Recipes

Vegan Rustic Pumpkin Soup (Yield 6 serving)

201020Kabocha_soup

Ingredients:

Soup

  • 1 small kabocha squash (or butternut squash, about 1.5 pounds)
  • 1 medium yellow onion
  • ½-inch piece ginger
  • 3-inch dry konbu kelp (for dashi or use any stock in place of water)
  • 1 tablespoon Shiokoji
  • 1 tablespoon Chickpea Miso
  • 2 cup water (or vegetable stock)
  • 2 cup oat milk(unsweetened, original, or any other plant milk)
  • Spice to taste (such as nutmeg, cinnamon, cardamon)
  • Salt, extra virgin olive oil

Shiokoji Mushroom

  • ½ pound mushroom (such as crimini, shiitake, alba, or others)
  • 2 teaspoon Shiokoji
  • As needed extra virgin olive oil
  • Optional thyme and/or rosemary (finely chopped or dried)

How To Make:

  1. Cut kabocha squash in half, using a spoon, scoop out seeds from each half of the bulb; discard seeds. Cut them into a 1inch cube. Peel and cut an onion into small dice. Peel the ginger with a spoon and finely chop.
  2. Heat 1 Tbsp. oil in a soup pot over medium. Add onion ginger, and a pinch of. salt and cook, stirring occasionally with a wooden spoon, until onion is translucent and soft, 5–7 minutes.
  3. Add squash and give everything a stir to coat. Add water and konbu kelp or stock, enough to just submerge the squash, Shiokoji, and spice, then stir to combine. Raise heat to medium-high and bring soup to simmer, then lower the heat and simmer for 15-20minuts until squash becomes really tender (almost fallen apart).
  4. Meanwhile, cook mushrooms for a garnish. Slice or cut mushroom into a bite-size. Heat a pan over medium heat, and add extra virgin olive oil, herbs(if you would like to add them), and mushroom. Cook for 3-5 minutes until the mushrooms are cooked through. Transfer cooked mushroom to a bowl, add Shiokoji while it’s still warm, set aside.
  5. Using a potato masher, mash kabocha squash in the liquid, add oat milk and bring to simmer. Add Chickpea Miso to taste. Stir well to dissolve the miso, adjust its taste with salt if needed.
  6. Serve the soup in a bowl and top with Shiokoji mushroom.

Tips:

You might find it’s hard to cut kabocha squash since it has tough skin. To make it easier to cut, steam or bake kabocha squash in a 350F oven for 15-20 minutes, until the skin becomes soft enough to cut. I like to use coconut milk in place of oat milk to make it more Asian flavor.

(Recipe by Eri Shimizu)

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Miso Babaganoush (Eggplant Dip) (yield 6-8serving)

20201013babaganoush

Ingredients:

  • 1 Large Eggplant
  • 2 tablespoon Aedan Country Miso or Aedan White Miso
  • 2 tablespoon tahini
  • 1-2 tablespoon Greek yogurt
  • 1 tablespoon lemon juice
  • ½ teaspoon cumin powder
  • As needed Salt and extra virgin olive oil
  • Vegetable stick and/or pita and/or chips

How To Make:

  1. Preheat broiler or prepare grill.
  2. If you use a broiler, lightly brush olive oil or other neutral oil on an eggplant. On a broiler pan or in a shallow baking pan broil eggplants about 3 to 4 inches from heat, turning every 10 to 15 minutes, 30 to 40 minutes, until charred all over and very soft. (Alternatively, grill eggplants on a well-oiled rack set 5 to 6 inches over glowing coals in turning every 5 minutes until its skin completely charred and become very soft.)
  3. Cool eggplants until they can be handled and peel off and discard skin. Transfer pulp to a colander set over a bowl. Let eggplant pulp drain 20 minutes and discard excess liquid on bowl.
  4. In a food processor blend cooked eggplant pulp and remaining ingredients until smooth. Or if you prefer more rustic paste, put eggplant pulp, miso, lemon, cumin powder, and lemon juice in a bowl and combine all ingredients with a fork until it becomes a coarse puree. Add tahini and yogurt, and stir it to emulsify. Add salt to adjust its taste.
  5. Transfer baba ghanoush to a shallow bowl and drizzle extra virgin olive oil. Serve baba ghanoush with accompaniments such as vegetable sticks, pita bread, and chips.

Tips:

Babaghanoush is a traditional Mediterranean appetizer like hummus. Our country miso add some robust “umami” flavor to this dish. It’s great for gathering and potluck. You can make it a day before you serve, and it can hold up to 2 days in a refrigerator. For vegan, you can alternate with plant-based yogurt.

(Recipe by Eri Shimizu)

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Miso Spice Roasted Winter Squash (4 servings)

20200924roastsquash

Ingredients:

  • 1 small butternut squash or 2 honey-nuts squashes (about 1.5 pound total), scrubbed
  • 1 tablespoon Chickpea Miso or White Miso
  • 1 tablespoon Sagohachi Pickling Sauce
  • 1 tablespoon extra virgin olive oil (EVO)
  • 1 teaspoon pumpkin pie spice (any brand)

How To Make:

  1. Preheat the oven to 400°F.
  2. Meanwhile, whisk miso, Sagohachi Pickling Sauce, and EVO, and pumpkin pie spice in a small bowl.
  3. Halve squash lengthwise and scrape out seeds, place on a baking sheet or in a baking dish. Rub the mixed miso paste evenly on the squash.
  4. Cover the squash with aluminum foil and roast for 35-40 minutes until it becomes fork-tender. Remove the foil and roast it for about 5 minutes to brown the miso paste.

Do Ahead:

Miso paste can be made 1 day ahead. Keep it refrigerated.

Tips:

If you don’t have a pumpkin spice mix, you can use cinnamon, clove, nutmeg, ginger, or any other baking spices either single or combine a few of them.

(Recipe by Eri Shimizu)

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Roasted Summer Vegetable Salad with Chickpea Miso Dressing (4 servings)

090220roasted-vege-salad2

Ingredients:

  • 2 each Zucchini
  • 2 each Japanese Eggplant (or Chinese Eggplant)
  • 1 each Corn on the cob(remove from the cob)
  • 2 tablespoon chopped fresh basil
  • Salt and pepper for seasoning
  • Extra Virgin Olive Oil (EVO) as needed
  • 1-2 teaspoon Balsamic vinegar (if you have in your pantry)

Chickpea Miso Dressing

  • 2 tablespoon Chickpea Miso (or white miso)
  • 1 tablespoon Apple cider vinegar
  • ½ each Lemon juice and zest
  • 1 teaspoon Honey
  • 1 teaspoon fresh ginger(grated)
  • A pinch of cumin powder

How To Make:

  1. Preheat the oven to 400°F.
  2. Cut zucchini and eggplants half lengthways, and then cut them into about ½ inch. Toss the vegetables and corn with EVO just enough to coat, balsamic vinegar, and lightly season with salt and peppers. Place the vegetables in a rimmed sheet pan or in a large baking dish.
  3. Roast the vegetables for 10-15 minutes until they are cooked through but still have color and texture. (The eggplants should be tender and the zucchini should retain green and not mushy.)
  4. Meanwhile, combine all ingredients for the Chickpea Miso dressing, taste it, and adjust the seasoning if needed.
  5. Toss the cooked vegetables with Chickpea Miso Dressing. Add basil just before you serve.

Tips:

This salad can serve warm, or chilled. You can make it 1-2 days ahead.
You can use other herbs like thyme, rosemary, chive, and mint in place of basil, and also you can use a couple of them. If you don’t have fresh herbs, dried herbs such as Italian mix herb, Mediterranean mix herb, dried oregano, or dried basil.

(Recipe by Eri Shimizu)

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Tomato and Plum Salad with Tofu Shio Koji Cream(For 2 serving)

plum-tomatosalad

Ingredients:

  • 1 pint Cherry Tomato (or 1-2 medium size tomato)
  • 2 each Plum
  • 1-2 Tablespoon Shio Koji Vinaigrette (See the recipe below) or a simple vinaigrette
  • Basil for a garnish

For Shio Koji Tofu Cream

  • ½ package Silken Tofu
  • 1 tablespoon Shio Koji
  • 1 tablespoon Lemon juice
  • 2 teaspoon Dijon Mustard
  • ½ tablespoon Extra virgin olive oil

How To Make:

  1. Cut cherry tomatoes into half and slice the plums into about ¼ inch thickness.
  2. Toss the tomatoes and plums with Shio Koji Vinaigrette or other simple vinaigrette.
  3. Put all the ingredients for Shio Koji Tofu Cream, in a blender (or a cup if you use handy blender) and blend them until it becomes smooth and silky texture.
  4. Put the Shio Koji Tofu Cream on a plate and put tomato and plum salad on top. Garnishing with torn basil leaves.

Tips:

You can use other stone fruits such as yellow peaches and apricots in place of plums.
Also, you can use this Shio Koji Tofu Cream as vegan mayonnaise. This cream goes well with potatoes, asparagus, etc… and you can use it as sandwich spread.

(Recipe by Eri Shimizu)

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Shio Koji Vinaigrette (Yield ½ cup)

shiokoji vinaigretts

Ingredients:

  • 2 tablespoon Shiokoji
  • 2-3 tablespoon Vinegar (such as apple cider vinegar, rice vinegar, and wine vinegar, or lemon juice)
  • 2 tablespoon Oil (such as olive oil, grape seed oil, and canola oil)
  • As needed: honey or agave syrup

How To Make:

  1. In a small bowl, whisk Shio Koji and Vinegar.
  2. Add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified.
  3. Adjust taste with honey or agave if you need to balance the acidity.

Tips:

This vinaigrette is very simple and goes well with almost any kind of vegetables and salad.
If you make it with lemon juice, it would be nice to add lemon zest as well.
You can add either fresh or dry herbs or spices for variation.
The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

(Recipe by Eri Shimizu)

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Herby Chickpea Miso and Yogurt Dip (yield 1/3cup)

chickpeamiso dip

Ingredients:

  • 2 tablespoon Chickpea Miso
  • 3 tablespoon Greek Yogurt
  • 2 teaspoon Fresh Herb (dill, parsley, basil, chive, chervil, etc.., chopped)
  • 1-2 teaspoon Lemon Juice
  • ¼ each Lemon Zest

How To Make:

  1. Combine all ingredients together.
  2. Enjoy with vegetable sticks like carrot, cucumber, jicama, and cauliflower, or fried food such as fritter.

Tips:

You can use plant-based unsweetened yogurt in place of Greek yogurt.

(Recipe by Eri Shimizu)

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Chickpea Miso Sauce for Grilled Vegetables

IMGP1805

Ingredients:

  • 3 tablespoon Chickpea Miso
  • 2 tablespoon Honey
  • 1 tablespoon Oil (extra virgin olive oil or sesame oil)
  • Additional flavorings: grated ginger, ground sesame seed, dried or fresh herbs (such as basil, Italian herb mix, oregano, or shiso leaves)
  • Vegetables: eggplants, summer squash, tomato, peppers, carrots, mushrooms (shiitake, trumpet, etc..)

How To Make:

  1. Preheat the oven at 400°F.
  2. Slice the vegetables into ½ inch thickness, or into large bite-size.
  3. Combine chickpea miso, honey, and oil. It should be smooth and consistency would be similar to honey. If you feel it is too thick, loosen it with a little water or sake.
  4. Add ginger or sesame seeds or herbs as you like for varieties.
  5. Spread this miso paste on sliced vegetables and place on a baking dish.
  6. Bake them in the oven for 10-15minutes (the baking time would be vary depending on the vegetables) .

Tips:

It would be better to cut into a smaller size if you use tough vegetables such as carrots and winter squash (kabocha squash), and toss with the sauce and bake them.

(Recipe by Eri Shimizu)

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Miso Bean Paste and Cucumber Sandwich(2 serving)

sammich

Ingredients:

  • 4 slices Sourdough bread
  • 1 small Cucumber

For Bean Paste

  • 1/2 cup Beans(cooked) (soy or chickpea)
  • 1/2 clove Garlic, minced
  • 1 tablespoon White Miso
  • 2 teaspoon Rice Vinegar
  • 1/4 teaspoon Salt
  • 2 teaspoon extra virgin Olive Oil (for sautéing the garlic)

How To Make:

  1. Put the garlic and olive oil in a pan and sauté it over low heat until the garlic gets lightly browned.
  2. Mash cooked beans until getting puree consistency. Add all other ingredients for the bean paste (including the sautéed garlic(1). Mix well, taste and add more miso or salt if necessary. Set aside.
  3. Slice cucumber into thin slices and sprinkle a pinch of salt. Let them sit for 10 minutes. Then gently squeeze the excess water.
  4. Spread the bean paste on sourdough bread and put the cucumber on the top.

Tips:

If you have ume vinegar (bi-product of umeboshi aka pickled plum), would be nice to add 1/2 teaspoon to bean paste instead of salt.

(Recipe by Tomoko Amano)

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Grilled Eggplant with Sweet Miso-Amazake Sauce (2 serving)

IMG_9592

Ingredients:

  • 2 small eggplants, cut into bite-size pieces
  • 2 tablespoon Miso
  • 2 tablespoon Sake or Water
  • 1 tablespoon Amazake
  • 1 teaspoon Soy sauce
  • 1 tablespoon Toasted sesame oil or canola oil
  • Sea salt for taste
  • Chopped Scallion or Shiso leaves for garnish (if available)

How To Make:

  1. Combine miso, sake, amazake and soy sauce in a saucepan, bring to boil. Remove the saucepan from the heat immediately and set aside.
  2. Cut the eggplant into bite-size pieces and sprinkle with a pinch of salt.
    Preheat the pan over medium heat, add sesame oil and sauté eggplants until they become fork-tender.
  3. Place the eggplants on a dish with miso-amazake sauce on top. Garnish with scallion or shiso leaves if available.

(Recipe by Tomoko Amano)

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Miso Tomato Sauce

IMG_9594

Ingredients:

  • 1 pound Tomatoes (fresh or canned), diced
  • 2 tablespoon Miso
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 each Yellow Onion, sliced
  • 1 clove Garlic, minced
  • Sea salt for taste

How To Make:

  1. Put the garlic and olive oil in a pan, and sauté over low heat until the garlic gets lightly browned. Add onion and sauté until they are cooked through. Add a pinch of sea salt while sautéing the onions to enhance their sweetness.
  2. Add tomatoes. Put miso at the center of the pan, cover and simmer for 10 minutes.
  3. Mix well, taste, and add miso or salt if necessary.
    This tomato sauce can be used for pasta, pizza, or any of your favorite dishes.

(Recipe by Tomoko Amano)

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Shio koji Mango Salsa

mango salsa

Ingredients:

  • 1 each Mango (peel and cut into ½ inch dices)
  • 2 Tablespoon Red Onion (chopped)
  • 3 Tablespoon Red Bell Pepper (chopped)
  • 3 Tablespoon Green Bell Pepper(chopped)
  • 1 Tablespoon Shio Koji
  • ½ Tablespoon Cilantro (finely chopped)
  • ½ each Lime (juice and zest)
  • ¼ teaspoon Chile Pepper (or Chile Powder)

How To Make:

Combine all ingredients together. If you have time, let it sit in a fridge for 30 minutes up to overnight for better taste.

Tips:

This salsa goes well with grilled meat (such as chicken and pork), seafood, and fish.
For vegetarians, it would be great with avocado or by itself.

(Recipe by Eri Shimizu)

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Sheet-pan Walnut Miso Salmon Dinner (2 serving)

walnut-miso-salmon-aedan

Ingredients:

  • 2 pieces salmon fillet (6oz each), with or without skin
  • walnut Miso Paste (see below)
  • ½ bunch kale, roughly chopped about ½ inch width
  • ½ each red onion (or yellow onion), sliced
  • 1 teaspoon Shio Koji
  • 1 each garlic(chopped)
  • ½ tablespoon redwine vinegar
  • ½ tablespoon (and more for finish) extra virgin olive oil
  • 1 each orange (segmented, reserve its juice)

For Walnut Miso Paste

  • 2 tablespoon White Miso
  • 1 tablespoon honey
  • 3 tablespoon chopped walnut (roasted)
  • 1 teaspoon grated ginger
  • ½ teaspoon chopped thyme and/or rosemary

How To Make:

  1. Preheat the oven at 350°F.
  2. Lightly oil a sheet pan or a baking dish.
  3. Combine all ingredients of Walnut Miso Paste, set aside.
  4. Toss kale, red onion, garlic, with Shio Koji, and gently massage them. Add red wine vinegar, extra virgin olive oil, and reserved juice from an orange, mix well. Transfer to an oiled sheet pan or a baking dish and spread them out.
  5. Remove the pin bones from salmon if they have any, place the salmon fillet over the kale mixture, skin-side down. Spread Walnut Miso Paste on each piece of salmon and roast it in the oven for 15 to 20 minutes.
  6. Check the doneness of the salmon (recommend removing from the oven when the salmon is a little undercooked). Add segmented orange to the kale and drizzle a little more extra virgin olive oil before you serve.

Tips:

You can make Walnut Miso Paste ahead, it can hold up to 7days. This paste goes well with roasted potato, sweet potato, summer squash, and grilled pork as well.

(Recipe by Eri Shimizu)

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Shiokoji Tofu Caprese (Yeild 4 serving)

IMG_9224

Ingredients:

  • 1/2 pound firm Tofu
  • 1 tablespoon Shiokoji
  • 4 cherry Tomatoes
  • Sweet basil leaves for garnish

How To Make:

  1. Wrap the firm tofu in paper towels, put on a colander with a small plate on top of it, and refrigerate for more than 30 minutes.
  2. Rub Shiokoji into the tofu. Place in a container, cover, and refrigerate overnight or more up to 3 days.
  3. Cut the Shiokoji-marinated tofu into bitesize pieces, serve with sliced tomatoes, and garnish with basil leaves. Enjoy with good quality extra virgin olive oil and natural sea salt.

(Recipe by Tomoko Amano)

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Shiokoji Kabocha Squash Pasta (Yeild 4 serving)

8013969A-3660-4AEF-B8BA-5E38576C3F8F

Ingredients:

  • 1 pound Kabocha squash (about 4cup cut in cubes)
  • 1 small onion (about 6oz), sliced
  • 4-5 cups Water
  • 2 tablespoon Shio Koji
  • Sea salt (Optional)
  • 2 tablespoon Canola Oil (or other neutral oil)
  • 12-16oz Dried pasta (like spaghetti or fettuccine)

To finish

  • Extra virgin olive oil
  • Black pepper

How To Make:

  1. Preheat a deep pan or saucepot over medium heat, add canola oil and saute onions until they are cooked through. Add a pinch of salt while sauteing the onions to enhance the sweetness of the onions.
  2. Remove seeds of kabocha squash and cut it into a 1-inch cube so that they would be easily cooked. If you wish to achieve a bright orange color of the sauce, you can peel off the skin, but it would be more nutritious with their peel on.
  3. Add water and cubed kabocha squash to the pan, and simmer them for 15 mins over medium heat. When the squash becomes fork-tender, remove the pan from the heat.
  4. Use a hand blender or a regular blender to puree the sauce. Blend all the ingredients until it gets a smooth consistency. Add the Shio-Koji to taste at this point. Adjust the seasoning with sea salt with your taste.
  5. Cook pasta as directed on the back of the package and drain well.
  6. Toss the pasta in the sauce, adjust the seasoning with salt or Shio-Koji if you need.
  7. Plate the pasta, and drizzle a bit of extra virgin olive oil for a final touch to add more flavor. Sprinkle freshly crushed black pepper as you wish.

(Recipe by Ai Asada)

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Mexican Grilled Corn with Chickpea Miso Butter (Yield 4 serving)

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Ingredients:

  • 4 ears Corn on a cobb (remove their husks)
  • 2 tablespoon Chickpea Miso
  • ½ each Sweet Pepper
  • 2 tablespoon Unsalted butter or coconut oil or vegan butter
  • 1 each Lime (zest and juice)
  • Red chili powder, to taste

Garnish

  • 1 lime cut into wedges
  • 1/2 cup cotija cheese or grated Parmesan

How To Make:

  1. Soften butter (or coconut oil) and combine with Chickpea Miso.
  2. Build a medium-hot fire in a charcoal grill or heat a gas grill to high. (If you use a grill)
  3. Brush grill grate with oil. If you cook on a stovetop, you can use either a saute pan or a grill pan.
  4. Preheat lightly oiled pan over medium heat.
  5. Grill or saute corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes.
  6. Remove from heat and immediately brush each ear with butter-chickpea miso paste. Sprinkle each with lime zest, lime juice, and a pinch of chile powder.
  7. Sprinkle cheese and more lime juice as you (and your guests) like.

Tips:

This recipe is great for summer grilling season. Serve them family-style: put cheese, lime wedge, and extra chile powder separately and let your guests top the corn however they wish.

(Recipe by Eri Shimizu)

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Roasted Beets Potato Salad (4 serving)

aedan_beet-potato-salad

Ingredients:

  • 3 medium-size potatoes, peeled and cut into 1inch cubes
  • 1 small-size beet, top removed, scrubbed
  • 1 cup fresh fava beans, removed from pods
  • 2 tablespoon Shio Koji
  • 1 tablespoon Olive Oil
  • 1/4 teaspoon Sea salt

How To Make:

  1. Preheat oven at 400F.
  2. Wrap a whole beet with aluminum foil and roast the beet at 400F oven for about an hour, until it become folk tender. Cut a cooked beet into a bitesize, about 1-inch cube.
  3. Meanwhile, steam potatoes in a steamer until they are cooked through but not fall apart, about 20 mins.
  4. Place cooked potatoes in a bowl, add olive oil and Shio koji while they are still warm. Mix well and let them sit for a while.
  5. Fill a medium-sized pot with water and heat over medium-high heat. Bring the water to boil, add a generous amount of salt, add fava beans to boiling water, and branch for 30 seconds.
  6. Add beets and fava beans to the seasoned potato, and mix well, until the potatoes become slightly pink with the color of the beets.

(Recipe by Ai Asada)

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Shiokoji Gazpacho (Yield 1quart)

aedan_eri_recipe1

Ingredients:

Gazpacho

  • 2 each Large Tomato (about 0.6-0.7 pounds)
  • ¼ each Sweet Onion
  • ½ each Sweet Pepper
  • 1 each Japanese Cucumber (or 2 each Persian Cucumber)
  • 3-inch Celery
  • 1inch piece Young Ginger (or ½ inch piece of ginger)
  • 1-2 Tablespoon Shiokoji
  • 1-2 Tablespoon Extra Virgin Olive Oil(plus more for serving)

Garnish

  • 5-6 each Cherry Tomato
  • ½ each Japanese Cucumber (or 1 each Persian Cucumber)
  • ¼ each Sweet Pepper

How To Make:

  1. Cut all the vegetables into a large chunk. Place them into the jar of a blender, add 1tablespoon of Shio-koji and 1tablespoon of extra virgin olive oil. Blend them on the slower speed at first, pushing down the vegetables if you need to.
  2. Gradually increase the speed of blender, and blend them for 2-3minutes until completely smooth. Taste it at this point, and if you feel need more salt, add more Shio-koji as you need.
  3. Transfer the soup into a jar and let it sit in the refrigerator for 2-3 hours to overnight.
  4. Prepare the garnish. Cut cherry tomatoes into ½ or ¼ depending on the size of tomatoes. Remove the seed from a cucumber. Cut cucumber and sweet pepper into a ⅛ inch dice.
  5. Toss tomato, cucumber, and sweet pepper with extra virgin olive oil.
  6. Serve soup in a chilled soup bowl, garnish with and drizzle extra virgin olive oil for a final touch.

Tips:

Shio-koji enhances the flavor and sweetness of vegetables because the enzyme breakdown carbs and sugar in vegetables and create Umami flavor while it sits in a fridge. You can add skip ginger and substitute with 1clove of garlic.

Video:

To view this recipe's instructions in video, visit Eri's Youtube Channel (language: Japanese)

(Recipe by Eri Shimizu)

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Almond Miso Dip

New_Recipe_Main_4-3h

Ingredients:

  • 4 tablespoon Miso
  • 2 cloves Garlic, minced
  • 1/4 cup Almonds, roasted
  • 2 tablespoon Maple syrup
  • 3 tablespoon Toasted sesame oil
  • 2 tablespoon Extra virgin olive oil

How To Make:

  1. Put almonds in a bowl of a food processor and pulse several times until nuts are of a fine ground. Add miso and garlic, blend well.
  2. Add toasted sesame oil, extra virgin olive oil, and maple syrup. Continue running a food processor to blend it until smooth.

Tips:

Enjoy with fresh, raw or cooked vegetables, or on rice.

(Recipe by Tomoko Amano)

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Amazake Berry Mousse (yield 6 serving)

Ingredients:

  • 12 oz Amazake
  • 8 oz Silken Tofu
  • 2 oz Frozen Raspberry
  • 1/2 each Meyer Lemon (juice and zest)
  • 1/2 teaspoon AgarAgar
  • Fresh Berries and Amazake for topping

How To Make:

  1. Put frozen raspberry and ¼ cup water in a small pot, sprinkle in agar ager, and stir well. Heat it over medium low heat and simmer for 1~2 minutes.
  2. Meanwhile, put amazake and silken tofu in a blender, add meyer lemon juice and zest. Blend until smooth.
  3. With running a blender, add raspberry mixture in stream line. Continue blend until smooth.
  4. Transfer into a dessert cup, top with fresh berries and extra amazake. Chile them in a refrigerator until you serve.

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Temari Sushi (yield 6)

temari_L

Ingredients:

Sushi Rice

  • 3 cup Rice
  • 3/4 cup Sushi Vinegar
  • 1~2 each Persian or Japanese Cucumber
  • 2 tablespoon Sagohachi
  • 3 tablespoon Sesame seed
  • 1 oz Pickled Ginger (chopped)
  • A few Mitsuba Green or Pea Shoot
  • 1/2 cup Siratama Powder (Sweet Rice Flour)
  • 1/4 cup Water (for pink color, use beets juice, for green use matcha)

Topping

  • 3~4 oz Sashimi salmon
  • 6 each Shrimp
  • See recipe Amazake Scrumble Egg
  • 1 each Japanese or ChineseEggplant
  • 3 each Radish
  • See recipe Dengaku Miso
  • Shiokoji
  • Sake
  • Sagohachi Pickling liquid
  • 1 teaspoon Grated Ginger
  • As needed Sesame oil
  • Cucumber, celery, carrot (Shaved with vegetable peeler, optional)

How To Make:

  1. Cut a cucumber for sushi rice into half, and remove seeds, then pickle with sagohachi pickling liquid. Let it pickle in a refrigerator overnight. Rince the cucumber and squeeze excess water, and roughly chop.
  2. Cook rice with a rice-cooker. As soon as cooked, transfer to a large bowl and quickly mix sushi vinegar and sesame seeds. Divide sushi rice into half, and mix chopped sagohachi pickled cucmber to half and mix pickled ginger to another half of sushi rice.
  3. Marinate sashimi salmon with 2 teaspoon shiokoji for overnight. Simmer water in a small pan, add about 1 tablespoon sake and cook shrimps. Turn off the heat and discard cooking liquid, add ½ cup dashi and ½ teaspoon shiokoji. Pickle whole radish with 1 tablespoon sagohachi pickling liquid overnight, and slice them thin.
  4. Slice eggplants crosswise into ½ thickness. Sautéed them with mixture of sesame oil and nutral oil.

Assemble:

  1. Make a bite-size rice ball with sushi rice. Put prepared topping on a piece of plastic wrap, put a riceball, and shape temari sushi. Use cucmber sushi rice for egg, salmon and radish sushi. Use pickled ginger rice for shrimp and eggplant sushi. Put Dengaku miso and grated ginger on eggplant sushi.
  2. Decolate with peeled vegetable as you like.

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Spring Clam Soup (yield 6 serving)

Ingredients:

  • 2 cup Kombu Dashi
  • 1/2 cup Clam Juice (available in can or bottle)
  • 4~5 slice Sliced Ginger
  • 1~1 1/2 teaspoon Shiokoji
  • A few Mitsuba Green or Pea Shoot
  • 1/2 cup Siratama Powder (Sweet Rice Flour)
  • 1/4 cup Water (for pink color, use beets juice, for green use matcha)

How To Make:

  1. Prepare Shiratama. Combine Siratama flour with half amount of water, add rest of water little by little to adjust. It should be the same softness with baby’s cheek.
  2. Divide the dough into 12, and make a little ball.
  3. Cook in a simmering water, until they begin to floating on the surface. Chile the Shiratama in cold water.
  4. Put Kombu dashi and clam juice with sliced ginger in a pot, and gently warm them up. Turn off the heat and season with Shiokoji. Adjust the amount of Shiokoji to your taste.
  5. In a soup cup, place 2 pieces of Shiratama and pour the clam soup. Garnish with chopped mitsuba pr peashout.

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Goma-ae Spring Green (yield 6 serving)

Ingredients:

  • 1 bunch Rapini
  • 2 slice (julienne) Fresh Ginger
  • *15% of rapini by weight Sagohachi Pickling Liquid
  • 1 tablespoon Ground Sesame Seed

How To Make:

  1. Cut rapini into 2/3 inch length, put in a zipper bag with ginger and Sagohachi Pickling Liquid. Massage well. Pickled in refrigerator for overnight.
  2. Gently squeeze pickled rapini to remove excess liquid. Toss with ground sesame seed before serving.

Tip:

You can use Chinese green such as bok-choy, gai-ran, or tatsuoi.
*1 tablespoon Sagohachi Pickling liquid is about 2/3 oz.
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Dengaku-Miso (yield:1/2 cup)

Ingredients:

  • 4 tablespoon Aedan White Miso
  • 3~4 tablespoon Amazake
  • 2 tablepoon Sesame oil (optional)

How To Make:

  1. Put sesame oil in a small pot, gently heat over low heat. Add White Miso and Amazake and mix well.
  2. Continue heating until Dangaku-miso is heated through.

Tip:

  • This Dengaku-Miso is going well with grilled eggplant, grilled tofu, steamed taro-roots and other grilled vegetables.
  • Adjust the amount of amazake to your taste.

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Miso Marinade for Fish and Meat (yield 4-6 serving)

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Ingredients:

  • 4 tablespoon Miso(White Miso or Country Miso)
  • 4 tablespoon Amazake
  • 1 teaspoon Grated ginger

How To Make:

    1. Combine all ingredients to make marinade.
    2. Rinse and wipe a piece of fish or meat you want to marinade and spread the marinade on both side. Let them marinate in fridge for overnight to a couple of days.
    3. Roughly wipe off the marinade and cook them in 350F-400F oven or grill them.

Tip:

We love to use this marinade for salmon, black cod, pork or chicken. You can add other spices with your taste. Since miso is easy to scorch, it’s good idea to keep your eye on when you are cooking!!

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Dashi (yield 1 quart)

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Ingredients:

  • 5cup, Water
  • 5inch square, Dried Kombu (kelp) seaweed
  • 1 and 1/2cup, Bonito flake

How To Make:

    1. Wipe kombu with well squeezed cloth and soak in water. Keep in fridge for overnight.
    2. Transfer the kombu infused water to a pot (without kombu) and bring to simmer.
    3. Add bonito flake and turn off the heat. Let it steep for 5 minutes and drain the bonito flake. Do not squeeze the bonito flake to achieve clear and clean dashi.

Tip:

Better to choose deep black color kombu and avoid reddish,brownish one. Good quality of kombu is well dried and it has white powder on it. The white powder indicate umami flavor. Many recipes may tell to steep kombu over low heat and remove them just before boiling point. But steeping in fridge would result in cleaner after taste, and much easier!

For vegetarian skip bonito flake. You may use only kombu dashi. If you like more flavor, you may add dried mushroom to the water with kombu, or cook fresh mushroom, such as shiitake, enoki, maitake, in kombu steeped water.

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Basic Miso soup (yield 4 serving)

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Ingredients:

  • 2 cups, Dashi
  • 2~3 tablespoon, Miso
  • As you like, Garnish (tofu, green onion, wakame seaweed, sesame seed, etc..)

How To Make:

  1. Warm dashi. If you want to cook vegetables or other garnish, add at this point.
  2. Put miso in a small bowl. When the garnish is heated through, turn off the heat and take 1 ladle of dashi, add to the miso bowl to dilute. Then, add back to the pot.
  3. Put garnish in a cup and pour the miso soup. Enjoy!

Tip:

Add miso to the soup at the very end of the cooking process to maximise the flavor and benefit of miso. If you need to reheat the miso soup, heat over moderate heat and do not boil!

For Tofu, wakame seaweed, and chopped green onion are standard garnish, but there are a lot of variation in Japanese home style cooking. For example, potato and onion , green cabbage, root vegetables, daikon radish, and clam. Those are cooked in dashi and then add miso. I love to add various vegetables cooked separately such as grilled asparagus, blanched snap peas or spinach, even tomato. Please try and enjoy your own cup of miso soup!!

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Quick Miso soup (yield 1 serving)

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Ingredients:

  • 1 tablespoon, Miso
  • 1 1/4 sheet, Nori seaweed
  • A pinch, Bonito flake
  • 1 teaspoon, Green onion
  • 1 oz, Cubed tofu (optional)
  • 1/2 cup, Hot water

How To Make:

  1. Put all ingredients other than hot water in a cup. Pour over hot water and mixing well.
  2. Enjoy!

Tip:

For vegetarian, use more nori and skip bonito flake. Adding sesame seed gives miso soup more complexity and nourishment.

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Amazake (yield 2 cups)

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Ingredients:

  • 3/4 cup (180cc), White rice (uncooked)
  • 1 cup + 2 tablespoon (270cc), Water
  • 8oz, Koji

How To Make:

  1. Rinse rice thoroughly and put in a rice cooker. Add water and soak for an hour.
  2. Cook rice and let it cool to below 140°F. Add koji and mix well.
  3. Keep the rice-koji mixture warm ( at 140°F) for 6 to 7 hours. (see tip).
  4. When the mixture become sweet, remove from the rice cooker and keep it in refrigerator.
  5. To enjoy, add equal part of water or other liquid(like black tea, almond milk, coconut milk or so).

Tip:

It’s easy to make amazake if you have a rice cooker with “keep warm” mode.
After you mix koji to cooked rice, turn on “keep warm” mode with the lid slightly open(it is important to keep the lid SLIGHTLY OPEN!! Cause the koji culture would be die if it’s getting too hot). Stick in a chopstick or a fork between lid will allow you to keep the rice-koji mixture nice and warm.

If you don’t have a rice cooker, you may cook it and keep rice warm with using a cast iron pot or a heavy-bottomed pot. Cook the rice over medium-high heat to bring it simmer with lid on, then turn the heat to low and cook it for 10 to 12 minutes. Turn off the heat and let it sit for 10 minutes. Once the rice become below 140°F, add koji and mix well. Wrapped the pot with a heavy blanket and let it ferment for 6 to 7 hours.

We puree the amazake with a blender to achieve smooth texture(left one on the picture above). The sweetness ofAmazake is come from only rice. No sugar, no additive, but it’s surprisingly sweet and has earthy, floral flavor. We love to share this recipe because we would like you to enjoy freshly made amazake at your home!

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Amazake sesame sauce (yield 1/2 cup)

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Ingredients:

  • 6 tablespoon Sesame seed, toasted, ground
  • 3 tablespoon Amazake
  • 1 tablespoon Miso
  • 1~2 tablespoon Dashie

How To Make:

  1. Combine ground sesame seed, amazake, and miso, and thin out with dashi to desired thickness.
  2. Mix with vegetables, such as cooked kale, green beans, asparagus, cauliflower, and cucumber. This sauce going well with almost any vegetables.
  3. Enjoy!

Tip:

You can use either white and black sesame seed. This sauce is great with not only vegetables, but also good with steamed chicken or chilled tofu.

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Shiokoji Marinated Tofu (yield 4 serving)

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Ingredients:

  • 1 package(16oz) Firm tofu
  • 2~3 tablespoon Shiokoji

How To Make:

  1. Drain tofu and cut into 4 pieces, about 1 inch thickness.
  2. Spread Shiokoji both sides of tofu, wrap with paper towel, then place in container with plastic on top or ziplock bag and remove excess air. Refrigelate for 2 days to a week, depend on your taste. Salt in shiokoji would pull water from tofu, it is better to discard excess liquid come out from tofu.
  3. Enjoy with sauteeing, making a dipping sauce, or put on your salad.

Tip:

The longer you marinade, the rich flavor you will get. Shiokoji breaks down protein in tofu and speed up fermentation process, then tofu becomes almost cheese-like flavor.

We use this tofu for Chicken tofu ball. Sauteed Shiokoji tofu would be nice entree for meatless Monday dinner!

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Siokoji Cucumber Wakame Rice (yield 2~3 serving)

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Ingredients:

  • 2cup Cooked rice (hot)
  • 1 tablespoon Dried wakame (seaweed)
  • 1 teaspoon Toasted sesame oil
  • 1 teaspoon Toasted sesame seed
  • 1/2 teaspoon Fresh ginger (mince)
  • 2 teaspoon Shiokoji, devided
  • To taste Chile flakes
  • For sagohachi pickling cucumber
  • 1 each Persian cucumber (or Japanese cucumber)
  • 1 tablespoon Sagohachi

How To Make:

  1. Cut a cucumber in half lengthwise. Place in zip-lock bag with 1 tablespoon Sagohachi and marinade in fridge for 1~2days.
  2. Slice cucumber and squeeze excess liquid.
  3. Meanwhile hydrate wakame seaweed with 2 teaspoon water and 1 teaspoon Siokoji, let it sit for 15 to 30 minutes. Squeeze out excess liquid.
  4. Heat sesame oil in a pan over medium high heat, and stir wakame seaweed for 30 seconds. Turn off the heat and add rest of 1 teaspoon Siokoji, ginger and sesame seed.
  5. Fold wakame and pickled cucumber into rice when it still hot, and sprinkle chili flakes. Adjust seasoning.
  6. Enjoy

Tip:

Refreshing cucumber and sesame flavor would be nice for spring to summer. Sagohachi cucumber has much more complexity than just salted cucumber. We love this simple but flavorful rice.

For kids, you can skip ginger and chili flakes.

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Tamagoyaki (Japanese homestyle omelets) (yield 1 omelets)

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Ingredients:

  • 2 each Eggs
  • 2 tablespoon Amazake
  • 2 tablespoon Dashi (or water, or vegetable stock)
  • 1 teaspoon Siokoji

How To Make:

    1. Whisk all ingredients until smooth.
    2. Heat a nonstick pan (preferably square pan for Japanese omelets) over medium heat. Lightly oil the pan, and pour 1 ladleful egg mixture into a pan and swirl to spread evenly.
    3. Roll the egg from the edge before the egg has not completely set, like making a log. Pour another ladleful egg mixture and repeat the process with the roll of egg at the end. By repeating this process, you will build a thin layer on the egg roll. Continue until you use up all the egg mixture.
    4. Remove from the pan and cool for 3-4 minutes. Cut into about ½ inch thick pieces.
    5. Enjoy

Tip:

Tamagoyaki is a staple dish for breakfast and lunch box.This lightly sweet omelet is Japanese comfort food, taste of Mom. How it’s seasoned is different by each household, but in my memory-lane, it has been always sweet side.

Originally Tamagoyaki is made by repeating cooking thin layers of eggs and rolled into a log. There is a special rectangular Tamagoyaki pan to make it a little easier, but you can use regular round pan as well. But, if you find it is difficult to make a roll, you may cook like making a regular omelets, or making scrambled egg.

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Creamy Amazake Coconut Sauce (yield 1 cup)

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Ingredients:

  • 1/2 cup Amazake
  • 1/2 cup Unsweetened coconut milk
  • Your favorite fruits such as berries, peaches, mango

How To Make:

  1. Combine amazake and coconut milk. Enjoy with your favorite fruits!

Tip:

Amazake has natural sweetness came from rice, because Koji turns starches in rice into natural sugar. Amazake is also probiotics and good source of vitamin Bs. Enjoy this creamy, milky, non sugar, daily free dessert sauce without any guilt.

This sauce is going well with tart fruits such as berries, stone fruits, and tropical fruits.

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Californian Miso Tofu Dip (yield 2 cups)

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Ingredients:

  • 6oz (1/2 package) Silken tofu
  • 1 tablespoon Miso
  • 1 teaspoon Shio koji
  • 6oz (about 1 each) Avocado
  • 2 tablespoon Chopped onion
  • 1 tablespoon Chopped parsley (or any herbs)
  • 2 tablespoon Fresh lemon juice

How To Make:

  1. Slice tofu into ½ inch thick. Spread miso and siokoji mixture on both sides of tofu. Marinade for a day.
  2. Puree all ingredients in blender, adjust seasoning.
    You may add sagohachi or amazake to balance its taste.
  3. Enjoy!

Tip:

This vegan dip is great for vegetable sticks, pita chips, and also yummy as sandwich spread. You can use our White Miso, Chickpea Miso, or Kyoto Sweet Miso.

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Sagohachi Vinaigrette (yield 1/2 cup)

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Ingredients:

  • 2 tablespoon Sagohachi
  • 2 tablespoon Apple cider vineger (or any your favorite vinegar)
  • 2 tablespoon Olive oill
  • 1 tablespoon Shallot, chopped
  • 1 clove Fresh garlic, grated
  • To taste Salt, black pepper

How To Make:

  1. Combine all ingredients except olive oil. Whisk the mixture while gradually add olive oil in a stream for creamy vinaigrette.
  2. Enjoy with your salad green!

Tip:

Sagohachi has a natural sweetness and umami flavor, therefore, you can cut any sugar, and also you can reduce oil in vinaigrette. Which mean, this vinaigrette is not only YUMMY (of course), but also lower in calorie and healthier! (and EASY!)

By changing vinegar and oil, such as rice vinegar, sherry vinegar, red wine vinegar, sesame oil, nut oil and so on.., you can create your own flavor! Adding fresh herbs and/or spices would be nice, too.

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Amazake Ginger Sesame Miso (yield 1 cup)

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Ingredients:

  • 3 tablespoon White Miso
  • 3 tablespoon Amazake
  • 1.5 tablespoon Toasted sesame oil
  • 2 tablespoon (about 1inch) Fresh ginger (mince)
  • 2 tablespoon Toasted sesame seed
  • As needed Dashi or water

How To Make:

  1. Gentry warm toasted sesame oil until fragrant.
  2. Meanwhile, coarsely grind toasted sesame seed with a spice grinder or a mortar.
  3. Combine all ingredients and mix well.
  4. Thin out with dashi or water as you like.
  5. Enjoy!!

Tip:

Amazake Ginger Sesame Miso is perfect for dipping sauce for vegetable sticks, especially for cucumber. Also delicious with tofu steak, grilled chicken, pork chop, and grilled fish (salmon, cod, scallop etc.). I love to eat with steamed rice (or making grilled rice ball aka “Yakionigiri”).

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Shiokoji Chicken Tofu Ball (28 balls)

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Ingredients:

  • 1 pound Chicken thigh, boneless, skinless
  • 7oz Firm Tofu
  • 4 tablespoon Siokoji
  • 2 each Green Onion, sliced crosswise
  • 6 oz (about 3 inches) Lotus Roots, chopped
  • 2 tablespoon Ginger, minced

How To Make:

  1. Cut chicken thigh into bite size and put in a zipper bag with 3 tablespoon Siokoji. Marinade for about 1 day.
  2. Slice tofu into ½ inch thick and spread rest of Siokoji(1 tablespoon) on. Wrap with paper towel and refrigerate for 1 day.
  3. On next day, chop roughly the marinated chicken thigh. Crush marinated tofu. Combine all ingredients and mix well.
  4. Preheat an oven for 350F. Meanwhile, make a ball with about 2 tablespoon chiken-tofu mixture.
  5. Bake the balls on oven paper lined sheet tray. Bake for about 20 minutesu.
  6. Enjoy!!

Tip:

This chicken-tofu mixture can be stuffed in a portobello mushrooms or other vegetable and bake them in same temperature ovens. We recommend to spread 1~2 teaspoon of ginger miso on mushrooms before stuffing the mixture.

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Shio Koji

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How To Make:

  1. You will need one Aedan Shio-koji Kit (Koji mixed with salt), one cup of water (240 cc) and a container with lid.
  2. Mix the koji and the water and transfer to the container.
  3. Leave the container at room temperature and stir thoroughly once a day.
  4. After one week to ten days, when the koji looks fluffly and the saltiness becomes milder, then the shio-koji it’s ready. (The koji will release a nice aroma!).
    After it’s done, keep refrigerated.

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Miso Glazed Eggplant

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Ingredients:

  • 2 long Japanese eggplants or 4 small Italian eggplants (about 3/4 pound)
    Salt to taste
  • 1 teaspoon sesame oil, plus additional for the baking sheet
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 2 tablespoons white or yellow miso (we suggest our country miso)
  • 1 tablespoon sugar

How To Make:

  1. Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.
  2. Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.
  3. To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
  4. Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-1/2-inch slices.

Recipe from a NYTimes article by By MARTHA ROSE SHULMAN Published: September 13, 2013.

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358 Pickles

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Ingredients:

  • 8oz vegetables (such as cucumber, carrots, radish, and peppers)
  • 1 fresh ginger (thumb finger size, julienned)
  • 4-6 tablespoon Sagohachi Pickling liquid

How To Make:

  1. Cut the vegetables you would like to make pickles with into bite size.
  2. Put the vegetables, ginger, and sagohachi Pickling liquid in a plastic bag. Put in a refrigerator and leave 2hours to overnight.
  3. Enjoy!

Tip:

We love pickle Japanese Cucumber or Persian Cucumber for summer. Also, raw asparagus and summer squash are good to pickle with our Sagohachi, too. Please let us know when you find out unique and yummy pickles with our Sagohachi Pickling liquid!

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Shio Koji Brined Roast Turkey

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Ingredients:

  • Makes enough brine for one 18- to 20-pound turkey 18~20 lb Turkey
    4oz Shio Koji
  • 1/2 cup Sea Salt (110g)
  • 10 cups water (2400 ml)
  • 2 Lemon and your favorite herbs

What You'll Need:

Soaking a turkey overnight in a solution of shio koji, salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. Follow our instructions to prepare a perfect brined turkey for your next feast.

How To Make:

  1. Position a rack in the lower third of an oven and preheat to 400°F. Place the turkey on a rack in a large roasting pan.
  2. Roast for 30 minutes, then reduce the oven temperature to 325°F.
  3. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and into the thigh registers 175°F, about 2 hours more.
  4. Transfer the turkey to a carving board, tent with foil and let rest for about 30 minutes before carving. Serves 12 to 14.

公開日:
最終更新日:2020/11/05