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
Wash kinome leaves, and chop finely with food processor or blener.
In a pot, mix miso, mirin, sugar, sake, water and heat with low heat
Add the chopped kinome leaves into miso mixture
Continue on heat and stir sometimes.
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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