#misozuke

Fish pickled in miso (bean) paste. Roast beef Green salad

Let the fun begin! My new best friends in the Twice as Tasty pickling adventures. #pickling #miso #testkitchen #misozuke #funinthekitchen #asianpickles #japanesefood #cookbook #twiceastasty https://www.instagram.com/p/B9nNpTnnc6C/?igshid=kl8z07xeg94z

Ramen two weeks ago was kiiiiiinda glorious, honestly. This week the broth is a little more coconutty, the nettle butter is red clover butter, the ramp chip is maybe a #komatsuna stem coated with ground up nettles slathered with #misozuke and tahini and fried? Not sure yet. Peas yes and a sweet pea pesto. Yuba ribbons. Some milkweed shoots maybe. Kara’s organizing the fridges, I’m waiting to see what treasures she finds. I’m still tromping around the woods with my little knife. #rammissary (at New Paltz, New York) https://www.instagram.com/p/BykqE7UgJuB/?igshid=17cs0y33of251

It’s the time of the week when I start to think about #rammissary. When I was trying to sell my cookbook proposal, my agent and I shopped it to so many different publishers and they always said that it was “too nichey.” Niche is life, you know?! Who wants wide appeal? Finally the lovely folks at @dacapopressbooks / @hachettebooks took a chance and #lagustaslusciouscookbook was born (pub date sept 24!) but this post is about the niche art of foraging for ramen toppings. “Nettle misozuke nooch chip” means not much to most of humanity and I’m not tryin to create an in-club. Stringing nettles are a plentiful edible all around us. #misozuke is a way of pickling in miso — I’ve been using puréed tofu misozuke to flavor dehydrated vegetable chips lately, paired with nooch aka nutritional yeast (old buds @isachandra and @terryhope coined “nooch” and it just works). Forager friends, have you seen any #chickenofthewoods yet this spring? Still a bit early but I’m gonna go tromp around anyway. I’ve never used violet leaves before, but their flowery friends are gone so, we do what we can do. Come eat a bowl of soup made of your community, this Tuesday 5-7:30 PM. (at New Paltz, New York) https://www.instagram.com/p/ByXlDvIA7O7/?igshid=134x9u80hq2ly

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友人の経営するお味噌屋さんが 宮崎の山形屋の５階特設会場に出店してます。 「カネナ味噌」 実店舗は宮崎の青島にあります。 たしか、保存料とか使ってなくって、麹を熱処理してないので、そのままの発酵中の麹。 だから、スーパーの棚とかには並べられないらしいです。 ほんと素晴らしい味噌です。 あ、甘酒もあるらしいですよ。 よかったら足を運んでくださいね😊。 #麹 #kouji #味噌 #miso #miyazaki #宮崎 #生味噌 #生きた麹 #甘酒 #amazake #misozuke #味噌漬け #kanena #カネナ味噌 #山形屋 #宮崎山形屋 #aoshima #青島