April, 2013

Apr 13

Miso everyday!

I love miso soup. I have it every morning and sometimes I have in the evening as a big bowl of soup with a lot of vegetables. My children love it with chicken.

Miso is a traditional Japanese ingredient and has a lot of goodness in it. Most of women have it because of the healthy benefits it has:

  1. Improves digestion
  2. Detoxifies
  3. Alkalise the system.
  4. Adds a natural glow to your skin
  5. Reduces the chance of cancer

Many people think that Miso contains a lot of salt, due to the flavour, when it only contains about 1 to 1.2 grams of salt in 16 grams of miso soup. The average intake of salts are 6 to 7 grams a day, making a bowl of miso soup a healthy choice of food.

My daily soup is with seaweed, onion and tofu. I make enough to have for later that day too. My children love with chicken, onion, carrots, potato and onion.

I found this Tofu which made in Japan and its nice. I had with my miso but I think its nicer with green salad. I might have it again for my lunch tomorrow.


Apr 13

These are all you need.


Many people ask me what to get when cooking Japanese food. These are the things you need to make simple Japanese food at home.

Miso – You can use this for soup marinated with fish or meat, or even to make salad dressing.

Mirin – Sweet condiment that we use for broth, teriyaki and soup. I like to use it with soy sauce when eating sashimi.

Rice vinegar – Japanese vinegar is much lighter than Chinese vinegar. I use it for stir fry, salad dressing or even drink with vegetables.

Bonito flakes – we use it with miso soup, broth, or sauce. This condiment brings a fish flavour in your dishes.

Seaweed – Japanese people eat Seaweed on a daily basis. I eat it every day in the morning and at lunch. It’s great with salad and soup.

Soy sauce – I use this with every Japanese meal. I prefer to use a lighter soy sauce to cook, but the flavour is same as the normal one, the only thing making the lighter soy sauce different being the lighter colour.

Next blog is introducing my favourite Miso soup.




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