Today’s customer had already taken a Japanese home cooking class several years ago and he liked it so much that he wanted to learn more. He was on his business trip to Tokyo so the schedule was a little difficult to sort out but we managed to make it happen!
His request included mackerel with Miso sauce, eggplant with sweet miso sauce, and we made miso soup, too, along with a few other dishes.
Too much miso? No worries Miso is like cheese for Europeans. There are a great variety of Miso in different regions throughout Japan and even ingredients differ, some uses more rice, others add wheat, or only use salt and soy beans. Each family has its own favorite type of Miso I guess.
Miso is salty but rich in nutrition and minerals, sich as vitamins, calcium, lactic acid bacteria, oligo saccharide, dietary fiber etc. which help to keep your digestion system in good condition. Some centuries ago, Miso was an important food to carry around for Samurai warriors on expedition, as it keeps for many months without freezing. And most of all, it is yummy!
My guest was such an experienced Japanese culinery cooker. He said at his home in UK, he cooks Oyako-Don, a chicken and egg on rice bowl frequently and his girlfriend (non-Japanese by the way) loves it, too. How nice to hear that!
He works for a gigantic IT company so after all our dishes are completed, it was my turn to ask him a lot of questions about latest happenings in his industry.
I hope he is now enjoying cooking some mackerel and eggplant with various Miso sauces for his loved ones. Many thanks for coming!