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!  

Lesson SEVEN:


Miso is an important ingredient in the Japanese kitchen. In addition to thickening and seasoning soups, miso is used in many sauces, and as a "hidden flavor" (what the Japanese call kakushi aji) in ground meat mixtures (try adding some to hamburgers or meatloaf in lieu of salt -- you will be amazed at the richness and depth of flavor). Miso is also used in a variety of marinades... and that is the topic of this WASHOKUworkshop lesson.

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. 





 Click here to download a photo-illustrated BASIC PROCEDURE-RECIPE for miso-marinating fish.

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.