I’ve become addicted to miso.

You know, that Japanese brown and weird looking paste consisting of fermented rice, soybeans, salt and the fungus kōjikin. Or at least that is the most traditional recipe, but miso can be found across Asia in many different forms and flavours.

Outside Japan miso is mostly known as the main ingredient
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Before the 2011 Tohoku Earthquake and Tsunami, Sendai was a city that made my favorite miso. One tablespoon of Sendai miso goes into my dashi every morning for a breakfast consisting of miso-shiru, rice and umeboshi. In recent weeks, Sendai has come to symbolize much more to me
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When I crave comfort food, this is my go-to dish. It’s quick, easy and cheap. The key to a successful miso-eggplant dish is fresh eggplants. The vibrant purple color of Japanese eggplant contrasts well with the redness
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For those who are curious to eat more responsibly in the seafood arena, mackerel is an ideal option.

For the rest of us who don’t care about being responsible, mackerel is also an ideal option because of its salty-savoriness that’s addictive and a great complement to a glass of shochu.

Succeeding last week’s Japanify
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When the heat rolls in, laziness comes in the form of “I don’t want to cook.” Maybe it’s also an instinctual thing where I am unconsciously preparing for a fire or earthquake which is more likely to happen in the hot summer months by hoarding a bunch of canned booty.
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