I usually don't like a messy kitchen, but tonight I reconsidered. The remains of our midnight meal prep were severed cilantro legs, cabbage core, carrot and potato skins, and tofu juice falling from our counter into the sink. It was actually quite pretty.
When our friends Kokoro and Chris and their Buddha-of-a-son Ren were swept off to Berkeley a few months back, we inherited an assortment of Japanese food products that nobody else could decipher. Among the treasures were akamiso and shiromiso, the thick soy bean pastes that are the base for miso soup.
Thank you, we love your hearts! On late nights like this, there is nothing nicer than making a big pot of miso soup to get me through my assignments...
Oh I totally agree. We actually have some Japanese stores that sell all the ingredients for miso soup, and sell pretty decent instant miso (if you believe in such a thing)
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