I made this with elements of red (carrots and my homemade aka miso) and white (taro and shiro miso) in observence of the traditional colors of the Japanese New Year 正月 (shogatsu) . I didn’t actually make any traditional Japanese Near Year foods (お節料理), but I may still – I have some burdock for gobo kinpira :3 . Anyways, click on the image to make it a little bigger (and check out my dirty stove – oh yes! ).
This is typically my breakfast, but I was hungry for breakfast when I got home from work today.
Salt-broiled salmon with pickled ginger, steamed broccoli stalks tossed with goma dare and toasted sesame seeds, shiro miso with tofu and scallion and brown rice – simple and delicious!
One of the reasons I started cooking Japanese food was miso. I love miso. I love the deep earthy smell of hatcho miso, the sweet light taste of shiro miso and the robust saltiness of aka miso. One of my favorite breakfasts is a bowl of miso soup with wakame and tofu, a bowl of brown rice with a pickled plum and a cup of hot green tea. Miso forms a strong foundation in Japanese cooking; as essential in the Japanese chef’s kitchen as butter or milk in a Western chef’s kitchen. So naturally, I make my own miso.
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