Miso Tasty Blog
Welcome to Miso Tasty’s blog where you will find our latest news and updates and our guide to Japanese cooking ingredients, food and recommendations.
We asked author and Japanese chef Yuki Gomi about Cooking & secret ingredients
Yes, all the time, almost daily. Miso is full of umami. I make homemade miso, teaching my students directly how to make it too. There are many different types and occasions when you’d use one instead of the other. I love to make a simple, classic miso soup and also I use it for ramen broth. You can also mix it with everyday ingredients such as yoghurt to make the most amazing marinade sauce. I use it to make a quick dipping sauce if friends are coming round for a drink. It reminds me of a classic Japanese Dad watching a baseball game on TV, drinking cold beer and eating cucumber sticks with miso paste in the summer.
We asked Chef Yuki Gomi about secretes to perfect sushi making & favourite Japanese restaurants
I love to pair sushi with a clam miso soup, it’s a fast dish, taking around 15 minutes to prepare. It is based on a subtle kombu dashi, boiled with clams. I then add a light Shiro miso and chopped chives for the garnish. So simple and loads of umami for a wonderful depth of flavour!
We asked Atsuko Ikeda from Atsuko’s Kitchen about recipes & Secret ingredients
I use it to make traditional Japanese dishes (such as miso aubergine, miso soups, miso marinade fish etc..) but not only: a spoonful of it added to a stew, and a sauce, or even a dessert (such as miso caramel), gives the dish an extra layer of umami. I also like to add it to butter or cream to give a richness, or to soups for depth of flavour. I guess you could call this fusion or just plain delicious!