we gather together for a couple of hours to chitchat and squeeze soya beans. Well, for non Japanese people or not used to Japanese cuisine, miso may be a rather intriguing ingredient and not so easy to use… Continue Reading →
The time of making miso has come again… and just like last year I went to our neighbors’s S. and W., and made miso with them. Below⬇︎it’s me equipped for this task with my gears: in the orange furoshiki, a large container with a loose lid that has been sterilized, a bowl and a pestle…. Continue Reading →
I harvested a few fukinoto very early in January, but now is the pick season in Isumi. We have quite a lot growing in the garden, so I just have to walk around where the fuki grow and search under the fallen leaves for the little yellow-green buds. Can you spot them in the below… Continue Reading →
There exists miso for each season and if red miso is for the summer, white miso is the one for the winter. I learned that at my cha-kaiseki cuisine classes a few years ago. And in an attempt to make some vegan pie crust I was tempted to replace butter by the creamy white miso,… Continue Reading →
Remember last March? I made miso with our friends… and I had to wait about a year before being able to try it… actually our friends came home the other day and we talked miso, and they said that their miso was ready and 9month were sufficient… so I couldn’t wait to open my bucket… Continue Reading →
Shiso or perilla, is this little green plant which vibrant green leave you usually would see served with sashimi. In Japan it is used in many more than that and it’s not just about the leaves, it’s also about the flowers and the fruits. It is not a small tiny plant too, it can be… Continue Reading →
The other day when our neighbor S. asked me if I would be interested in making miso with her and her friend W. I immediately said “Yes!”. So last Sunday evening I went to their place and we made miso. Miso is basically boiled soya beans fermented with salt and rice kouji (a fermentation starter… Continue Reading →
The last weekend had a real taste of spring, beautiful weather, warm air, flowers in the garden, pollen allergy e tutti quanti! And at the farmers market na no hana of course but also new potatoes and new onions with green, something in between leek and new onions somehow, and grown in Kujukuri, a few… Continue Reading →
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