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Black Cod Hot Pot in Saikyo Miso & Soymilk Broth

Saikyo Miso to Tonyu Nabe

Saikyo miso is a traditional white miso from Kyoto, Japan. The color is pale and it has a natural umami-rich sweet flavor due to the higher content of koji rice (malted rice) in the miso. The sodium level is also much lower than other types of miso, so you can use a good amount of it to enjoy its rich flavor in a soup, etc. without making the dish too salty. This hot pot dish has the combination of dashi, soymilk, and Saikyo miso in the broth, so the flavor is rich and complex. Make sure to use the real Saikyo Miso from Kyoto and pure rich soymilk (with no additives) such as Banrai Soymilk.

Buttery fish like cod is perfect for this broth, other types of seafood or even chicken would certainly work in this dish, too.


Soymilk Porridge with Turnips

Kabu no Okayu

I eat a lot of porridge especially in the winter time, as the dish is not only so gentle to your stomach, but is also a great way to keep your body warm. In Japanese tradition, on January 7, we eat Nanakusa-gayu (7-herb rice porridge), and it’s a custom to to bring health and longevity. It also has a meaning to clean your body with this simple porridge after consecutive days of feast during the New Year holidays.

Outside of Japan, including Los Angeles where I live, it’s not easy to source all the 7 kinds of Japanese herbs locally, so I actually enjoy making my own version with just kabu (Japanese turnips; its’ leaves are one of 7 herbs in Nanakusa-gayu) and use pure soymilk, in addition to kombu infused water, to cook the rice. It’s rich, creamy, really flavorful, and still light in your stomach.

It’s totally fine to cook it only with water (for more plain version), or use your choice of dashi such as kombu and bonito dashi for slightly deeper flavor. And, you can enjoy with your choice of condiments.


Homemade Tofu

Sukui Tofu

Authentic fresh tofu can be made at home very easily, once you have a donabe and high quality soymilk. All you need to do is to heat soymilk, stir in nigari liquid, turn off the heat, and rest until the mixture sets to become tofu. Iga-yaki donabe is perfect for fresh tofu making, because the porous body achieves the gentle and even heat distribution. It also cools down very slowly after turning off the heat, so the tofu can set to ideal stage during the resting time. The fresh warm tofu right out of donabe is simply a joy and I always have my first few tastes without any seasonings or condiments. It’s so fluffy, delicate, and pure. Then, I enjoy it with different toppings. Sometimes simply with shaved katsuobushi (shaved dried bonito flakes) and soy sauce, or wasabi, sea salt (such as moshio sea salt), and sesame oil. Ponzu is great, too.

Premium quality Banrai Soymilk and Banrai Nigari Liquid are both available at our shop. So, hope you give it a try. You can make a full-size sukui tofu to share or a small individual-size tofu in a mini-size donabe for everyday breakfast.

The recipe introduced in this page is calling for 1-liter soymilk. For the half amount, you can use a small-size classic-style donabe (approx. 0.8-qt/ 800 ml size). The photos below are made with small-size Rikyu-Tokusa donabe.

For an idividual-size silky tofu making method, please see Banrai Soymilk and Banrai Nigari Liquid product page.


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