One of the values of Japanese cuisine is the simplicity of the ingredients used.
For example, what do you think when you find an Onigiri in your hands? I remember the first time I ate one, bought in a Family Mart in Asakusa during my first trip here in Japan: “Is it really so good? It’s even cold, I will probably get a stomach ache?”. All doubts have vanished at the first bite.
The Onigiri can be considered a bit like the metaphor of Japanese gastronomy: with a simple and inconspicuous appearance, it deceives you, making us think that its taste is neutral, almost nil. Only by tasting it, you can discover that inside, it’s filling is able to wake up and make our taste buds dance.
If you have not yet had the opportunity to eat an Onigiri, perhaps you were lucky enough to find yourself in front of a beautiful piece of sushi, carefully prepared by the master in front of your eyes. So simple and delicate, just tasting it you will discover its strong and consistent flavor generated by that pinch of Wasabi enclosed between fish and rice.
One of the skills of this kitchen is the ability to make every bite of each dish unforgettable thanks to the smart use of sauces, broths, and creams … everything is created and matched in a harmonious and impeccable manner.
Recently one flavor, in particular, caught my attention: Miso Dressing.
The first time I tasted it was Yo the one who made it. Was incredible. Since then, it has always been in my “To Cook List” and finally last week I decided to make it!
Don’t be scared by the strong flavor of the main ingredient, Miso. This sauce has a very delicate taste and its creamy consistency makes it perfect for marinating fish or meat, flavoring soups or as “Dipping Sauce” for cruditès. (Let’s face it, if you like the taste, you can even spread it on a piece of lightly toasted bread and devour it!) Just one important point: don’t mess too much with the number of ingredients. I know that follow rules is boring, and sometimes we want to follow our sense, but in this case, to much os soy sauce or to much of mirin will make the final taste to strong or too weak!
In the Japanese supermarkets, this sauce can be found already made, but my advice is to prepare it at home as it is really simple and you can easily check the amount of sugar used and deprive it of excessive preservatives.
(This version, in particular, I recommend consuming it within 2 – 3 weeks).
We like to eat it with a Daikon boiled in a delicate Dashi broth or place on grilled aubergines and tofu!