Nearly a hundred years ago, he was born in Japan, into a prominent samurai family Mikao UsuiFounder of the world-famous method of Reiki. I have been teaching and studying Reiki for the past 20 years, and as far as I know, the master has not had any particular influence on Japanese cuisine. But it occurred to me that because of him and Ricky I became acquainted with Japanese traditions. Ikebana, karate, haiku poetry, green tea, miso soup, and we are already at the table. Among the Japanese traditions, I was most drawn to the kitchen.
Japanese cuisine is mostly fishy, so my dishes in restaurants have stayed with vegetarian sushi. At home, wrapping moss in rolls filled with just-cooked rice of the right variety didn’t work, so I devoted myself to soup. It’s simpler and happier. Being satisfied, satisfied, and happy is a very Japanese thing. It is also in keeping with their tradition of dedicating yourself completely to cooking. Consistency, lack of ingredients, special cutting method and sharp knife are the main methods.
I had a knife even before I was fascinated by Japanese cuisine. Someone gave it to me at the same time with a special wooden protective stream. Looks like he can see my future. The knife is large and sharp, and the instructions for use completely prevented me from holding it in my hands. The knife, as written, is the personal property of the chef. It is not common for everyone to use it. In our rather crowded kitchen, that would be hard to think of. Except… Rinse the knife thoroughly in cold water (never hot) after each use, wipe with a dry, soft cloth and return to the protective stream. If this rule is followed, no one will touch it.
So I started miso soup. It must be said that these soups are very popular and that they are usually made from fish, even if there is no fish in them. This soup base, dashi, can be made instead of algae and mushrooms. My advice? Miso soup is great even without a soup base. I put in a lot of effort and researched it because I really like miso soup. The postman even brought me a cookbook, Japanese vegan, with recipes for home cooking. As I recognized the knife, I wipe it here and there and put it in place.
Today’s recipe is the simplest miso soup you can imagine. For a more Japanese impression, make the dishes as gentle as possible, spoons are wooden, and you can grate the vegetables from the soup with Japanese chopsticks. I wish you good luck and satisfaction. Mikao Usui will add Five Rules for a Healthy Living here. Just don’t get angry and worry today, enjoy what you’re doing, be respectful and kind. Such a soup will be full of vital energy and, of course, healing.
for two cups.
- 1 carrot
- 2 cm fresh ginger
- Half a small cauliflower
- For shit with one fist
- bright portion of leek
- spoon of sesame oil
- spoon of soy sauce
- Covered with a spoonful of dark miso paste
- Maybe a little salt
1. Peel a carrot and cut it into short sticks. Divide the broccoli into small florets. Peel the zucchini, grate it and chop it into small pieces. It would be nice if they were the same size as a carrot. Scrape the ginger root with a spoon. Cut into thin slices to break off the fibres, and then into sticks. Cut the white part of the leek thin and obliquely, and use the remaining green part for something else. Cut the mushroom caps, discard the beets. Leave the small shiitake whole, and divide the larger one into quarters or eighths, depending on the size.
2. Quickly fry all vegetables in sesame oil. Pour 400ml of water over the vegetables even before you color them.
3. Add the soy sauce and cook for 5-10 minutes as you like the cooked vegetables, more or less firm.
4. Mix the miso paste separately with a little water. Pour it into the cooked broth, stir, making sure it’s salty enough, then immediately pour into a bowl.