My cookbook, 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. ENJOY!
In WASHOKU, I provide a basic recipe for Miso-Marinated Broiled Fish pictured below, left (recipe on page 229) and miso-marinated tōfu (I called it "tōfu cheese" in the cookbook) pictured below, right (recipe on page 284).
For most miso marinades you will find that light-colored, creamy-textured, sweet SAIKYO SHIRO MISO (below, left) is the best choice. Assemble a basic miso marinade by combining 2 cups of miso with 3 tablespoons saké. For deeper color, and a slightly saltier flavor, add several tablespoons of a full-bodied red miso such as SENDAI MISO (below, center). If you prefer yeasty overtones, add barley-enriched MUGI MISO (below, right) instead.
SAIKYO SHIRO MISO
I welcome your feedback -- especially captioned photos with a brief description of your kitchen sessions when you try making the recipes above. 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.