I recently gave a lecture demonstration on miso and misoshiru (miso soup) at the New York Mutual Trading Company at the Japanese Restaurant Show in New York City. Let me share with you …
Some of the key points I made during my demonstration….
Point 1: Misoshiru in Japan is like coffee in America. We enjoy it at breakfast, lunch and dinner. You need milk or cream for your coffee. To miso soup, we add varieties of ingredients including seasonal produce, seafood, seaweed and other proteins such as pork, chicken and tofu. The resulting soup is not only delicious but nutritionally rich.
Point 2: Miso soup with tofu, wakame and scallion as often found in restaurants in the US…that’s boring, and I won’t blame you that you are not excited about miso soup because you have not tasted other delicious varieties.
Point 3: Miso soup is seasonal meaning that the choice of ingredients and the choice of miso between salty and sweet types varies throughlut the year in accordance with the seasons.Â
I will explain it further in my next blog entry.