#mutenka

[maiamaiden]

p4d scans, kanamin edition!

i’m surprised i’ve never seen anyone post the first pic. i noticed the different shirts while playing but i’d never seen a collection of all of them before

so i took the liberty of translating all of them (in order from left to right, top to bottom):

超つよい (choutsuyoi)：Super Strong (超(chou) is the same prefix used in danganronpa for “super high school level”. it can also mean “hyper” or “ultra”) 人生 (jinsei)：Life 忍者 (ninja)：Ninja (duh) 烏賊 (ika)：Squid 無添加 (mutenka)：Additive-free 仁義 (jingi)：Virtue 乳牛 (nyuumyuu)：Dairy Cow 東京 (toukyou)：Tokyo 名古屋 (nagoya)：Nagoya 大阪 (oosaka)：Osaka 博多 (hakata)：Hakata (a ward in the city of Fukuoka known for malls and craft stores (according to wikipedia)) ハワイ (hawai)：Hawaii 幸せになりたい。(shiawase ni naritai.)：(I) want to be happy.

kanami has some...weird shirts

[easyfoodnetwork]

From the Strategist: The Best Miso, According to Chefs

White, yellow, and barley miso | Courtesy of retailers

Chefs’ favorite white, yellow, and red miso pastes, from the Strategist

Miso, a fermented soybean paste, is an incredibly versatile ingredient that can be used for way more than just soup. “Miso is produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients,” says Nick Kim, chef and partner of omakase restaurant Shuko. The result is a paste that is high in both protein and vitamins, and packs a ton of flavor. A staple in Japanese cuisine for millennia, miso paste has countless uses in the kitchen, but “different misos are used for different reasons” based on the type and associated flavor profile, explains Maiko Kyogoku, the owner of Japanese restaurant Bessou in New York City.

The three basic types of miso include white, yellow, and red; as a general rule of thumb, “white miso is the mildest, yellow miso is more fermented, and red miso is the most assertive fermented flavor,” explains Masayoshi Takayama, the chef and owner of New York City’s Japanese and sushi restaurant Masa. To find the best kinds of miso you can buy, we asked Kyogoku, Takayama, Kim, and 14 other chefs about their favorites. As with lots of cooking ingredients, finding the right miso comes down to personal taste, Takayama notes, so we also asked the chefs how they use their favorite misos to help you choose the right one for your pantry.

Editor’s note: If you want to support service-industry workers who have been impacted by the coronavirus closures, you can donate to the Restaurant Workers’ Community Foundation, which has set up a COVID-19 Crisis Relief Fund, or One Fair Wage, which has set up an Emergency Coronavirus Tipped and Service Worker Support Fund. We’ve also linked to any initiatives the businesses mentioned in this story have set up to support themselves amid the coronavirus pandemic.

Best overall white miso

Hikari Organic Miso Paste, White

All of the chefs we spoke to say that white miso paste is a must-have for home cooking. Four of our experts — Kyogoku, Ryan McCaskey, Cara Nicoletti, and James Beard Award–winning chef Christopher Gross — recommend Hikari white miso for its accessibility and quality. According to Kim, “White miso is the best option for home cooks, and it’ll be a great gateway to try the other types of miso out there.” Because white miso is generally only fermented for three months and made with a higher rice content, it boasts a mild, sweet flavor that is perfect for soups, sauces, dressings, and marinades. “The best choice for home stock is white miso since it is the mildest kind,” says D.J. Eusebio, the chef at Terranea Resort’s Bashi. “It is also the most versatile and can be used in many various recipes,” including for glazed baby carrots and bread pudding (two things Eusebio says he makes with it).

Best less-expensive white miso

Yamabuki Mutenka Shiro Miso

“Specialty miso is a luxury to use at home,” says Sam Lawrence of Estela. “For most applications, I use a relatively cheap brand called Yamabuki Shiro Miso,” which he says is a light, delicate variety that is quite versatile. “It works well for curing fish and vegetables, as well as seasoning sauces and soups.”

Best low-sodium white miso

Namikura Shiro Miso

If you’re looking for a “healthier” white miso, you might try this kind recommended by Robbie Wilson, the chef and owner of Bird Dog in Palo Alto (which is currently accepting donations so that it can provide meals to the medical workers at Stanford Hospital). “This is a white miso that is made with 1.5 to two times as much white-rice koji as cooked soybeans, so it has a lower salt ratio than most traditional miso,” he says, adding that it still provides good flavor.

Best sweet white miso

Ishino White Miso

Kazushige Suzuki, the head sushi chef at Sushi Ginza Onodera, keeps this saikyo miso paste, a sweeter white variety that originated in Kyoto, stocked in his kitchen to use in dips for fresh vegetables or sauces (he says a very simple sauce can be made with just saikyo miso and vinegar). This is also Tsukimi’s executive chef Takanori Akiyama’s favorite miso to use at home and at his restaurant. Compared to other white miso, “this one is milder and more balanced, which makes it more versatile,” he explains. Kyogoku also likes using a sweeter, Kyoto-style miso. She says it’s “extremely smooth and will lend a creaminess to any dish,” but that it’s an especially lovely ingredient to use in winter-vegetable miso soups, salad dressings, and seafood marinades. “I love making Japanese-yam or daikon-radish-leaf miso soup with it when the temperature gets chillier.”

Best overall red miso

Shirakiku Miso Aka Soy Bean Paste

Most of the chefs we spoke with say that home cooks should keep at least one white miso paste and one red miso paste — which are on the opposite ends of the pungency spectrum — in their pantries for maximum versatility. Because red miso is fermented for longer, it usually has a stronger, saltier flavor compared to those of white and yellow misos. Therefore, they say, it should be reserved for heartier dishes, since it can easily overwhelm simpler food. Gene Kato, the chef at Chicago’s Momotaro, likes to use the “savory, slightly smokey” red miso when cooking meat because “the stronger flavor profile of the miso” balances out richer proteins; Kyogoku suggests using it as a base for mapo tofu. Eusebio calls this affordable red miso paste from Shirakiku his favorite (it is also the red miso we found most readily available online).

Best less-expensive red miso

Umasa Red Miso

Matthew Dahlkemper, the executive chef of Crafted Hospitality’s Temple Court, likes this red miso from Umasa because it has a “little extra funkiness and umph” that he says works well in any ramen or grilled vegetable dish.

Best overall yellow miso

Cold Mountain Light Yellow Miso

Yellow miso is more fermented than white miso but still has a mild flavor. Both Kim and Masaru Kajihara, the executive chef at Sakagura East Village, recommend using it in soups and sauces. Kim specifically likes the one from Cold Mountain, which is more readily available online. Gaby Dalkin, an L.A.–based chef, recipe developer, and the author of the forthcoming cookbook Eat What You Want, is also a fan of Cold Mountain’s miso, including its “sweet and mild” white miso.

Best awase miso

Horikawaya Nomura Awase Miso

Awase miso is a cross between red miso and white miso. While several of the chefs we spoke to recommend buying the two types separately and then mixing them as needed for recipes, Lawrence told us he loves this already blended awase miso from Horikawaya Nomura. “It has the depth of flavor and richness of a stronger miso, but is less salty and intense,” he says.

Best barley miso

Eden Foods Certified Organic Mugi Miso

If you’re familiar with the three basic types above and are looking for a new miso paste to try, J.T. Vuong, chef and co-founder of Yaki Tiki and Rule of Thirds, recommends a barley miso. Instead of rice koji, it’s made using barley koji, which gives it a distinct flavor profile that Vuong says “has a great balance of sweetness, aroma, and savoriness, without being overbearing or overly salty.” His tip is to blend the barley miso with some sweet saikyo miso and then use that mixture as a base “to make a well-balanced miso soup that is both rich and elegant.” Gross’s go-to brand is Eden, which makes a barley miso that is easy to find online.

Best less-expensive barley miso

South River Miso Company Three Barley Miso

Carolina Santos Neves, the executive chef of American Bar, told us about South River Miso Company, which is a Massachusetts-based, family-owned operation that makes a line of organic miso. Of all of the brand’s miso styles, she says that her favorite is its three-barley miso, which is aged for three summers to give it a “rich, hearty flavor,” according to the brand.

Best hatcho miso

Maruya Hatcho Miso

Those who prefer very earthy flavors should try a hatcho, or 100 percent soybean, miso paste, Vuong says. He describes hatcho miso as super-savory, with an almost fudgelike texture, and says it makes a great addition to braises and hearty stews. But Vuong notes that “a little bit of this goes a long way, since the flavor is much more concentrated and intense.”

Best chickpea miso

Momofuku Labs Hozon

If you consider yourself a miso connoisseur and want something completely new to experiment with in the kitchen, Wilson suggests this Hozon paste from Momofuku Labs, which is “made from chickpeas, rather than soybeans,” but with the same miso-making method. The chickpeas offer a lot of sweet flavor, he says, and the paste can be used in all the same recipes you would use a traditional miso.

from Eater - All https://ift.tt/3cefyKo https://ift.tt/3fsNd58

White, yellow, and barley miso | Courtesy of retailers

Chefs’ favorite white, yellow, and red miso pastes, from the Strategist

Miso, a fermented soybean paste, is an incredibly versatile ingredient that can be used for way more than just soup. “Miso is produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients,” says Nick Kim, chef and partner of omakase restaurant Shuko. The result is a paste that is high in both protein and vitamins, and packs a ton of flavor. A staple in Japanese cuisine for millennia, miso paste has countless uses in the kitchen, but “different misos are used for different reasons” based on the type and associated flavor profile, explains Maiko Kyogoku, the owner of Japanese restaurant Bessou in New York City.

The three basic types of miso include white, yellow, and red; as a general rule of thumb, “white miso is the mildest, yellow miso is more fermented, and red miso is the most assertive fermented flavor,” explains Masayoshi Takayama, the chef and owner of New York City’s Japanese and sushi restaurant Masa. To find the best kinds of miso you can buy, we asked Kyogoku, Takayama, Kim, and 14 other chefs about their favorites. As with lots of cooking ingredients, finding the right miso comes down to personal taste, Takayama notes, so we also asked the chefs how they use their favorite misos to help you choose the right one for your pantry.

Editor’s note: If you want to support service-industry workers who have been impacted by the coronavirus closures, you can donate to the Restaurant Workers’ Community Foundation, which has set up a COVID-19 Crisis Relief Fund, or One Fair Wage, which has set up an Emergency Coronavirus Tipped and Service Worker Support Fund. We’ve also linked to any initiatives the businesses mentioned in this story have set up to support themselves amid the coronavirus pandemic.

Best overall white miso

Hikari Organic Miso Paste, White

All of the chefs we spoke to say that white miso paste is a must-have for home cooking. Four of our experts — Kyogoku, Ryan McCaskey, Cara Nicoletti, and James Beard Award–winning chef Christopher Gross — recommend Hikari white miso for its accessibility and quality. According to Kim, “White miso is the best option for home cooks, and it’ll be a great gateway to try the other types of miso out there.” Because white miso is generally only fermented for three months and made with a higher rice content, it boasts a mild, sweet flavor that is perfect for soups, sauces, dressings, and marinades. “The best choice for home stock is white miso since it is the mildest kind,” says D.J. Eusebio, the chef at Terranea Resort’s Bashi. “It is also the most versatile and can be used in many various recipes,” including for glazed baby carrots and bread pudding (two things Eusebio says he makes with it).

Best less-expensive white miso

Yamabuki Mutenka Shiro Miso

“Specialty miso is a luxury to use at home,” says Sam Lawrence of Estela. “For most applications, I use a relatively cheap brand called Yamabuki Shiro Miso,” which he says is a light, delicate variety that is quite versatile. “It works well for curing fish and vegetables, as well as seasoning sauces and soups.”

Best low-sodium white miso

Namikura Shiro Miso

If you’re looking for a “healthier” white miso, you might try this kind recommended by Robbie Wilson, the chef and owner of Bird Dog in Palo Alto (which is currently accepting donations so that it can provide meals to the medical workers at Stanford Hospital). “This is a white miso that is made with 1.5 to two times as much white-rice koji as cooked soybeans, so it has a lower salt ratio than most traditional miso,” he says, adding that it still provides good flavor.

Best sweet white miso

Ishino White Miso

Kazushige Suzuki, the head sushi chef at Sushi Ginza Onodera, keeps this saikyo miso paste, a sweeter white variety that originated in Kyoto, stocked in his kitchen to use in dips for fresh vegetables or sauces (he says a very simple sauce can be made with just saikyo miso and vinegar). This is also Tsukimi’s executive chef Takanori Akiyama’s favorite miso to use at home and at his restaurant. Compared to other white miso, “this one is milder and more balanced, which makes it more versatile,” he explains. Kyogoku also likes using a sweeter, Kyoto-style miso. She says it’s “extremely smooth and will lend a creaminess to any dish,” but that it’s an especially lovely ingredient to use in winter-vegetable miso soups, salad dressings, and seafood marinades. “I love making Japanese-yam or daikon-radish-leaf miso soup with it when the temperature gets chillier.”

Best overall red miso

Shirakiku Miso Aka Soy Bean Paste

Most of the chefs we spoke with say that home cooks should keep at least one white miso paste and one red miso paste — which are on the opposite ends of the pungency spectrum — in their pantries for maximum versatility. Because red miso is fermented for longer, it usually has a stronger, saltier flavor compared to those of white and yellow misos. Therefore, they say, it should be reserved for heartier dishes, since it can easily overwhelm simpler food. Gene Kato, the chef at Chicago’s Momotaro, likes to use the “savory, slightly smokey” red miso when cooking meat because “the stronger flavor profile of the miso” balances out richer proteins; Kyogoku suggests using it as a base for mapo tofu. Eusebio calls this affordable red miso paste from Shirakiku his favorite (it is also the red miso we found most readily available online).

Best less-expensive red miso

Umasa Red Miso

Matthew Dahlkemper, the executive chef of Crafted Hospitality’s Temple Court, likes this red miso from Umasa because it has a “little extra funkiness and umph” that he says works well in any ramen or grilled vegetable dish.

Best overall yellow miso

Cold Mountain Light Yellow Miso

Yellow miso is more fermented than white miso but still has a mild flavor. Both Kim and Masaru Kajihara, the executive chef at Sakagura East Village, recommend using it in soups and sauces. Kim specifically likes the one from Cold Mountain, which is more readily available online. Gaby Dalkin, an L.A.–based chef, recipe developer, and the author of the forthcoming cookbook Eat What You Want, is also a fan of Cold Mountain’s miso, including its “sweet and mild” white miso.

Best awase miso

Horikawaya Nomura Awase Miso

Awase miso is a cross between red miso and white miso. While several of the chefs we spoke to recommend buying the two types separately and then mixing them as needed for recipes, Lawrence told us he loves this already blended awase miso from Horikawaya Nomura. “It has the depth of flavor and richness of a stronger miso, but is less salty and intense,” he says.

Best barley miso

Eden Foods Certified Organic Mugi Miso

If you’re familiar with the three basic types above and are looking for a new miso paste to try, J.T. Vuong, chef and co-founder of Yaki Tiki and Rule of Thirds, recommends a barley miso. Instead of rice koji, it’s made using barley koji, which gives it a distinct flavor profile that Vuong says “has a great balance of sweetness, aroma, and savoriness, without being overbearing or overly salty.” His tip is to blend the barley miso with some sweet saikyo miso and then use that mixture as a base “to make a well-balanced miso soup that is both rich and elegant.” Gross’s go-to brand is Eden, which makes a barley miso that is easy to find online.

Best less-expensive barley miso

South River Miso Company Three Barley Miso

Carolina Santos Neves, the executive chef of American Bar, told us about South River Miso Company, which is a Massachusetts-based, family-owned operation that makes a line of organic miso. Of all of the brand’s miso styles, she says that her favorite is its three-barley miso, which is aged for three summers to give it a “rich, hearty flavor,” according to the brand.

Best hatcho miso

Maruya Hatcho Miso

Those who prefer very earthy flavors should try a hatcho, or 100 percent soybean, miso paste, Vuong says. He describes hatcho miso as super-savory, with an almost fudgelike texture, and says it makes a great addition to braises and hearty stews. But Vuong notes that “a little bit of this goes a long way, since the flavor is much more concentrated and intense.”

Best chickpea miso

Momofuku Labs Hozon

If you consider yourself a miso connoisseur and want something completely new to experiment with in the kitchen, Wilson suggests this Hozon paste from Momofuku Labs, which is “made from chickpeas, rather than soybeans,” but with the same miso-making method. The chickpeas offer a lot of sweet flavor, he says, and the paste can be used in all the same recipes you would use a traditional miso.

from Eater - All https://ift.tt/3cefyKo via Blogger https://ift.tt/3ceOv1y

[cyber1ife]

AllNatural MUTENKA AdditiveFree Shampoo from MiYOSHi 350ml ** Be sure to check out this awesome product. (This is an affiliate link)

[kaoru-gohan]

「ここは心を勉強するところです」 私が9月から通い始めたあなたと健康社の料理教室での先生のコトバ。 料理教室だけれど、学ぶのは料理のことだけじゃない 命のこと心のことくらしのことを学んで 「自分がこれから何をするべきか見つけるところ」であるとも。 最寄り駅の真ん前にあるのに全く気づかなかった場所「あな健」 自然療法の第一人者である東城百合子先生の拠点。 　http://mutenka-recipe.com/（←有志の方が作っておられるみたい） かなこちゃんに話を聞かなければ永遠に見逃してた場所... ガンや鬱、アトピーなどに苦しむご本人やご家族が ここで学んで食をくらしを心の持ち方を変えてどんどん元気になっていく 今回もガンの方脳腫瘍の方発達障害の方がアトピーの方が遠くからも来られてる このコミュニティにもっと関わっていたい、と お料理教室のコース（初級・上級・研究科）を一通り終えて2巡めという方も。 東城先生のお話を間近で聞ける。92歳になる先生、1時間半立ちっぱなし（！） お料理を教えてくださる先生ご自身も末期ガンで治療法を求めて全国に足を運び もうダメだとここにたどりついて元気になられたという方、 75歳とは思えないウツクシさと元気さとおもしろさ（笑） これからまなぶことがたくさんありそうです。 一緒に学ぶ仲間もキモチのいい方ばかり。 学んだこと、どんどん還元していくようにしたいな。

[virginiaovers]

Hoto – Noodle Soup from Yamanashi

Filled with starchy vegetables, meat, and flat noodles in miso-based dashi broth, this hearty noodle soup called Hoto is a popular regional food from Yamanashi prefecture in Japan.

For the past several years, my family has visited Yamanashi prefecture a number of times. Yamanashi is in the proximity of Tokyo and Yokohama where my family lives, and the convenience brought us to a few different ryokans (Japanese-style inn) to enjoy delicious food and onsen (hot springs).

Each trip, we got to enjoy the famous regional noodle soup called Hoto (pronounced as [Hōtō]). This hearty, homey, rustic noodle soup is especially comforting in winter months and I couldn’t wait to share the recipe after our recent trip in January.

What is Hoto?

Hoto (ほうとう, 餺飥) is a miso-based noodle soup originated in Yamanashi, Japan. It’s known as a regional food from Yamanashi, and it consists of vegetables (especially kabocha squash), meat, noodles in a dashi broth that is seasoned with local Koshu (甲州) or Shinshu (信州) miso.

The noodles in this soup are a bit different from udon noodles. The dough has a tougher texture and is not mixed with salt or left to sit. Hense, the noodles are more doughy and lack of elasticity. It has a lot more similarity to dumplings than noodles.

Since these noodles are not required to parboiled prior to adding to the soup, they are cooked raw in the soup along with the other ingredients.

The origin of Hoto was due to shortages in local rice crops. The rice fields in Yamanashi were turned into wheat farming, and flour products like hoto noodles were invented to counter food scarcity.

Ingredients You Need for Hoto Noodle Soup

This home-style noodle soup is a lot more flexible when it comes to ingredients. You can use what you have in the fridge and it would work just fine. Fresh hoto noodles are impossible to find outside of Yamanashi prefecture, so some people use udon noodles instead. You can also make hoto noodles from scratch. All it needs is flour and water. Be sure to check out the Notes section in the recipe below if you’d like to make the noodles yourself. It’s easier than you think!

Proteins of your choice:

Pork

Chicken

Tofu

Vegetables

Kabocha squaash

Carrot

Negi (long green onion) or leek or green onion

Daikon radish

Potato

Napa cabbage

Any seasonal vegetables

Others

Aburaage (deep-fried tofu pouch)

Shiitake mushrooms

Shimeji mushrooms

Hoto noodles

Dashi (Japanese stock) – I used both kombu dashi and anchovy stock (iriko dashi) in flavoring the broth as it is how it’s done traditionally. Anchovies lend a stronger and flavorful broth but feel free to use other dashi that is available.  For vegetarians, you can use kombu dashi or/and shiitake dashi.

Condiments (miso, sake, mirin)

In Yamanashi, you’d find hoto noodles being served in an iron pot, which keeps the noodles and soup hot. At home, I use my versatile donabe (Japanese earthenware pot) to cook and serve the dish. No donabe? You can certainly use any soup pots (heavy cast iron or clay pots are best).

Mutenka Enjuku Koji Miso for Hoto Noodle Soup

The main flavor for the noodle soup is dashi made with anchovies and kombu that is seasoned with local miso.

Mutenka Enjuku Koji Miso (with a green label) from Hikari Miso® contains 25% less sodium than Mutenka Enjuku Koji Miso. It still has a full flavor and umami yet no food additives or preservatives are used in this genuine koji miso. It is so delicious, and it’s one of my favorite miso to enjoy in all types of recipes that require miso.

If you already have miso in your fridge, you can definitely use it for the broth before you venture into other types of miso. You can read all about miso to be familiar with different types of miso.

Where you can buy different types of miso by Hikari Miso®: 

Japanese grocery stores (Nijiya, Mitsuwa, Marukai, local mom-pop shops, etc)

Asian grocery stores (including Chinese/Korean grocery stores)

I have been using all kinds of miso from Hikari Miso® for over a decade, and I enjoy the partnership with them. Thank you Hikari Miso® for sponsoring this post!

Explore Japan’s Regional Foods

Part of the fun of visiting Japan is the endless opportunity of trying out its multifaceted regional foods. And the great news is – you can recreate these flavors at home with the regional food recipes I’ve shared on Just One Cookbook. I hope you enjoy making Hoto Noodle Soup, and if you have any recipe request for Japan’s regional food, just leave a comment below!

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

Sign up for the free Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates.

Hoto Noodle Soup

Filled with starchy vegetables, meat, and flat noodles in miso-based dashi broth, this hearty noodle soup called Hoto is a popular regional food from Yamanashi prefecture in Japan.

Dashi (anchovy + kombu)

¾ cup iriko (dried baby sardines/anchovies) ((30 g))

1 piece kombu (dried kelp) ((5 g, 1.5” x 3.5”))

5 cups water ((1200 ml))

Hoto Ingredients

⅛ kabocha squash/pumpkin ((180 g with seeds))

1 inch daikon radish ((120 g))

⅓ carrot

1 potato

¼ onion

2 leaves napa cabbage

½-1 leek ((or negi/long green onion))

½ shimeji mushrooms ((50 g))

2 shiitake mushrooms

1 aburaage (deep fried tofu pouch)

6 oz sliced pork loin

7.8 oz Hoto noodles (uncooked) ((220 g) (or 18 oz/500 g frozen sanuki udon noodles or see Notes for homemade))

Seasonings

4 Tbsp sake

2 Tbsp mirin

5-6 Tbsp miso

salt (kosher or sea salt; use half if using table salt) ((to taste))

To Serve

Shichimi Togarashi (Japanese seven spice) ((for spicy))

Gather all the ingredients.

Make Dashi

Soak the kombu in 5 cups water.

Remove the head and gut (inside the tummy area) of anchovies. If you’re not sure where the gut is, it’s the black thing inside the tummy area. This will reduce the bitter flavor in dashi.

Put the clean anchovies (left piles) in a tea bag (or cheesecloth) and discard the remains.

Add the bag to the kombu dashi, cover, and slowly bring to almost a boil on low heat.

Once almost boiling, remove the kombu and continue to cook anchovies for another 10 minutes. Skim the foam/scam while cooking. After 10 minutes, remove the bag of anchovies. Set aside.

Prepare Ingredients

Remove the seeds of kabocha squash and cut it into 1-inch cubes.

Cut daikon into half and cut into ¼ inch slices. Then cut them in half.

Cut carrot into ¼ inch thick rounds. If you like, you can cut out into a flower shape.

Cut the potato into small pieces and cut the onion into ½ inch slices.

Cutting the napa cabbage into smaller pieces, especially the bottom tougher part of the leaves.

Cut the leeks into 2-inch pieces. Cut each tube piece into quarters lengthwise.

Cut the bottom of shimeji mushroom and shiitake mushrooms.

[Optional] You make a decorative flower shape on the cap of shiitake mushrooms. See the post here.

Pour boiling water over Aburaage to remove oil and cut into 4 pieces.

Now all the ingredients are ready to be cooked.

Cook Hoto

Heat the dashi over medium heat and start cooking tough vegetables first, such as leeks, onion, daikon, the bottom part of napa cabbage, potatoes, kabocha, etc.

Once boiling, add the thinly sliced pork (separate each slice).

Add 4 Tbsp sake and 2 Tbsp mirin. Bring it to boil. Once boiling, add the rest of ingredients and hoto noodles.

Bring it back to boil again and skim the foam/scum as you cook.

Add the 5-6 Tbsp miso (varies depending on the type of miso) and continue to cook on simmer until noodles and all the ingredients are cooked through, about 10-15 minutes.

Always check the flavor. Add salt to taste and add more miso if necessary. Serve hot and enjoy! We usually bring the donabe to the table with a portable gas burner stove and serve into individual bowls. Sprinkle Shichimi Togarashi if you like it spicy.

To make hoto noodles (for 4 servings):

  In a large bowl, combine 200 g all-purpose flour and 90 g water. Only if necessary, add a little bit of water. Transfer to a working surface.

Knead until the dough becomes smooth texture and form a ball. Transfer back to the bowl and cover with plastic wrap for 10 minutes.

Sprinkle the working surface with the extra flour and divide the dough into 2. Flatten each dough with the heal of your hand and roll out the dough using a rolling pin. Thickness should be 3-4 mm.

Sprinkle flour on the working surface and fold the sheet of the dough into third or fourth and cut into 1 cm thickness.

Divide the noodles into 2 (one half for this recipe, the other half for next batch of hoto – make sure to sprinkle extra flour so noodles don’t stick together).

  Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

  Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.d link to this post as the original source. Thank you.

Hoto – Noodle Soup from Yamanashi published first on https://zenramensushi.tumblr.com/

[jculture-en]

JAPAN: Kirin Holdings Picks Up $1.2bn Stake In Fancl Cosmetics

#beer #KirinBeer [KamCity]Kirin Holdings has announced that it will acquire a 30.3% stake … even as it looks to reduce its exposure to the beer category. Founded in 1980, Fancl created the world’s first ‘Mutenka’ cosmetics …

[jbeer-en]

JAPAN: Kirin Holdings Picks Up $1.2bn Stake In Fancl Cosmetics

#beer #KirinBeer [KamCity]Kirin Holdings has announced that it will acquire a 30.3% stake ... even as it looks to reduce its exposure to the beer category. Founded in 1980, Fancl created the world’s first ‘Mutenka’ cosmetics ...

[easyfoodnetwork]

White, yellow, and barley miso | Courtesy of retailers Chefs’ favorite white, yellow, and red miso pastes, from the Strategist Miso, a fermented soybean paste, is an incredibly versatile ingredient that can be used for way more than just soup. “Miso is produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients,” says Nick Kim, chef and partner of omakase restaurant Shuko. The result is a paste that is high in both protein and vitamins, and packs a ton of flavor. A staple in Japanese cuisine for millennia, miso paste has countless uses in the kitchen, but “different misos are used for different reasons” based on the type and associated flavor profile, explains Maiko Kyogoku, the owner of Japanese restaurant Bessou in New York City. The three basic types of miso include white, yellow, and red; as a general rule of thumb, “white miso is the mildest, yellow miso is more fermented, and red miso is the most assertive fermented flavor,” explains Masayoshi Takayama, the chef and owner of New York City’s Japanese and sushi restaurant Masa. To find the best kinds of miso you can buy, we asked Kyogoku, Takayama, Kim, and 14 other chefs about their favorites. As with lots of cooking ingredients, finding the right miso comes down to personal taste, Takayama notes, so we also asked the chefs how they use their favorite misos to help you choose the right one for your pantry. Editor’s note: If you want to support service-industry workers who have been impacted by the coronavirus closures, you can donate to the Restaurant Workers’ Community Foundation, which has set up a COVID-19 Crisis Relief Fund, or One Fair Wage, which has set up an Emergency Coronavirus Tipped and Service Worker Support Fund. We’ve also linked to any initiatives the businesses mentioned in this story have set up to support themselves amid the coronavirus pandemic. Best overall white miso Hikari Organic Miso Paste, White All of the chefs we spoke to say that white miso paste is a must-have for home cooking. Four of our experts — Kyogoku, Ryan McCaskey, Cara Nicoletti, and James Beard Award–winning chef Christopher Gross — recommend Hikari white miso for its accessibility and quality. According to Kim, “White miso is the best option for home cooks, and it’ll be a great gateway to try the other types of miso out there.” Because white miso is generally only fermented for three months and made with a higher rice content, it boasts a mild, sweet flavor that is perfect for soups, sauces, dressings, and marinades. “The best choice for home stock is white miso since it is the mildest kind,” says D.J. Eusebio, the chef at Terranea Resort’s Bashi. “It is also the most versatile and can be used in many various recipes,” including for glazed baby carrots and bread pudding (two things Eusebio says he makes with it). Best less-expensive white miso Yamabuki Mutenka Shiro Miso “Specialty miso is a luxury to use at home,” says Sam Lawrence of Estela. “For most applications, I use a relatively cheap brand called Yamabuki Shiro Miso,” which he says is a light, delicate variety that is quite versatile. “It works well for curing fish and vegetables, as well as seasoning sauces and soups.” Best low-sodium white miso Namikura Shiro Miso If you’re looking for a “healthier” white miso, you might try this kind recommended by Robbie Wilson, the chef and owner of Bird Dog in Palo Alto (which is currently accepting donations so that it can provide meals to the medical workers at Stanford Hospital). “This is a white miso that is made with 1.5 to two times as much white-rice koji as cooked soybeans, so it has a lower salt ratio than most traditional miso,” he says, adding that it still provides good flavor. Best sweet white miso Ishino White Miso Kazushige Suzuki, the head sushi chef at Sushi Ginza Onodera, keeps this saikyo miso paste, a sweeter white variety that originated in Kyoto, stocked in his kitchen to use in dips for fresh vegetables or sauces (he says a very simple sauce can be made with just saikyo miso and vinegar). This is also Tsukimi’s executive chef Takanori Akiyama’s favorite miso to use at home and at his restaurant. Compared to other white miso, “this one is milder and more balanced, which makes it more versatile,” he explains. Kyogoku also likes using a sweeter, Kyoto-style miso. She says it’s “extremely smooth and will lend a creaminess to any dish,” but that it’s an especially lovely ingredient to use in winter-vegetable miso soups, salad dressings, and seafood marinades. “I love making Japanese-yam or daikon-radish-leaf miso soup with it when the temperature gets chillier.” Best overall red miso Shirakiku Miso Aka Soy Bean Paste Most of the chefs we spoke with say that home cooks should keep at least one white miso paste and one red miso paste — which are on the opposite ends of the pungency spectrum — in their pantries for maximum versatility. Because red miso is fermented for longer, it usually has a stronger, saltier flavor compared to those of white and yellow misos. Therefore, they say, it should be reserved for heartier dishes, since it can easily overwhelm simpler food. Gene Kato, the chef at Chicago’s Momotaro, likes to use the “savory, slightly smokey” red miso when cooking meat because “the stronger flavor profile of the miso” balances out richer proteins; Kyogoku suggests using it as a base for mapo tofu. Eusebio calls this affordable red miso paste from Shirakiku his favorite (it is also the red miso we found most readily available online). Best less-expensive red miso Umasa Red Miso Matthew Dahlkemper, the executive chef of Crafted Hospitality’s Temple Court, likes this red miso from Umasa because it has a “little extra funkiness and umph” that he says works well in any ramen or grilled vegetable dish. Best overall yellow miso Cold Mountain Light Yellow Miso Yellow miso is more fermented than white miso but still has a mild flavor. Both Kim and Masaru Kajihara, the executive chef at Sakagura East Village, recommend using it in soups and sauces. Kim specifically likes the one from Cold Mountain, which is more readily available online. Gaby Dalkin, an L.A.–based chef, recipe developer, and the author of the forthcoming cookbook Eat What You Want, is also a fan of Cold Mountain’s miso, including its “sweet and mild” white miso. Best awase miso Horikawaya Nomura Awase Miso Awase miso is a cross between red miso and white miso. While several of the chefs we spoke to recommend buying the two types separately and then mixing them as needed for recipes, Lawrence told us he loves this already blended awase miso from Horikawaya Nomura. “It has the depth of flavor and richness of a stronger miso, but is less salty and intense,” he says. Best barley miso Eden Foods Certified Organic Mugi Miso If you’re familiar with the three basic types above and are looking for a new miso paste to try, J.T. Vuong, chef and co-founder of Yaki Tiki and Rule of Thirds, recommends a barley miso. Instead of rice koji, it’s made using barley koji, which gives it a distinct flavor profile that Vuong says “has a great balance of sweetness, aroma, and savoriness, without being overbearing or overly salty.” His tip is to blend the barley miso with some sweet saikyo miso and then use that mixture as a base “to make a well-balanced miso soup that is both rich and elegant.” Gross’s go-to brand is Eden, which makes a barley miso that is easy to find online. Best less-expensive barley miso South River Miso Company Three Barley Miso Carolina Santos Neves, the executive chef of American Bar, told us about South River Miso Company, which is a Massachusetts-based, family-owned operation that makes a line of organic miso. Of all of the brand’s miso styles, she says that her favorite is its three-barley miso, which is aged for three summers to give it a “rich, hearty flavor,” according to the brand. Best hatcho miso Maruya Hatcho Miso Those who prefer very earthy flavors should try a hatcho, or 100 percent soybean, miso paste, Vuong says. He describes hatcho miso as super-savory, with an almost fudgelike texture, and says it makes a great addition to braises and hearty stews. But Vuong notes that “a little bit of this goes a long way, since the flavor is much more concentrated and intense.” Best chickpea miso Momofuku Labs Hozon If you consider yourself a miso connoisseur and want something completely new to experiment with in the kitchen, Wilson suggests this Hozon paste from Momofuku Labs, which is “made from chickpeas, rather than soybeans,” but with the same miso-making method. The chickpeas offer a lot of sweet flavor, he says, and the paste can be used in all the same recipes you would use a traditional miso. from Eater - All https://ift.tt/3cefyKo

http://easyfoodnetwork.blogspot.com/2020/05/from-strategist-best-miso-according-to.html

[tangfoodemporium]

Soy Sauce. It’s the buzz. nothing is complete without a dash of soy. We all love salt. And soy – yes there is that salty taste – but there is more. Soy Sauce – you complete me. On my rice, on my noodles, my chicken, pork, prawns, beef, fish, lamb, with my vegetables, in my soup!

So where does Soy Sauce come from and is it good for you? To answer this important question first – yes, it is good for you.

Soy Sauce with Soya Beans

Soy Sauce in ladle with chopsticks

In a study by the National University of Singapore it was shown that Chinese dark soy sauce contains 10 times the anti-oxidants found in Red Wine, and it can help prevent cardiovascular diseases. It is rich in Lactic Acid bacteria and has excellent anti-allergenic potential.

Soy Sauce originated in China, between the 3rd and 5th centuries A.D. It was a derivative from a meat based fermented sauce called ‘jiang’. As it became more popular its use spread to East and South East Asia. Salt has historically been an expensive commodity and this was a way to ‘stretch the salt’. Originally the sauce used fish with salt and soya beans, but this recipe was replaced and a sauce was created using soya beans only.

The first recorded European interaction with Soy Sauce was in 1737, when seventy five large barrels were shipped to Batavia (Jakarta) on the island of Java, from Dejima in Japan. Thirty five of those barrels were to be shipped to and arrive in Holland (the Netherlands). By the 19th century this flirtation with Japanese Soy was usurped by the common usage of Chinese Soy in Europe.

Dumpling being dipped in Soy Sauce

Soy Sauce and Sushi

Samuel Wells Williams, a ‘sinologist’, described the process thus in the 19th century, “The best soy sauce is made by boiling beans soft, adding equal quantities of barley or wheat, and leaving the mass to ferment. A portion of salt and three times as much water are added afterwards, left for two to three months when the liquid is then pressed and strained.” What he did not know was the magic ingredient – ‘Aspergillus Oryzae’ – the fungus used in brewing true Soy Sauce. Traditionally Soy Sauce takes months to prepare.

Many nations prepare their own varieties of Soy Sauce. From traditional Chinese, Japanese and Korean varieties you can also find Hawaiian, Filipino and Burmese. Not to mention the variations from each of these. Japan for example has at least 12 very different popular blends.

China offers brewed varieties such as pinyin, jyutping, Cantonese Yale; blended varieties creating sweet or umami (savoury) tastes – these include Mushroom Soy, thick soy sauces and shrimp soy sauces.

There are Indonesian Soys, Malaysian and Singaporean Soys, Taiwanese Soys, Thai Soys, and Vietnamese Soys.

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wadakan soy sauce wadakan konbu tsuyu

kousyo soy sauce kousyo katsuo tsuyu 2 bai

kousyo soy sauce kousyo men tsuyu 2 bai

kikkoman soy sauce tokusen marudaizu shoyu

ichibiki soy sauce mutenka yuki shoyu

marukin soy sauce oishii genen shoyu

mizkan seasoning soy sauce

kikkoman naturally brewed tamari soy sauce

otafuku sauce seasoning soy sauce okonomi sauce

otafuku sauce seasoning soy sauce yaki soba sauce

ABC Kecap manis rasa mantaap sweet soy sauce

pearl river bridge superior dark soy sauce

amoy first extract reduced salt soy sauce

pearl river bridge golden label superior light soy sauce

kimlan foods soy sauce paste

healthy boy brand thin soy sauce

At Tang: The Asian Food Emporium we stock a wide variety of Soy Sauces from mny different places. Check here to identify in our shop where you can find these delicious sauces or ask for guidance and recommendations when you attend our store at 151 Russell St in Melbourne’s CBD.

But remember – it’s not ready to eat until you add the soy, so pass it over here please!

Soy – The Sauce no meal is complete without. Soy Sauce. It’s the buzz. nothing is complete without a dash of soy. We all love salt.

[tobedahlia]

I just got this can anyone tell me if it works? #mutenka #無添加 #japaneseskincareproduct #cowbrand

[miyanicosmetics]

Concentrated MUTENKA All-Natural and Additive-Free Neutralizing Conditioning Rinse from MiYOSHi - 350ml http://miyani.com/hair-care/concentrated-mutenka-all-natural-and-additive-free-neutralizing-conditioning-rinse-from-miyoshi-350ml-105450

[nattiong]

Received my #Mutenka #AntiAging set worth $288 from #Fancl #Takashimaya thank you @bubbamama! #FanclSingapore 😙😙😙😙😙😙😙😙😙😙😙😙😙 Fancl's Aging Care line targets fine lines & sagginess through 2 approaches. 1) Supports the delivery of nutrients into skin. 2) Delivers collagen deeper into skin I'll be using this and give a review of the products soon! Be gone wrinkles! #nattiong