Photo/Illutration Miso-marinated grilled salmon (Chikako Tada)

The steam of miso soup comforts me at this time of year.

I received my miso from my friend Masami Horie in Shiga Prefecture, who owns a cafe in a 350-year-old house and also publishes good books.

She handles everything from planning to editing to sales on her own, while making miso, pickles and funazushi (fermented crucian carp sushi, one of the most famous delicacies of Shiga, known as the "Land of Lakes").

The life explorer started making miso 10 years ago when she interviewed a master of miso production. She now makes it from scratch and produces 100 kilograms of miso annually.

What is the best way to enjoy miso? Miso-glazed homemade konnyaku, miso sauce for tonkatsu, or sample giveaways.

The cafe is on a hiatus now, and she just sells bento box lunches made to order.

Menu examples include loquat trout narezushi (traditional sushi made by lactic acid fermentation of fish, salt and rice) and small sweetfish heshiko (salted fish pickled in rice bran and marinated in olive oil). All bento are prepared with local ingredients.

A steady stream of customers come to see her and ask, “How are you?” and “I hope you will reopen soon,” which makes her happy.

Why not make fermented foods part of your everyday life, like she does? Miso can be used as a marinade for fish and meat, in addition to miso soup. It can be used to flavor stir-fried vegetables if you have leftovers.

Here is also an easy recipe for sweet potato rice to enjoy during the fall season. These dishes will make us feel satisfied and refreshed.

Miso-Glazed Fish

Ingredients for 2 servings

2 pieces (200 grams) fish, such as salmon, mackerel or sawara (Spanish mackerel) / 3 tbsp miso (fermented soybean paste) / 2 tbsp mirin (sweet cooking rice wine) / 1 tbsp sake rice wine / 1/2 tsp salt

Directions:

1. Sprinkle salt on the fish and set aside for about 10 minutes. Use a paper towel to wipe off the moisture.

2. Mix miso, mirin and sake. Place the fish on plastic wrap and coat both sides with the marinade. Wrap and keep it in the fridge overnight.

3. Scrape the marinade off. Place a sheet of cooking paper in the bottom of the frying pan and lay fish on top. Cook over medium heat for about 3 to 4 minutes.

4. Turn fish over and cook for an additional 3 to 4 minutes.

Rice with Sweet Potatoes

Ingredients for 2 servings

150 g sweet potatoes / 180 g (220 ml) short-grain rice / 240 ml water / 1 tsp salt

Directions:

1. Cut sweet potatoes into 1- to 2-cm squares. Soak in water for about 10 minutes to remove excess starch.

2. Drain sweet potatoes and add to rice; add salt and cook the rice as usual.

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Scan this QR code with your smartphone to view the recipe video in English.
https://www.youtube.com/c/PenandSpoon

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This article originally appeared in the Oct. 1, 2023, issue of Asahi Weekly.

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Chikako Tada

Chikako Tada: The author of seven cookbooks, Tada is a Japanese food journalist and editor of Pen & Spoon, a website devoted to food (https://pen-and-spoon.com/). She worked as a newspaper reporter for 12 years before going freelance. She spent two years studying baking in Paris and began making bento around 2016 during her seven-year stay in India. She returned to Japan in 2020 and lives in Fukuoka.

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