Here’s a simple but healthful and umami-packed dish for a meatless Monday. It’s my take on the Japanese nasu dengaku, roasted eggplant dressed in a sweet miso glaze and garnished with scallions and black and white sesame seeds. My favorite way to eat it is to let it cool to room temperature and enjoy it with a little glass of cold beer. It’s a perfect way to chase off any Monday blues. Cheers! Continue reading
Having lived in Japan for four years, I find miso soup comforting any time of day, any time of year. There is nothing quite like the earthy, rich flavor of miso and dashi combined with fresh vegetables and seafood. One spring during cherry blossom season, my parents visited me, and we toured around Kyoto, the old capital bursting with delicate pink petals everywhere. Chilled by the crisp spring air, we ducked into a restaurant specializing in nabe (pronounced “NAH-bay”), or hot pots of vegetables and seafood in a broth cooked at the table. We ordered a miso-based nabe made in the style of the northern Hokkaido region, and it came with a hearty and colorful array of salmon, shellfish, and fresh vegetables. It warmed and nourished us, and we still talk about that delicious lunch many years later.