Dinner of the day: sauteed pork with lotus roots, onions, and mushrooms in yuzu-kosho; peppers, celery, and scallions quickly heated with miso and sake; Japanese cucumbers marinated in miso, soy sauce and la-yu; white rice; miso soup with tofu and shimeji mushrooms.
Now that I write about what I cooked today, it sounds like a lot of miso! Surprisingly you don't feel it as much, because they are all cooked differently. I'm originally from the area called Nagoya, where it's known for the use of miso in the cuisine, and I guess I'm no exceptions!
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