miso with gyoza and tofu

Heated without the miso

Miso has a shelf half-life of a million years. Apparently. This miso is six years old. Oddly, it's the fresh kind that is unaged. 

One rounded tablespoon miso added off heat.

This actually has a lot of things in it. Raindrops on roses and whiskers on kittens bright copper kettles and warm woolen mittens brown paper packages tied up with strings. These are a few of my favorite things.

Wait. I meant to say, kombu bonito dashi and fish sauce, mirin and sake rice vinegar and soy added by teaspoon in concentric rings. These are my fa-vor-ite Japanese things. 

Gyoza doesn't go in miso soup. But I don't care. Jimmy Crackcorn and authoritarians can just f.o. I meant to say, the master has gone away.

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