By Azusa | Published: February 26, 2015 My stepdaughter does not do salad but she said she’d actually like it if it was always dressed with Kayanoya’s creamy sesame miso dressing. It’s an amazing dressing. I’d brought a bottle of it back home from our trip to Japan last summer…
Tadasuke Tomita is the force behind an incredible Japanese-language website called Shiro Gohan (“white rice”). A self-described food enthusiast and now cookbook author, he writes that he created the site “to help people recognize the deliciousness of washoku” (traditional Japanese food). Go, Tomita-san! His website has dozens and dozens…
![Miso soup needs no introduction, being a dish synonymous with Japanese cuisine. Most Japanese would be happy living off a […]](https://www.addictedtosushi.com/wp-content/uploads/2017/12/Miso_Soup-10-of-10-620x250.jpg)
Miso soup needs no introduction, being a dish synonymous with Japanese cuisine. Most Japanese would be happy living off a bowl of white rice and some miso soup alone – it is one of our staples. We have many variations of miso soup but in general they all consist of…
Chikin Mito Boru adapted from Japanese Farm FoodNancy Singleton HachisuAndrews McMeel Publishing, LLCISBN: 978-1-4494-1829-8 Stock 1 (3 by 6-inch) piece of kombu, soaked in 1½ cups water 3 small dried shiitake, soaked in 1½ cups water 2 cups chicken stock 3 cups water 6 Tablespoons miso—I used half sweet white…
How to Prepare: Defrost in refrigerator 3 to 4 hours Preheat oven to 400° F Oil parchment paper and place on an oven pan Remove excess miso from the fish to prevent charring Place trout skin side down on parchment paper Bake trout for 20 minutes Set oven to broil…
