Oh, this poor blog. I think about it a lot, but I can’t seem to wriggle in time to post. C’est la vie.
Here’s a quick tip, though, that I thought was worth noting for my own future use, at the very least.
Miso soup is foundational to Japanese cuisine, and we have it nearly everyday. We alternate between white (shiro) and red (aka) miso, usually according to which is on sale. It turns out that adding a small amount of sake—a tablespoon or so—to soup made with aka miso really boosts the taste, making it tangier and richer. I was surprised that such a small addition could make that much of a difference. Definitely recommended.
(Not sure if it works with shiro miso; will report back.)
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