Since coming home I've been making miso soup myself, and realizing again how much I like it! I've decided I prefer an awase miso, a mixture of the Saikyo and Sendai misos that I got for the Washoku Warriors challenge this month, but I still haven't figured out the right balance of miso to gu (stuff in the soup) and often end up with a bowl full of tofu and leek with a very little bit of broth...
I've loved exploring the Washoku Warrior's theme ingredient of miso this month. And you know how it is when you are thinking about something you seem to see it EVERYWHERE? Well, that's how it has been for me with miso recently!
There was the miso cheese at the Nagato Dairy Farm in Nagano prefecture.
The miso and cheese flavours mixed really well, and paired with the farm's crusty and still warm from the oven bread, disappeared almost immediately despite the fact that we had already eaten a delicious lunch of cheese pizza and ice cream!
Then there wasy the miso jam and miso pudding at a specialty stall at the Dangozaka rest-stop on the highway between Matsumoto and Tokyo.
Then I stumbled across an amazing miso store in my neighbourhood!
Who knows what else is out there to be tried?