Homemade Miso
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Homemade Miso

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cooking

I made miso again this February, and now it's ready for cooking. I opened the container to checked it out.

It had turned into deep, dark brown. It looked the fermentation progressed a bit far due to brutal summer. Even so, the aroma was wonderful.

I devised the miso into three potions; one for my daughter's family, one for my parents and one for my husband and me. Since my mom is still in her rehabilitation facility, she can't use it for cooking yet. I know they all look forward to receiving my homemade miso every year. It's quite popular among my family.

I used some of my homemade miso for breakfast. The second picture shows a typical autumn breakfast in my home.

The bowl on the top right is miso soup with tofu, and the bowl on the bottom right is braised daikon with pork. The main dish is grilled fish called sanma( pacific saury) in Japanese.

The fish is one of our autumn food. I added citrus called kabosu for sanma. The three different colored vegetables are two slices of tomatoes, grilled eggplant and boiled spinach with a touch of bonito flavor. Since I prefer fermented seasonings, I added fermented ginger for the eggplant and fermented soy sauce with ricemalt for the spinach.

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