#chef sakai

[a-forbidden-detective]

The five-course meal that sent the older guests to sweat their arses. (Chapter 38 vs Episode 23)

[justanoldbat]

No one served as much cunt in the 90s as Iron Chef Sakai.

[ttto-ok]

go listen to FISH DESSERT, a podcast about iron chef japan (i did the logo. also it's a very good show)

we've got: pro wrestling! the reasons certain foods are fancy! rosanjin, who was the funniest jerk imaginable and also the reason japanese cooking is what it is! the video game earthbound! a TV fortune teller who tried to scam a kind of Japanese Henry Kissinger figure!

[drgeoduck]

Best Supporters - Geoduck - ミスター味っ子 | Mister Ajikko (Anime) [Archive of Our Own]

Cooks at a paella-making contest and their biggest fans.

[chefkevinashton]

Syosaku Knife Review 2025

I have just published my long awaited Syosaku kife review on my YouTube channel, so if you love cooking and are looking to upgrade your kitchen knives the video might be a great place to start. Buying a decent knife these days can be a bit of a minefield, with claims and counter claims, so let me share with you my own experience. Carbon Steel v Stainless Steel When I first went to culinary school…

[virtualyric]

Remember that time that Jeffrey Steingarten told Sakai Hiroyuki that bay leaves are poisonous?

[curiousaromantic]

Just finished Ghost of Tsushima main storyline AND Iki Island DLC.

sighs

GOD FUCKING DAMMIT, OMG

One of the best games I’ve ever played tbh, it was beautiful, I fell in love with Jin Sakai and his character, like, he is genuinely a beautiful person and omg I felt pretty charmed by his resolve throughout the entire game—more men like Jin Sakai please. (yuna youre so lucky girl…)

I’m not much of a gamer myself, kind of I guess, I play when I have free time in my PS5 and when it comes to action games I’m a coward lol idk why whenever I am pushed into a battlefield I freak out (I almost had a heart attack when I started Ghost of Tsushima and the mothafuckers sent straight to fight at Komoda Beach, HELLO? The intro was so beautiful tho…). But Ghost of Tsushima balanced everything very well, and I enjoyed doing NPCs side missions, I felt powerful and badass.

(The way how the fear that the Ghost inflicts on his enemies is portrayed??? Chef’s kiss honestly. And the Records items, especially Conversations with the Khan, I enjoy the lore with so so so so much glee hehe.)

The characters, I fell in love with the characters. I knew I liked videogames when I first played Far Cry 4 and the characters felt so dear to me, and Ghost of Tsushima brought me back to when I was like 9?? and I was playing FC4 on my dad’s PS3. Jin’s story and the rest of the characters’ Tales hypnotized me, idk. The flashbacks, the foreshadowing, the small conservations within Jin and the others…I was sobbing in the ending and in Masako’s and Yuna’s tales. AND THE LOVELY WAY WE GOT SO MUCH APPROACHES TO IMPORTANT THEMES AS WOMEN EMPOWERING, FAMILY, QUEERNESS, TRADITIONALISM, ETC. jin baby you deserve the world.

Ngl, while I was playing the game not only I cherished every single interaction of Jin and his allies/friends, but I was glad he had the time to talk and rest, yk? And that’s why I love Yuna so much, gods.

From what I’ve seen, many ship Ryuzo and Jin, and while I kind of understand and respect Ryuzo, I don’t personally ship them. I was too excited to duel him the moment he was deemed a traitor lol, this game brought out the worst side of me (i was cackling when i got the ghost stance, run fuckers!). I did cry a lot on Iki Island whenever Jin had Ryuzo’s hallucinations, like, ouch, I would hurt forever if a childhood friendship ended like that.

(Talking about Iki Island, Kenji doing a cameo there LMAO, and Jin teasing him with “so you left Tsushima and you didn’t even bothered to say goodbye?” AJDKAKDKAKS YES YOU TELL HIM JIN)

Now, Jin and Yuna??? Muah muah muah, they are soulmates, romantic or platonically or both. Its the way Jin (throughout the story this loyalty builds up, love that) does everything no questions asked when it comes to Yuna, going with her to her tales? Damn Jin straight went and brought her heads! How romantic. The way Kenji was like “he cannot refuse if I tell him Yuna’s waiting”, AND THE WAY JIN HIMSELF OUTRIGHT SAYS THINGS LIKE ‘I would give my life for you’ OR ‘so you and Takeshi…?’ Hehehe they are so precious. They are definitely in love your honor, at least for me.

Wish I could still find the characters in the map or something after the main story ends, I’m at my new home behind Omi Monastery full of nostalgia because Jin’s home is a mosaic of gifts and remembrances of everyone he has known. Yuna’s gift, Ryuzo’s hat, Taka’s hook, Kenji’s sake, First Horse’s saddle (Nobu precious, I wish you had been there with me 😭) and lots of other stuff from Masako, Ishikawa, Lord Shimura, and many others that I don’t remember rn. Like, it is clear Jin loves his homeland, his people, his friends, I’m sure he would have made a perfect Lord, aw.

Thank you for reading my venting. Now, I need fanfics.

[ecargmura]

Ron Kamonohashi's Forbidden Deductions Episode 22 Review - One Of Them Is The Culprit

The pacing of this episode was a bit too fast as Ron and Toto are already at the beginning of the new case as the previous one ends just like that. Though, I do get why they did this because there are only a few more episodes left and this upcoming arc definitely feels like something very important with how the story transitioned to it.

Professor Aoe being Himeno’s killer was obvious, yet his motives for killing her was messed up. Himeno was unfortunately the victim because she was the one chosen to go into the room that night. It could’ve been anyone as Aoe planned threatening letters for all four of them and chose the one that contained that specific victim. It means that Himeno just happened to get unlucky. The fact that the composed Aoe is actually depraved and sociopathic mama’s boy who fabricates his research to get to where he is now is quite the twist, especially when he wanted to suicide bomb. It was cool seeing Ron actually getting angry without his culprit condemning powers and that his actions of stopping the professor were all by his own will. The professor definitely deserved it; Chikori should’ve slapped him.

It’s interesting how Himeno and Chikori are so alike yet also foils of each other in that Himeno’s admiration of Aoe got her killed while Chikori’s admiration of Toto makes her strong. This was also good development for Chikori in the sense that meeting someone that could’ve been her soulmate resolves her to work even harder at her job. I can’t help but to want to root for her.

The side effects of Ron’s medicine causes him to pass out, but when he wakes up, the story slowly shifts to focusing on a strange, seventeen-year-old letter that was in Ron’s mailbox. It’s an invitation to an auberge, which is where our dynamic duo goes; it also contains an emerald. Though, I do wonder why Toto is tagging along despite the invitation being for Ron only. The other attendees feature an international cast of Americans, Italians and English. This means that Toto and the chef are the only two Japanese people with Ron most likely only being partially Japanese.

A new setting definitely means a new murder case will happen and this definitely reminds me of the observatory case where having a lot of people means that there’s going to be multiple murders and someone relating to the M Family. I wonder who’s going to be the first to die? I wonder who’s going to be the culprit? I got my eye on the Tiger Dan guy because his name is related to an animal and we all know those named after animals are very important to the story.

The voice acting cast is still crazy as heck. First, I want to talk about Nobuo Tobita’s performance as Aoe with the way he finally shows his true psychotic nature and how he started yelling for his mother during his arrest. That was some good voice acting. Now for the cast of the Auberge arc. It’s pretty crazy. You have Takehito Koyasu as Tiger Dan, meaning you know he’s going to be important. Not only that, we have rising star Ikumi Hasegawa as Mia Costa; you might recognize her voice from Frieren where she voiced Ubel or Wind Breaker where she voiced Kotoha. The chef Sakai is voiced by Shogo Sakata, another rising star; he’s in Blue Box as Nishida and Wind Breaker as Anzai. I’ll get to more details of the other characters’ voice actors in future episodes.

Though, I have to say, the auberge is beautiful! The house and the garden really amps up both the beauty and the mystery of it. Too bad there’s definitely going to be damage as is all murder cases. What are your thoughts on this episode?

[thegroves]

hey, did you see EVIE* at the grove? looks like they got a new job… guess we'll be seeing a lot of them! (sakai moka is now taken)

*we would need a new job!

꒰ა ♡ SAKAI MOKA. TWENTY. SHE/HER. — welcome to the fiorire team, EVIE NOMURA! it looks like you just got a PART TIME job working at STUFF-A-FLUFF as a FLUFF PASTRY CHEF. you’ve lived in sunrise for THREE WEEKS, right? well, i read your file and noticed you’re a SAGITTARIUS… we have a lot of those but you seem to be very VIVACIOUS and a little STUBBORN, so you’ll fit right in. by the way, i saw you hanging around VIRTUE PARK listening to MARIA by JUSTIN BIEBER earlier! try not to play it on the store speakers too much, the customers are getting pretty tired of hearing it. see you soon! ꒰ A. 21+. CST. ꒱

[a-forbidden-detective]

For @fluffbruary

December 14 2024 : book | horizon | hug

“His presence is Enchantment — You beg him not to go —” —Emily Dickinson

“I… I don’t know which one I am… What am I supposed to do?”

Toto didn’t know what to say to his friend. He sat there with sadness in his heart. Ron was lying on the floor languishing in a flurry of emotions, mostly negative. He wanted to cry but couldn’t. So much anger and frustration. What he discovered was not the answers to his questions that he was not aiming for.

My dad called himself Eliot Moriarty! Of all the family names, this one family I loathe most of all! What a cruel joke it is.

The chain of events became interesting but it interrupted Ron’s way of thinking. All the fragments came together and he did not know what to do with the new information.

The police officer squatted with his left knee on the floor in disbelief. He wanted to convey his feelings to Ron that he was not alone.

How can I tell him that I am here? Always here.

He longed to touch him, to pull his friend back to earth, but he was worried that it was Ron what least wanted. If only Toto could squeeze his shoulder…

Ron covered his eyes, as if he was hiding from everything, as if this took away the confidence in him. All of a sudden the ambition to be the No. 1 detective in the whole world just like his ancestor, Sherlock Holmes, vanished from his eyes. All he had now was shame. Shame, guilt, anger.

Ron…

A scream and a pair of shoes running aimlessly toward the police officer was inconsolable. Chef Sakai tried to look for him everywhere in the hotel to report that there was another murder, the third one in a span of half an hour. The young chef was rattled by the senselessness of it all in which he was one of the suspects. On top of that he was out of his wits shit scared that he could end up as the next victim. He did not even notice that Ron was on the floor. After Toto assured him that he and the forbidden detective would follow suit, he went up to Ron.

It is now or never. Ahh, pull yourself up together, Ron!

“Ron, let’s go!” Toto grabbed Ron’s collar, his eyes opened yet dull and lifeless, the blue sparkle gone, as if he were giving up. Without saying anymore, Toto pulled him up and half-hugged the forbidden detective consoling him.

Everything will be all right, Ron, I don’t know how, but remember that I will stay with you. I will never leave you alone.

Toto lead the way to the next case while he carried Ron in his arms.

~ fin~

Why do I have this feeling that Toto was dying to connect to Ron through tactility? If Chef Sakai didn’t show up Toto would have probably taken Ron into his arms or at least squeezed his shoulder to tell him he was not alone judging from the latter scenes where he grabbed Ron’s collar to pull himself together.

[tameblog]

If you enjoy Japanese cuisine, you've probably had your fair share of miso, likely in the form of soup. The thick paste is distinctively complex, as it manages to taste sweet, salty, nutty, earthy, and umami all at once. If you're not already using miso in your cooking, it's time to add it to your rotation. The condiment can elevate everything from single ingredients (like butter) to homemade dishes (like stew). Learn all about miso from Japanese food experts, including the different types of miso and how to store, buy, and use this unique ingredient. Sonoko Sakai, chef, cooking teacher, and author of Japanese Home Cooking Masaharu Morimoto, chef/owner of Morimoto Restaurants, chef and judge of Morimoto’s Sushi Master on Roku Channel Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn, N.Y. What Is Miso? Miso, a fermented soybean paste, is a culinary staple in Japan, says Sonoko Sakai, chef, cooking teacher, and author of Japanese Home Cooking. It’s made using just four ingredients: cooked soybeans, grains (typically rice), salt, and koji mold, a type of fungus scientifically known as Aspergillus oryzae. The koji works by producing enzymes, which break down proteins and starches. This results in fermentation, which produces alcohols that are responsible for the rich flavor of miso. As with other fermented foods, miso is a source of probiotics, or live "good" bacteria that benefit the gut. The paste is also rich in protein, as soybeans are one of the top sources of plant-based protein. Types of Miso According to Sakai, the color, flavor, and texture of miso can vary greatly, depending on the ratio of soybeans vs. grains; it can also be made entirely of soybeans or grains. Other factors that affect the characteristics of miso include the percentage of koji, type of grains, amount of added salt, total fermentation time (which can range between six months to three years or more), and addition of sweetener, if any at all. With all those variations, it's not surprising that miso can boast a variety of flavors, ranging from sweet honey to deep and smoky caramel. In general, miso can be categorized into three types: White miso: Also known as shiro miso, white miso is made with more rice than soybeans. It uses less salt than other varieties, so it’s sweeter and less intense, says Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn.Yellow miso: Yellow miso is also called shinsho miso. Compared to white miso, it uses barley and more soybeans, and it’s fermented for a longer time. This gives it a saltier flavor, though it’s not as salty as red miso, says Terada.Red miso: Made with a higher percentage of soybeans vs. grains, red miso is fermented for a long time, giving it a more intense flavor and darker color, says Terada. It's saltier than white or yellow varieties. It's also known as aka miso. Other types of miso include mixed miso, or awase miso, which is made by combining white and red miso, says Terada. Miso can also be made with 100 percent soybeans to produce hatcho miso, which is very dark in color, says Sakai. How to Buy Miso Miso is available at most grocery stores, typically in the Asian section or in the refrigerated section near the tofu. However, the options might be limited, so it's best to visit a specialty Asian or Japanese supermarket if you want more variety. In either case, there are several things to consider when shopping for high-quality fermented miso. "Check the packaging to make sure there’s no MSG or other additives on the ingredients list," says Terada. It should also be labeled "naturally fermented" and "unpasteurized." According to Sakai, pasteurization will destroy the beneficial bacteria responsible for making fermented foods so healthy to begin with. How to Store Miso Once opened, a container of miso should be stored in the refrigerator. Here it will last for about one year, according to the company Hikari Miso. This long shelf-life is due to its high salt content, which acts as a preservative. White miso generally has a shorter shelf-life than other varieties, as it’s fermented for less time, says Sakai. Darker miso tends to last longer, and it will continue to ferment and get stronger in the fridge as time goes on. Freezing According to Masaharu Morimoto, chef and judge of Morimoto’s Sushi Master, it's also possible to store miso in the freezer, which may be useful if you have a large amount of miso or don't use it often. "Miso can be safely stored for up to six months in the freezer without losing its quality," explains Morimoto. You can freeze it in a resealable freezer-safe plastic bag or an ice cube tray, then place the cubes in a freezer bag. "When you want to defrost [the miso], take it out of the freezer and defrost in the fridge overnight. In the morning, you'll have perfectly good miso ready to serve," says Morimoto. How to Use Miso in Recipes Yuki Sugiura Miso is impressively versatile, and it can be used in place of salt in sweet and savory dishes alike. As Sakai notes, it "adds an extra layer of umami and flavor that never existed in Western cuisine." Soup: Miso is primarily used to season soup, so if you're new to the paste, “putting it in soups is the easiest way to start,” says Sakai. Try it in ramen or, for a simpler take, mix it in hot water for an instant miso soup; white miso is usually used for this purpose, says Morimoto. You could even add it to soups from other cuisines, such as minestrone, for an unexpected twist. Stews: Miso can be used to elevate stews, chilis, and stir-fries. Simply stir a spoonful or two into the dish during cooking. Burgers: Fold miso into ground meat for burgers (or vegetables and beans for plant-based iterations). Sauces and condiments: The soybean paste works especially well with sauces and condiments, as proven by our miso-tahini dip. Another approach is to add a bit of miso to store-bought condiments like hummus or mayonnaise for a quick hit of umami and to give the condiments a new depth of flavor. Butter: Miso is exceptionally delicious with butter; make our miso butter pasta or combine the paste with unsalted butter for an instant spread, as recommended by Sakai. Salad dressings: Use miso in a salad dressing, like our orange-miso dressing. This approach is less common but offers a powerful flavor that can elevate any salad, says Morimoto. Marinades: Similarly, miso lends itself well to marinades for vegetables and proteins. For example, mix it with ingredients such as mirin (for black cod with miso) or soy sauce (for grilled zucchini with miso) for a Japanese-inspired meal. You can also simply rub it on the main ingredient before cooking, as seen in our miso-tomato braised short ribs. The rich umami flavor of red miso makes it a common candidate for marinades and glazes, says Morimoto, but you can use any type of miso. Desserts: Even desserts can benefit from miso; they can turn classic confections—like chocolate chip cookies or banana bread—into salty, sweet delights.  Source link

[ramestoryworld]

If you enjoy Japanese cuisine, you've probably had your fair share of miso, likely in the form of soup. The thick paste is distinctively complex, as it manages to taste sweet, salty, nutty, earthy, and umami all at once. If you're not already using miso in your cooking, it's time to add it to your rotation. The condiment can elevate everything from single ingredients (like butter) to homemade dishes (like stew). Learn all about miso from Japanese food experts, including the different types of miso and how to store, buy, and use this unique ingredient. Sonoko Sakai, chef, cooking teacher, and author of Japanese Home Cooking Masaharu Morimoto, chef/owner of Morimoto Restaurants, chef and judge of Morimoto’s Sushi Master on Roku Channel Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn, N.Y. What Is Miso? Miso, a fermented soybean paste, is a culinary staple in Japan, says Sonoko Sakai, chef, cooking teacher, and author of Japanese Home Cooking. It’s made using just four ingredients: cooked soybeans, grains (typically rice), salt, and koji mold, a type of fungus scientifically known as Aspergillus oryzae. The koji works by producing enzymes, which break down proteins and starches. This results in fermentation, which produces alcohols that are responsible for the rich flavor of miso. As with other fermented foods, miso is a source of probiotics, or live "good" bacteria that benefit the gut. The paste is also rich in protein, as soybeans are one of the top sources of plant-based protein. Types of Miso According to Sakai, the color, flavor, and texture of miso can vary greatly, depending on the ratio of soybeans vs. grains; it can also be made entirely of soybeans or grains. Other factors that affect the characteristics of miso include the percentage of koji, type of grains, amount of added salt, total fermentation time (which can range between six months to three years or more), and addition of sweetener, if any at all. With all those variations, it's not surprising that miso can boast a variety of flavors, ranging from sweet honey to deep and smoky caramel. In general, miso can be categorized into three types: White miso: Also known as shiro miso, white miso is made with more rice than soybeans. It uses less salt than other varieties, so it’s sweeter and less intense, says Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn.Yellow miso: Yellow miso is also called shinsho miso. Compared to white miso, it uses barley and more soybeans, and it’s fermented for a longer time. This gives it a saltier flavor, though it’s not as salty as red miso, says Terada.Red miso: Made with a higher percentage of soybeans vs. grains, red miso is fermented for a long time, giving it a more intense flavor and darker color, says Terada. It's saltier than white or yellow varieties. It's also known as aka miso. Other types of miso include mixed miso, or awase miso, which is made by combining white and red miso, says Terada. Miso can also be made with 100 percent soybeans to produce hatcho miso, which is very dark in color, says Sakai. How to Buy Miso Miso is available at most grocery stores, typically in the Asian section or in the refrigerated section near the tofu. However, the options might be limited, so it's best to visit a specialty Asian or Japanese supermarket if you want more variety. In either case, there are several things to consider when shopping for high-quality fermented miso. "Check the packaging to make sure there’s no MSG or other additives on the ingredients list," says Terada. It should also be labeled "naturally fermented" and "unpasteurized." According to Sakai, pasteurization will destroy the beneficial bacteria responsible for making fermented foods so healthy to begin with. How to Store Miso Once opened, a container of miso should be stored in the refrigerator. Here it will last for about one year, according to the company Hikari Miso. This long shelf-life is due to its high salt content, which acts as a preservative. White miso generally has a shorter shelf-life than other varieties, as it’s fermented for less time, says Sakai. Darker miso tends to last longer, and it will continue to ferment and get stronger in the fridge as time goes on. Freezing According to Masaharu Morimoto, chef and judge of Morimoto’s Sushi Master, it's also possible to store miso in the freezer, which may be useful if you have a large amount of miso or don't use it often. "Miso can be safely stored for up to six months in the freezer without losing its quality," explains Morimoto. You can freeze it in a resealable freezer-safe plastic bag or an ice cube tray, then place the cubes in a freezer bag. "When you want to defrost [the miso], take it out of the freezer and defrost in the fridge overnight. In the morning, you'll have perfectly good miso ready to serve," says Morimoto. How to Use Miso in Recipes Yuki Sugiura Miso is impressively versatile, and it can be used in place of salt in sweet and savory dishes alike. As Sakai notes, it "adds an extra layer of umami and flavor that never existed in Western cuisine." Soup: Miso is primarily used to season soup, so if you're new to the paste, “putting it in soups is the easiest way to start,” says Sakai. Try it in ramen or, for a simpler take, mix it in hot water for an instant miso soup; white miso is usually used for this purpose, says Morimoto. You could even add it to soups from other cuisines, such as minestrone, for an unexpected twist. Stews: Miso can be used to elevate stews, chilis, and stir-fries. Simply stir a spoonful or two into the dish during cooking. Burgers: Fold miso into ground meat for burgers (or vegetables and beans for plant-based iterations). Sauces and condiments: The soybean paste works especially well with sauces and condiments, as proven by our miso-tahini dip. Another approach is to add a bit of miso to store-bought condiments like hummus or mayonnaise for a quick hit of umami and to give the condiments a new depth of flavor. Butter: Miso is exceptionally delicious with butter; make our miso butter pasta or combine the paste with unsalted butter for an instant spread, as recommended by Sakai. Salad dressings: Use miso in a salad dressing, like our orange-miso dressing. This approach is less common but offers a powerful flavor that can elevate any salad, says Morimoto. Marinades: Similarly, miso lends itself well to marinades for vegetables and proteins. For example, mix it with ingredients such as mirin (for black cod with miso) or soy sauce (for grilled zucchini with miso) for a Japanese-inspired meal. You can also simply rub it on the main ingredient before cooking, as seen in our miso-tomato braised short ribs. The rich umami flavor of red miso makes it a common candidate for marinades and glazes, says Morimoto, but you can use any type of miso. Desserts: Even desserts can benefit from miso; they can turn classic confections—like chocolate chip cookies or banana bread—into salty, sweet delights.  Source link

[alexha2210]

If you enjoy Japanese cuisine, you've probably had your fair share of miso, likely in the form of soup. The thick paste is distinctively complex, as it manages to taste sweet, salty, nutty, earthy, and umami all at once. If you're not already using miso in your cooking, it's time to add it to your rotation. The condiment can elevate everything from single ingredients (like butter) to homemade dishes (like stew). Learn all about miso from Japanese food experts, including the different types of miso and how to store, buy, and use this unique ingredient. Sonoko Sakai, chef, cooking teacher, and author of Japanese Home Cooking Masaharu Morimoto, chef/owner of Morimoto Restaurants, chef and judge of Morimoto’s Sushi Master on Roku Channel Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn, N.Y. What Is Miso? Miso, a fermented soybean paste, is a culinary staple in Japan, says Sonoko Sakai, chef, cooking teacher, and author of Japanese Home Cooking. It’s made using just four ingredients: cooked soybeans, grains (typically rice), salt, and koji mold, a type of fungus scientifically known as Aspergillus oryzae. The koji works by producing enzymes, which break down proteins and starches. This results in fermentation, which produces alcohols that are responsible for the rich flavor of miso. As with other fermented foods, miso is a source of probiotics, or live "good" bacteria that benefit the gut. The paste is also rich in protein, as soybeans are one of the top sources of plant-based protein. Types of Miso According to Sakai, the color, flavor, and texture of miso can vary greatly, depending on the ratio of soybeans vs. grains; it can also be made entirely of soybeans or grains. Other factors that affect the characteristics of miso include the percentage of koji, type of grains, amount of added salt, total fermentation time (which can range between six months to three years or more), and addition of sweetener, if any at all. With all those variations, it's not surprising that miso can boast a variety of flavors, ranging from sweet honey to deep and smoky caramel. In general, miso can be categorized into three types: White miso: Also known as shiro miso, white miso is made with more rice than soybeans. It uses less salt than other varieties, so it’s sweeter and less intense, says Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn.Yellow miso: Yellow miso is also called shinsho miso. Compared to white miso, it uses barley and more soybeans, and it’s fermented for a longer time. This gives it a saltier flavor, though it’s not as salty as red miso, says Terada.Red miso: Made with a higher percentage of soybeans vs. grains, red miso is fermented for a long time, giving it a more intense flavor and darker color, says Terada. It's saltier than white or yellow varieties. It's also known as aka miso. Other types of miso include mixed miso, or awase miso, which is made by combining white and red miso, says Terada. Miso can also be made with 100 percent soybeans to produce hatcho miso, which is very dark in color, says Sakai. How to Buy Miso Miso is available at most grocery stores, typically in the Asian section or in the refrigerated section near the tofu. However, the options might be limited, so it's best to visit a specialty Asian or Japanese supermarket if you want more variety. In either case, there are several things to consider when shopping for high-quality fermented miso. "Check the packaging to make sure there’s no MSG or other additives on the ingredients list," says Terada. It should also be labeled "naturally fermented" and "unpasteurized." According to Sakai, pasteurization will destroy the beneficial bacteria responsible for making fermented foods so healthy to begin with. How to Store Miso Once opened, a container of miso should be stored in the refrigerator. Here it will last for about one year, according to the company Hikari Miso. This long shelf-life is due to its high salt content, which acts as a preservative. White miso generally has a shorter shelf-life than other varieties, as it’s fermented for less time, says Sakai. Darker miso tends to last longer, and it will continue to ferment and get stronger in the fridge as time goes on. Freezing According to Masaharu Morimoto, chef and judge of Morimoto’s Sushi Master, it's also possible to store miso in the freezer, which may be useful if you have a large amount of miso or don't use it often. "Miso can be safely stored for up to six months in the freezer without losing its quality," explains Morimoto. You can freeze it in a resealable freezer-safe plastic bag or an ice cube tray, then place the cubes in a freezer bag. "When you want to defrost [the miso], take it out of the freezer and defrost in the fridge overnight. In the morning, you'll have perfectly good miso ready to serve," says Morimoto. How to Use Miso in Recipes Yuki Sugiura Miso is impressively versatile, and it can be used in place of salt in sweet and savory dishes alike. As Sakai notes, it "adds an extra layer of umami and flavor that never existed in Western cuisine." Soup: Miso is primarily used to season soup, so if you're new to the paste, “putting it in soups is the easiest way to start,” says Sakai. Try it in ramen or, for a simpler take, mix it in hot water for an instant miso soup; white miso is usually used for this purpose, says Morimoto. You could even add it to soups from other cuisines, such as minestrone, for an unexpected twist. Stews: Miso can be used to elevate stews, chilis, and stir-fries. Simply stir a spoonful or two into the dish during cooking. Burgers: Fold miso into ground meat for burgers (or vegetables and beans for plant-based iterations). Sauces and condiments: The soybean paste works especially well with sauces and condiments, as proven by our miso-tahini dip. Another approach is to add a bit of miso to store-bought condiments like hummus or mayonnaise for a quick hit of umami and to give the condiments a new depth of flavor. Butter: Miso is exceptionally delicious with butter; make our miso butter pasta or combine the paste with unsalted butter for an instant spread, as recommended by Sakai. Salad dressings: Use miso in a salad dressing, like our orange-miso dressing. This approach is less common but offers a powerful flavor that can elevate any salad, says Morimoto. Marinades: Similarly, miso lends itself well to marinades for vegetables and proteins. For example, mix it with ingredients such as mirin (for black cod with miso) or soy sauce (for grilled zucchini with miso) for a Japanese-inspired meal. You can also simply rub it on the main ingredient before cooking, as seen in our miso-tomato braised short ribs. The rich umami flavor of red miso makes it a common candidate for marinades and glazes, says Morimoto, but you can use any type of miso. Desserts: Even desserts can benefit from miso; they can turn classic confections—like chocolate chip cookies or banana bread—into salty, sweet delights.  Source link

[drgeoduck]

The chef boys go to the beach. Shenanigans occur.

[angusstory]

If you enjoy Japanese cuisine, you've probably had your fair share of miso, likely in the form of soup. The thick paste is distinctively complex, as it manages to taste sweet, salty, nutty, earthy, and umami all at once. If you're not already using miso in your cooking, it's time to add it to your rotation. The condiment can elevate everything from single ingredients (like butter) to homemade dishes (like stew). Learn all about miso from Japanese food experts, including the different types of miso and how to store, buy, and use this unique ingredient. Sonoko Sakai, chef, cooking teacher, and author of Japanese Home Cooking Masaharu Morimoto, chef/owner of Morimoto Restaurants, chef and judge of Morimoto’s Sushi Master on Roku Channel Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn, N.Y. What Is Miso? Miso, a fermented soybean paste, is a culinary staple in Japan, says Sonoko Sakai, chef, cooking teacher, and author of Japanese Home Cooking. It’s made using just four ingredients: cooked soybeans, grains (typically rice), salt, and koji mold, a type of fungus scientifically known as Aspergillus oryzae. The koji works by producing enzymes, which break down proteins and starches. This results in fermentation, which produces alcohols that are responsible for the rich flavor of miso. As with other fermented foods, miso is a source of probiotics, or live "good" bacteria that benefit the gut. The paste is also rich in protein, as soybeans are one of the top sources of plant-based protein. Types of Miso According to Sakai, the color, flavor, and texture of miso can vary greatly, depending on the ratio of soybeans vs. grains; it can also be made entirely of soybeans or grains. Other factors that affect the characteristics of miso include the percentage of koji, type of grains, amount of added salt, total fermentation time (which can range between six months to three years or more), and addition of sweetener, if any at all. With all those variations, it's not surprising that miso can boast a variety of flavors, ranging from sweet honey to deep and smoky caramel. In general, miso can be categorized into three types: White miso: Also known as shiro miso, white miso is made with more rice than soybeans. It uses less salt than other varieties, so it’s sweeter and less intense, says Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn.Yellow miso: Yellow miso is also called shinsho miso. Compared to white miso, it uses barley and more soybeans, and it’s fermented for a longer time. This gives it a saltier flavor, though it’s not as salty as red miso, says Terada.Red miso: Made with a higher percentage of soybeans vs. grains, red miso is fermented for a long time, giving it a more intense flavor and darker color, says Terada. It's saltier than white or yellow varieties. It's also known as aka miso. Other types of miso include mixed miso, or awase miso, which is made by combining white and red miso, says Terada. Miso can also be made with 100 percent soybeans to produce hatcho miso, which is very dark in color, says Sakai. How to Buy Miso Miso is available at most grocery stores, typically in the Asian section or in the refrigerated section near the tofu. However, the options might be limited, so it's best to visit a specialty Asian or Japanese supermarket if you want more variety. In either case, there are several things to consider when shopping for high-quality fermented miso. "Check the packaging to make sure there’s no MSG or other additives on the ingredients list," says Terada. It should also be labeled "naturally fermented" and "unpasteurized." According to Sakai, pasteurization will destroy the beneficial bacteria responsible for making fermented foods so healthy to begin with. How to Store Miso Once opened, a container of miso should be stored in the refrigerator. Here it will last for about one year, according to the company Hikari Miso. This long shelf-life is due to its high salt content, which acts as a preservative. White miso generally has a shorter shelf-life than other varieties, as it’s fermented for less time, says Sakai. Darker miso tends to last longer, and it will continue to ferment and get stronger in the fridge as time goes on. Freezing According to Masaharu Morimoto, chef and judge of Morimoto’s Sushi Master, it's also possible to store miso in the freezer, which may be useful if you have a large amount of miso or don't use it often. "Miso can be safely stored for up to six months in the freezer without losing its quality," explains Morimoto. You can freeze it in a resealable freezer-safe plastic bag or an ice cube tray, then place the cubes in a freezer bag. "When you want to defrost [the miso], take it out of the freezer and defrost in the fridge overnight. In the morning, you'll have perfectly good miso ready to serve," says Morimoto. How to Use Miso in Recipes Yuki Sugiura Miso is impressively versatile, and it can be used in place of salt in sweet and savory dishes alike. As Sakai notes, it "adds an extra layer of umami and flavor that never existed in Western cuisine." Soup: Miso is primarily used to season soup, so if you're new to the paste, “putting it in soups is the easiest way to start,” says Sakai. Try it in ramen or, for a simpler take, mix it in hot water for an instant miso soup; white miso is usually used for this purpose, says Morimoto. You could even add it to soups from other cuisines, such as minestrone, for an unexpected twist. Stews: Miso can be used to elevate stews, chilis, and stir-fries. Simply stir a spoonful or two into the dish during cooking. Burgers: Fold miso into ground meat for burgers (or vegetables and beans for plant-based iterations). Sauces and condiments: The soybean paste works especially well with sauces and condiments, as proven by our miso-tahini dip. Another approach is to add a bit of miso to store-bought condiments like hummus or mayonnaise for a quick hit of umami and to give the condiments a new depth of flavor. Butter: Miso is exceptionally delicious with butter; make our miso butter pasta or combine the paste with unsalted butter for an instant spread, as recommended by Sakai. Salad dressings: Use miso in a salad dressing, like our orange-miso dressing. This approach is less common but offers a powerful flavor that can elevate any salad, says Morimoto. Marinades: Similarly, miso lends itself well to marinades for vegetables and proteins. For example, mix it with ingredients such as mirin (for black cod with miso) or soy sauce (for grilled zucchini with miso) for a Japanese-inspired meal. You can also simply rub it on the main ingredient before cooking, as seen in our miso-tomato braised short ribs. The rich umami flavor of red miso makes it a common candidate for marinades and glazes, says Morimoto, but you can use any type of miso. Desserts: Even desserts can benefit from miso; they can turn classic confections—like chocolate chip cookies or banana bread—into salty, sweet delights.  Source link