Latest news with #miso
The Guardian
21-07-2025
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for miso trout with aubergine, pak choi and peanuts
If you love miso aubergines, but wish you could scale them up into a filling dinner, this is a dish for you. Perfect for a celebratory summer dinner for two and easy to scale up to cater for more guests – just use a really big tray for the vegetables and a second one for as many trout fillets as you need. And if you'd like to veganise the dish, just use big triangles of firm tofu instead of the trout, and cook everything together for half an hour. Prep 15 min Cook 30 min Serves 2 1 large aubergine, halved lengthways, then cut into 1cm-thick slices2 tbsp sesame oil 5 tsp miso paste (red or white) – a gluten-free one, if need be2 sustainably-sourced trout fillets 2 heaped tbsp salted peanuts, chopped2 pak choi, quarteredJuice of 1 limeFlaky sea salt, to taste1 red chilli, stalk discarded, flesh finely chopped (discard the pith and seeds if you prefer less heat)2 spring onions, trimmed and finely sliced Heat the oven to 200C (180C fan)/390F/gas 6. Tip the aubergine slices into a roasting tin large enough to hold them all in a single layer, then add the sesame oil and three teaspoons of the miso paste. Using your hands, mix well to coat the slices, then roast for 20 minutes. Meanwhile, spread each trout fillet with a teaspoon of the remaining miso paste, then scatter the chopped peanuts on top. Once the aubergines have had 20 minutes, add the pak choi to the tin and gently stir through the aubergines to pick up the flavoured oil; add a little more sesame oil, if need be. Make some space in the mix for the fish, lay in the fillets, then return to the oven for 10 minutes, until the fish is just cooked through (trout fillets tend to be so thin that they cook to my liking in 10 minutes, but if yours are thicker, go for 12-15 minutes). Once out of the oven, dress the vegetables with the lime juice and a little sea salt, if needed, scatter over the sliced chilli and spring onions, and serve hot. The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US.
NHK
04-07-2025
- Business
- NHK
Japan to release stockpiled rice for food processing
Japan's Agriculture Minister Koizumi Shinjiro announced on Friday that the government will sell rice from its stockpiles from August for use in the production of miso soybean paste, snacks and other food items. Producers are voicing concerns about securing enough materials as rice prices remain high. Some farmers cultivating rice for processing purposes are switching to growing rice to be eaten. Koizumi told reporters that stockpiled rice for processing will be sold through non-bid contracts. Last year, the agriculture ministry sold 10,000 tons of rice from national reserves for processing. It is set to decide the amount for this year once the harvest yield is estimated. Koizumi said the government hopes to sell stockpiled rice for processing so that business operators can feel secure about continuing their business.
CNA
28-06-2025
- Business
- CNA
Gaia Series 92: Challenge with the power of rice!
A journey from fermentation to innovation, Japan's culinary ingenuity shines across continents. In a small Tokyo neighbourhood known for its charm and food culture, a bustling eatery in Jiyuugaoka serves a simple yet popular lunch: grilled chicken thigh with rice, miso soup, salad and sides. But the secret to this dish's widespread appeal is not the chicken itself. It is the seasoning shio-koji, a centuries-old fermented ingredient that is now aiming to make its mark on the global culinary stage. This week's episode explores how this traditional Japanese seasoning, made from just rice malt, salt and water, is being introduced to international markets, while also following a parallel effort to reimagine Japanese rice snacks for the Indian palate. The episode begins with a showcase of shio-koji's power through a beloved local dish. One diner, savouring the grilled chicken thigh, puts it plainly: 'It's delicious. The meat is tender. It's mild, with a lovely flavour.' All of this is credited to the special marinade. Shio-koji is valued for its ability to enhance umami and soften textures, qualities that have earned it a reputation as an 'ultimate all-purpose seasoning'. In response to declining domestic consumption of miso, Hanamaruki, a century-old miso maker headquartered in Ina City, Nagano Prefecture, has turned its attention to shio-koji. Eight years ago, it patented a liquid version of the seasoning, aiming to make it easier to use and market abroad. 'We make full use of koji's properties to set ourselves apart from other shops,' one representative explains, underscoring Hanamaruki's strategic pivot. Marketing director Nobuyuki Hirata is confident about the potential: 'I believe our shio-koji sales could surpass our miso sales someday. That's a very real possibility, in my opinion.' At the heart of this international expansion is its 46-year-old chef Ryusaku Akiyama, who once trained in a French restaurant but left the industry after feeling overwhelmed. 'They had high hopes for me and gave me lots of responsibilities, but I felt my skills just couldn't keep up.' Since joining Hanamaruki in 2015, he has blended culinary expertise with product advocacy, becoming the seasoning's unofficial ambassador. His assignment takes him to Milan, a global capital of cuisine. There, at the Michelin-starred Restaurant LoRo, Chef Pierantonio Rocchetti uses shio-koji in experimental dishes. He prepares raw beef topped with oyster and vegetable sauce, caviar and a broth of shio-koji and beef stock. Akiyama's verdict is immediate: 'Delicious! The shio-koji enhances the meat's flavour and makes it mellow.' Another dish, raw prawns marinated overnight in shio-koji and served atop cheese risotto, further illustrates the seasoning's effects. 'The prawn's aroma and texture have increased,' Rocchetti observes. 'There is no seasoning like this in Italy. I definitely want to use it.' Despite these endorsements, shio-koji remains unfamiliar to many outside Japan. Kohei Fujiwara, from the overseas sales division and based in Italy for the past year, notes the challenge: 'Because it's a new seasoning, we got the sense that people were hesitant to try it.' To combat this, Akiyama and Fujiwara demonstrate its versatility directly. At a business presentation, Akiyama grills supermarket cod marinated in liquid shio-koji to neutralise its strong smell. 'Liquid shio-koji should do a good job of suppressing the smell,' he says. The result impresses potential buyers: 'The smell was surprisingly completely gone. Only the umami remained in this delicious acqua pazza.' Sales manager Enrico Les adds, 'This can be a good friend for Italian cuisine. It can help Italian cooks, Italian chefs to improve their meals and plates.' While shio-koji aims to redefine seasoning in European kitchens, another story unfolds in India, where 29-year-old Kenta Nakatsuka of Kameda Seika is developing a new rice snack for local consumers. The company's signature product, Kaki no Tane, sold as Kari Kari in India, has failed to gain traction. 'Just because it sells well in Japan doesn't mean it'll succeed in India,' says Nakatsuka. The Indian market, dominated by namkeen, a savoury snack sold at half the price of Kari Kari, presents a formidable challenge. 'Unless we get our products onto kirana (small convenience stores) shelves like these, I don't think they'll ever reach a wide audience,' he says. Chairman and CEO Lekh Raj Juneja, originally from India and now a Japanese citizen, sees localisation as essential. 'We want to deliver it to all 1.4 billion people,' he declares. Nakatsuka sets out to develop an India-specific version of Salad Hope, a rice snack previously available only in Niigata Prefecture. Drawing inspiration from the wildly popular street snack pani puri, he begins experimenting with seasoning. 'It's a really complex flavour,' he says. He mixes cumin, coriander and mango powder in the factory's development room to replicate the familiar tang of pani puri. 'When in Rome, do as the Romans do,' he notes. It is not only the flavour he needs to perfect, but also the production process. Defect rates were initially too high, with crackers 'over puffing' due to inconsistent drying. After revising the drying method, the product finally achieves the required quality standard. Reflecting on the challenge, Nakatsuka, who once struggled with poor health and self-discipline, sees his transformation as more than professional. 'I saw a lot of people living on the streets. But none of them seemed to have given up on tomorrow. That kind of energy really inspired me.' CEO Juneja visits the factory for a final tasting. The result is a success. 'It has a very distinct Indian flavour... really tasty. I love it. I used to get scolded by my mum for eating too much pani puri. To capture that same flavour is quite an achievement.' As Nakatsuka continues researching India's food scene for new ideas, he is more determined than ever. 'I want to create a hit rice snack that anyone can enjoy casually. So I'll keep working hard to make it happen.' This episode of Japan Hour presents two parallel journeys powered by rice. One exploring how a fermented seasoning can transform global cuisine, the other seeking to adapt a Japanese snack for one of the world's most dynamic markets. In both stories, innovation and persistence guide the way forward.
South China Morning Post
20-06-2025
- General
- South China Morning Post
The history of Chinese miso and why a Hong Kong version is so special
When it comes to miso, the first thing that comes to mind may be the fermented bean paste used in the well-known Japanese miso soup. The Chinese, however, have also long fermented soybeans, creating a similar ingredient known as fermented bean sauce. The use of soybeans was already prominent by the time of Qin Shi Huang , the first emperor of China and the founder of the Qin dynasty (221BC-207BC), but it was in the Shiji – also known as the Records of the Grand Historian – written by historian Sima Qian around 100BC, where trade in fermented bean paste, or 'yellow sauce', was first mentioned. By contrast, miso has been a part of Japanese cuisine since at least the seventh century AD, though its origins are unclear. Some theories suggest it came from China or Korea and was later introduced to Japan. While the paste may have roots elsewhere, miso soup – a Japanese creation – is believed to have emerged during the Kamakura period (1185–1333). Fermented bean paste (right) at Hong Kong sauce maker Yuet Wo, in Sheung Shui. Photo: Yuet Wo Most commercial miso in Japan is made with a mix of soybeans and rice, sometimes with barley or seaweed added in. Traditionally, it is made just with soybeans, which are washed, steamed and shaped into balls by hand before koji mould, derived from rice, is added to induce fermentation.
New York Times
20-05-2025
- Lifestyle
- New York Times
Meet My House Asparagus
I'm pleased to announce that I've found my house asparagus recipe for spring 2025: this miso-chile asparagus with tofu from Melissa Clark, my fellow asparagus nut. The house recipe is the dish I cook over and over again when I have asparagus in the fridge, which is often this time of year. One spring it was asparagus with fried eggs. Another was asparagus and pasta in different configurations. But this year, I'll be glazing asparagus and tofu cubes with an easy miso sauce and broiling it all for a dinner that's ready in 25 minutes. That recipe, and four more great options for the days ahead, are below. And if you're new to asparagus, welcome! We have a guide for you that covers buying and prepping, as well as different ways to make it. One note: Last week, we asked whether and how you're changing your grocery shopping, meal planning and cooking because of rising costs. I received dozens of (fascinating, smart, insightful) emails from you. So please, keep them coming! Send me your cost-saving strategies and tell me what you're cooking by emailing me at dearemily@ We'll be gathering up your tips and publishing them soon. Look, asparagus is the whole reason Melissa created this recipe, but green beans work too. The sauce here is especially good. View this recipe. Buttery, garlicky, lemony ease from Lidey Heuck, who describes this recipe as 'chicken for beginners.' The chicken experts will probably love it, too. View this recipe. Ifrah F. Ahmed's version of the fragrant coastal Somali curry is built on xawaash, a spice blend that's easy to make if you can't find it at the store. Silky coconut milk and bright tomatoes always make magic with fish. View this recipe. This simple but sophisticated dinner comes from Yasmin Fahr, who tosses couscous, arugula and large flakes of salmon with a dressing that's dually inspired by green goddess and Persian mast-o khiar. View this recipe. This new recipe from Nargisse Benkabbou is on the agenda for dinner at my house this week. No doubt it will be delicious — the early comments are raves — and crisp-chewy halloumi is a uniquely excellent treat. View this recipe. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I'm dearemily@ and previous newsletters are archived here. Reach out to my colleagues at cookingcare@ if you have any questions about your account. View all recipes in your weekly plan.
