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Kinome Miso

Updated: Nov 3, 2022

Taste of May. Picking at Ms. G's garden every year.



Ingredients

  • Kinome leaves 1 cup (240cc) squeezed

  • Miso 7 tbsp

  • Mirin 4 tbsp

  • Sake optional

  • Sugar 1 1/4 cup (300 cc)

  • Water some

Directions

  1. Wash kinome leaves, and chop finely with food processor or blener.

  2. In a pot, mix miso, mirin, sugar, sake, water and heat with low heat

  3. Add the chopped kinome leaves into miso mixture

  4. Continue on heat and stir sometimes.

  5. Cool and store in refrigerator for several months.

Good on Tofu, rice, salad, grilled chicken, use as vegetables dip.

Great with Takenoko (bamboo shoot) that grows around the same time of the year.

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