Tag Archives: tofu

Miso Marination

As many cuisines do, Japanese cuisine has various ways of pickling and marinating to preserve food: nuka-zuke (pickling vegetables in rice-bran paste), asa-zuke (pickling vegetables lightly with salt and other seasonings), kasu-zuke (pickling vegetables or fish in sakekasu) , to name a few.

In many parts of Japan, every household used to have one nuka-doko (rice bran paste to make pickles). Now the number of household with their own nuka-doko has decreased, but it’s gaining attention again among those who love natural food.

Although I want to have my own nuka-doko, to be honest, I don’t really like its taste. So instead, I started to make my own miso-doko (miso paste to marinate vegetables, meat and fish). I love miso and it’s far easier than nuka-doko to maintain. Following a famous recipe of Matsuda Michiko,  I finally made a ninniku-miso-doko (miso paste with garlics). According to her, it can last for long time thanks to the antibacterial effect of garlics.

First, as per the recipe, I mixed 500g miso paste (I blended two different kinds of miso), approx. 67g sake and 1 head of garlic (peeled and sliced) and left in a fridge for 10 days.

  Ten days later, marinated quickly boiled beef overnight. According to the recipe, marinating beef will better the taste of miso paste (Personally, I think this step can be skipped, because the miso paste with garlics, before marinating beef, already tasted great)… It’s all about preparation! After that, any ingredients can be pickled.

*Her book says even raw ingredients can be marinated in the same container, I prefer separating small amount of paste on plastic wrap to marinate such items.

So far, I’ve tried pork, carrots and the two ingredients as below.


I didn’t know miso-marinated sashimi tasted so great! If you like raw fish, it’s worth trying. Just marinate sliced sashimi as you like (I used tuna and scallops) for about 3 hours. Wash off the paste before serving. They go very well with sake!


It’s quite a famous recipe. Drain water off tofu and marinate it in miso paste for a couple of days. Wash off the paste and slice it before serving. It tastes somewhat like cheese and will make a good appetizer.

Miso soup of the day: Kinoko-jiru (mushroom soup)

Autumn is the best season to enjoy mushrooms. So today, I used all these mushrooms – maitake, shimeji, enokidake and oyster mushrooms – to make kinoko-jiru!!

First, add chicken and mushrooms cut into bite-size pieces and stir-fry  them with a very small amount of sesame oil.


Next, add water in the pot. Cook for 10-15 minutes. Then add tofu and miso paste.

Serve in a bowl and add a very small amount of ginger cut into very thin strips.

There is no standard recipe for kinoko-jiru. The only rule is to add lots of mushrooms. It’s also fun to add lots of other vegetables in season. 

For vegetarian, chicken can be replaced with aburaage (deep fried tofu) or potatoes to make filling soup.