Miso – the heart of Japanese cuisine The essence of miso soup is miso paste—a fermented mixture of soybeans, barley, or rice with sea salt and Koji mould. The fermentation process imparts miso ...

Add the kamaboko and spinach. Finally, pour the soup gently over it. Adding Japanese mustard will give a nice kick to the sweet white miso ozoni! 1. Fry the mochi in a pan with oil for 2 or 3 ...

This hearty soup uses Japanese pumpkin (kabocha) with other Asian flavours such as miso and gochugaru (Korean chilli flakes). I also use vegetarian dashi broth, made from dashi bags that you can ...