Miso Quotes

“I first came to Hokkaido for two reasons: miso ramen and uni, the island's most famous foods and two items on my short list for Last Supper constituents. The only thing they share in common, besides a home, is the intense fits of joy they deliver: the former made from an unholy mix of pork-bone broth, thick miso paste, and wok-crisped pork belly (with the optional addition of a slab of melting Hokkaido butter), the latter arguably the sexiest food on earth, yolk-orange tongues of raw sea urchin roe with a habit-forming blend of fat and umami, sweetness and brine. Fall for uni at your own peril; like heroin and high-stakes poker, it's an expensive addiction that's tough to kick.
But my dead-simple plan- to binge on both and catch the first flight back to Tokyo- has been upended by a steam locomotive and Whole Foods foliage, and suddenly Hokkaido seems much bigger than an urchin and a bowl of soup. No one told me about the rolling farmlands, the Fuji-like volcanoes, the stunning national parks, one stacked on top of the other. Nobody said there would be wine. And cheese. And bread.”
― Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

“Why does Miso soup work to protect atomic bomb radiation survivors? The Miso soup appears to be counteracting the radiation induced changes in the gastrointestinal tract. The Hibakusha have adapted their diet to match the radiation induced damage in the gastrointestinal tract. They are the among the smartest people around!”
― Steven Magee, Magee’s Disease

“This is beef short ribs marinated in miso.
First you mix hatchō miso and Sendai's red miso with sake.
Then you place the short ribs in the mixture; they should be left to marinate for a day or so.
Then you take the ribs out and grill them over a charcoal fire."
"Miso and beef are a great match, aren't they?
It's a pity that people in other countries don't know about miso.”
― Tetsu Kariya, Sake

“Stewed arame and deep-fried tofu. Okra croquettes. Kikuna leaves dressed with sesame and miso. Kurama-style sardine. Hirosu tofu ball in broth. Pork belly simmered in Kyobancha tea. Fresh tofu curd with sour plum paste. Oh, and Kioshi's rice-bran-pickled cucumbers. Nothing too extravagant. If anything, the highlights are probably the firmly cooked Goshu rice and the miso soup with ebi-imo taro. Anyway, enjoy the meal. Oh, and make sure you put a good sprinkle of sansho pepper on the soup--- it'll warm you right up.”
― Hisashi Kashiwai, The Kamogawa Food Detectives

“As Hideji's gaze skipped between the various dishes, Nagare went on:
'Stewed arame and deep-fried tofu. Okara croquettes. Kikuna leaves dressed with sesame and miso. Kurama-style sardine. Hirosu tofu ball in broth. Pork belly simmered in Kyobancha tea. Fresh tofu curd with sour plum paste. Oh, and Kioshi's rice-bran-pickled cucumbers. Nothing too extravagant. If anything, the highlights are probably the firmly cooked Goshu rice and the miso soup with ebi-imo taro. Anyway, enjoy the meal. Oh, and make sure you put a good sprinkle of sansho pepper on the soup--- it'll warm you right up.”
― Hisashi Kashiwai, The Kamogawa Food Detectives