Since Shoo and I arrived, we've spent plenty of time with his mum, Yoko, who is adorable and has been spoiling us rotten with amazing food. She makes an amazing miso shiru (miso soup) with lots of variants, and since Shoo dropped the hint that I love aubergines, she's delivered my favourite vegetable in various incarnations - yay!
Top is white miso soup (popular down in Kagoshima, as opposed to red miso) packed with beansprouts, tofu and a green vegetable similar to choi sum, called komatsuna.
Miso soup is usually made by mixing miso into dashi (stock) made by infusing boiling water with kombu and/or bonito flakes. Bonito is a fish similar to tuna, with very dark red flesh, but the dried flakes look kind of like tree-bark.
Below is today's lunchtime soup: fresh bamboo shoots, wakame, thinly sliced abura-age (deep fried tofu) and a little bit of tofu. I just love the taste and texture of the bamboo shoots - the satisfying crunch and delicate taste are miles away from the canned bamboo shoots you buy in UK supermarkets for chinese dishes.
There was also a stir-fry dish that had me in aubergine heaven! This time with minced pork in a sweetish sauce. Thank you Yoko-san!
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