Shiitake Miso Soup

It only makes sense to write about miso soup after writing an article about dashi. (After all, that’s one out of the two main ingredients of the soup!) This soup is a staple in the Japanese diet, with an estimated 75% of the Japanese population drinking it at least once a day. It’s a delicious… Continue reading Shiitake Miso Soup

Honey Garlic Eggplant

I’ll admit, I’ve only recently gotten into using eggplant. (I come from a family of carnivores, so ingredients like this often fell by the wayside.) However, I’m quickly learning to love the way this unique veggie can absorb whatever flavor you throw its way. Whether you’re adding this to Italian recipes, Mediterranean cuisine, or Asian… Continue reading Honey Garlic Eggplant

Togarashi Roasted Zucchini

Togarashi (also known as nana-iro togarashi, or shichimi togarashi) is one of the most common spice blends in Japanese cooking, and with good reason! This seven-spice blend dates back to at least the 17th century, and it contains red pepper, Japanese pepper, orange peel, sesame seeds, hemp seeds, ginger, and seaweed. You can just imagine… Continue reading Togarashi Roasted Zucchini

Carrot Ginger Miso Soup

This carrot soup uses simple ingredients, but it’s absolutely loaded with flavor! The carrots provide the sweet foundation of this soup, but you’ll love the layers of roasted garlic, bright ginger, salty miso, and complex earthiness of parsnip. With all the bright, fresh flavors in this soup, it’s perfect for any time of the year!… Continue reading Carrot Ginger Miso Soup

Miso Quinoa Fried Rice

Even though there are distinct differences between rice and quinoa, it’s actually pretty easy to substitute one for another in a number of recipes. Fried rice is one tasty, tasty example of that! Quinoa absorbs flavor beautifully through the steaming process, so it’s a great time to incorporate the uniquely umami flavor of miso. Miso… Continue reading Miso Quinoa Fried Rice