I am a noodle fiend. It doesn’t matter if they are smothered in sauce, pan-fried, or sitting in broth. I am a lover of noodles! One of my favorite dishes is ramen and I thought how perfect; I can recreate a Japanese staple and transform it into a plant-based dish. Posts may include affiliate links,
Miso (fermented soybean paste) is not only considered a condiment, spice, and seasoning in Japan but a way of life as well. I can think of no equivalent food in Western cuisine that has had such a powerful impact on culinary culture, not to mention societal relations. Miso is believed to have been created in
A move to Aichi Prefecture when I lived in Japan prompted a visit to Kikuso, one of the area’s most famous regional-food restaurants. Kikuso’s specialty is dengaku nameshi, a savory combination that has been served since the place opened sometime around 1820. Dengaku is a seductively simple, even primitive, dish, made of small squares of
NEW YEAR’S IS ONE OF THE BEST TIMES IN JAPAN – at least for eating. Shogatsu, the New Year’s holiday, is celebrated from midnight on December 31 until January 3 or 4, or even longer by diehards. No New Year’s banquet would be complete without a bowl of zoni, soup with toasted mochi (pounded rice
Directions: Mash the onion and garlic together. Melt the lard in a frying pan and add the raiyu. Put in the onion/garlic mixture and sauté for 2 to 3 minutes. In a small bowl, combine the misos, soy sauce and sesame oil. Add to the frying pan and cook over medium heat for 5 to 10 minutes, stirring occasionally, until thickened and bubbly. Set aside to cool. If refrigerated, it will keep for a few days.