Recipes
Saikyoyaki is a simple and delicious broiled fish dish. It is first smothered in white miso paste, then wrapped in plastic wrap to marinate in the fridge for two days. This gives the fish a deeper flavour with no fishy smell compared to just baking it with salt.
Since the weather is warming up and you guys are pulling out your barbecues, we thought we'd share this amazing BBQ tofu steaks recipe. These steaks are delicious, so easy to whip up and are such a great source of plant-based protein. If you don't have a barbecue, you can just throw these on the stove using a griddle pan, just like we did!
This is one of our favourite ways of having cauliflower. It's baked and breaded with tahini and nuts, and then topped with curry OKAZU. If you've never tried cauliflower this way, you really have to. The aromas, crunchiness and warmth of the tahini and spices combined with the cauliflower will just leave you feeling so satisfied.
Fish with OKAZU are one of our absolute favourites! The flavours mesh so well together. In this particular recipe, we added a mango-orange relish with roasted red peppers to crispy fried fish with curry OKAZU. The sweetness of the mangoes and oranges, the smokiness of the roasted red peppers, crispiness of the fish and aromas of the chili miso all together create a wonderfully satisfying dish! To make things better, this easy recipe only takes 30 minutes to throw together!
(Lentil, Kale, Quinoa, Black Bean, Sakekasu Miso)
This recipe was a happy accident. I wanted to make a Lentil, Kale, Quinoa stew, which I made recently and loved, but I didn’t have the chopped tomatoes that I thought I had. For the past two months I have been kind of challenging myself to use up food from the pantry where there are large sacks of rye kernel, lentils, quinoa, spices, buckwheat flour, etc. This stuff is mostly left over from when we closed the Abokichi sandwich shop and café. We like the miso soup version of this recipe even better than the original tomato. I would happily make this over and over again. This is not a Japanese dish and yet the miso flavour works so well.