Again, we welcomed Aya-san who joined in our cooking class about a week ago.
She loved our miso soup so much and decided to attend at our miso making class before returning home.
We made white miso from scratch, which will be ready to eat after one month or so. Also, we cooked all sorts of menus using white miso, i.e., Tofu topped with sweet miso sauce
(豆腐の白練り味噌添え), fresh tuna tossed with vinegared miso sauce (マグロのぬた), salmon preserved in miso and sake lees, grilled (鮭の粕味噌焼き), miso and sake lees soup (粕味噌汁), and rice
balls topped with seared miso paste (焼き味噌おにぎり).
We are so grateful that she was able to participate in our cooking class twice during her limited stay in Japan.
Wish she can enjoy tasty home-made white miso at home as well💕