Red miso soup, with lots of shimeji mushrooms, iriko (dried fish), stalks of shungiku (chrysanthemum), cubes of momen-tofu.
Leaves of shungiku as a salad.
Seki-han, red rice, made with brown rice and azuki beans.
Soup made with the black miso paste is called “aka-dashi” (red broth). That’s synonym with miso-soup as Japan is a very conformist country and during many years, many restaurants all over the country have presented an invariable set of “standard dishes” and the standard miso soup was red… Now if you look at specialties of different places, familial habits, it’s very different and miso soup is made in all shades.
The shungiku (chrysanthemum) leaves have fresh and slightly bitter taste. A bit like ruccola (rocket salad), but less pronounced.
They “cook” very quickly, so they are often used for hot pots. I have added the dressing (spicy fragrant sesame oil, black rice vinegar, shichimi 7 spices) after taking the first photos. Because that imediatly becomes this :
Cal432.9 F12.8g C69.2g P33.3g
Quand je vois tout ce que tu fais toi aussi avec la gastronomie japonaise, ce serait peut-etre une bonne idee d’etablir un reseau d'”etrangers aux prises avec la gastronomie locale au Japon! LOL
Oui, c’est une bonne idee. Mais tu le verrais sous quelle forme ?
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