As one of the major gastronomic capitals of the world, San Francisco hosts many food related events.
On Monday, I was invited as a guest to the educational seminar on “Miso and Natto: The Two Up and Coming Food from Japan” at Fancy Food Show at Moscone Center sponsored by JETRO (Japan External Trade Organization). My friend Nobuko works for them, and she wanted me to write about it on my blog.
I’d love to! It’s easy to convince me with good food. And of course, I was curious about how they are positioning miso and (especially) natto, which is not known as the Japanese food most loved by non-Japanese…, yet.
This post features miso, which is very versatile, gaining popularity, and more readily available than its cousin, natto. He’s a little more eccentric (it’s fermented, so quite sticky, and pungent), so I’ll save that post for later.
Most non-Japanese knows miso because of popularity of miso-soup. Many even call them just “miso”, and ask me “how do you make miso?”
As represented in that question, many don’t know they can use miso much more than in miso-soup alone, and also can make hundreds of variety of miso soup using what they have in their fridge! Making miso soup at home is very easy, and much cheaper and often tastier than these cups you pay at some of the Japanese restaurant for $3 or more per serving, or freeze-dried version at the store.
Plus evidence in Japan points to many health benefits such as relieving fatigue, reducing cholesterol, improving intestinal function and digestion, anti-aging, diminishing signs of aging skin, and even reducing the risk of cancer.
The miso part was presented by Ema Koeda, Chef and Food & Wine Specialist. She introduced the audience to the versatile world of miso and its health benefits with some Powerpoint presentation with mouth-watering photos. (For more information about miso, click here.)
she demonstrated one dish which was delicious, super easy, and something everyone loves and are familiar with!
Yes, you guessed it right. The first photo you saw… Japanese Miso Burger. If someone is thinking about start making miso soup at home, but don’t know what to do with the rest of the miso, start with this. This is a perfect recipe to experience the versatility of miso, and what it can do for you in your kitchen. Then start experimenting with adding in this and that as a secret ingredient. Soon you’ll be known as a great cook!
The amount of miso used in this burger is perfect… not to little, not too much, and adds a lot of umami and depth of flavor and savoriness, anyone will love it. I particularly loved the topping of scallions, and miso ketchup!
Sendai miso called in the recipe will be hard to find, so simply look for yellow or red miso. If you are using ground chicken, she suggested that white miso will work nicely. Most large supermarkets (Asian Food section), health food stores, and gourmet markets sell basic miso pastes. I recommend the Japanese kind, rather than American version for more authentic taste and ingredients. If you want speciality miso, such as Sendai miso, call the Japanese market in your area.
Japanese Miso Burger By Ema Koeda
- 3/4 lbs Ground beef
- 1/2 Onion, minced
- 1 Large egg, beaten
- 4 TBS Panko (Japanese bread crumbs)
- 3 TBS Sendai Miso (or red or yellow miso)
- 1 stick, long scallion, julienned and put in cold water
- 4 burger buns
- 3 oz ketchup
- 1 TBS Sendai miso (or red or yellow)
- 1 TBS walnuts, crushed
- 3 TBS shallots, minced
- Preheat oven at 350 F. (At the event, she simply fried the burgers in the skillet as shown in the photo above.)
- Combine beef, onion, egg, panko and miso in a large bowl till well combined, for about 2-3 minutes.
- Shape meat into patties a bit smaller than the size of buns, approximately 3.5 oz.
- Grill patties on medium heat for 2-3 minutes on each side and cool.
- Combine ketchup, crumbled walnuts, miso and shallots for the sauce.
- Warm the buns in the oven, place the patty, ketchup, scallions and top the bun to cover.
The second dish Japanese Misoyaki Butterfish with Sizzling Soy Vinaigrette demonstrated by Jeff Hubbard, Chef Partner at Roy’s in San Francisco was impressive yet probably may not be the first one to try at home for the most people. It’s mainly because you have to marinate the fish for 24 hours, requires 3 cups each of sake and mirin and 8 oz of miso, plus how the vinaigrette is made (see that fire!)… It’s time-consuming and expensive, especially if you choose to follow the recipe exactly. Watching a young, good-looking chef playing with fire was fun, but this is a type of food you may want to try at the restaurant…. He’ll understand, and probably love you for it : )
Using a lot more miso (8 oz for four 7 oz piece fish!) , and long marinating, it has much stronger miso taste than Ema’s burger recipe, which can be even loved by “miso-beginners”.
I’ll be honest. I normally do not like misoyaki. Whether it’s fish or meat. It’s probably because my dad used to get this miso-marinated Kobe beef for Oseibo gift giving season every year (or maybe for Ochugen in summer too!) from one of his patients. The miso flavor was too overpowering, plus my mom cried (I’m serious) each time I didn’t want to eat something, so maybe I have bad memories. I begged my parents to let the person know that we appreciated it, but we prefer plain Kobe beef, but Mom’s answer was no. It’s too rude. So she lied every year when she called and thank the giver with “It’s our FAVORITE! All four of us look forward to this special gift every year!”. So the poor guy believed her and spent a fortune on something we were actually giving away year after year.
Sorry, I got side tracked. The kind of fish used for misoyaki is ALWAYS fatty fish, which I don’t care for. Having said that, it’s my personal preference. Many people love them, including lots of Americans I know.
What I liked about this particular version was Jeff (or Roy Yamaguchi himself, whoever developed the original recipe) uses soy vinaigrette with a lot of refreshing vegetables such as onions, daikon and tomatoes along with rice wine vinegar and lemon juice to cut the oiliness. It’s also great way to incorporate more vegetables into our diet.
I won’t do the fire part so that so that don’t have to deal with the smoke in the house afterwards, but maybe I’ll come up with a short-cut and cheaper version of this with less oily fish. Maybe it will convert me. Or just make the vinaigrette. It should be great with chicken, beef, salmon, and many different things.
It’s really nice to see more and more people are becoming intersted in Japanese ingredients and food beyond sushi and teriyaki because it’s not only tasty but healthy as well. It adds more flavor easily without adding extra sodium or fat. (Miso itself is salty, so be easy on salt if you are adding it as “secret ingredients”.)
This event inspired me to experiment more with miso. Just like Ema showed us, adding these Japanese ingredients to familiar dishe is a great way to start. Even though I’ve been using miso as secret ingredients here and there, it’d be fun to see how miso would enhance things like clam chowder! I’ll report on it here as I experiment, so stay tuned!
Are you planning to incorporate miso into your kitchen? If so, what will you experiment with?
Thanks for inviting me, Nobuko!
My friend Nobuko from JETRO (in special “Miso Apron” I want it!) and Eriko from Tofu-Life in Benecia.