WASHOKU: Recipes from the Japanese Home Kitchen (Ten Speed Press, 2005) provides a solid foundation to the principles and practice of washoku (balance and harmony) in the kitchen and at table. This workshop page enables me to guide you further.  

I welcome your feedback -- especially captioned photos with a brief description of your kitchen sessions when you try making the recipes posted here or in WASHOKU. Those interested in offering feedback, please download a set of guidelines for submitting and displaying your work. To further teaching goals, I may post some of the feedback to this site, adding my commentary.

Lesson NINE:
Fall Fruits & Flavored Miso Sauces

Western cuisines often pair cheese with fruit. In the Japanese kitchen a similar flavor profile – mellow-sweet tones enhanced by salty ones – can be achieved by napping fruit with flavored miso sauces. Fall fruits make an especially good match with miso. I like to pair plump rosy-fleshed figs with a lemony light-colored miso sauce while I find a ginger-infused, pungent red miso sauce beautifully complements crisp, juicy Asian pears.

Download the recipes for Fall Fruits with Flavored Miso and Flavored Miso Sauces and ENJOY!

Saikyo shiro miso
categories of

When it comes to describing miso, "red" refers to dark, russet-colored, full-bodied, fermented bean pastes such as SENDAI MISO (right).

"White" miso refers to pale, slightly sweet, creamy-textured pastes such as SAIKYO SHIRO MISO (left).
Sendai miso