Japanese food holds the answer to every problem in life.
The Japanese harness the properties of longevity through fish and effortlessly maintain a slim, healthy weight drinking loads of green tea.
It’s a common wonder why there isn’t more Japanese take out when the food is just as healthy, flavorful and contains a lot less MSG than popular mu shu fried pork (don’t try and fool yourself, you know its in there).
You can harness the seemingly magical properties of Japanese food beginning with a simple sushi bar staple.
A popular compliment to most Japanese dishes, miso soup, is comprised of a salty, soy bean paste.
There exist hundreds different types of miso made from barley, rice or soybeans and ranging in flavors from earthy to fruity. Miso is also high in minerals, vitamins and protein for minimum calories.
Instant miso-soup is available is most commercial supermarkets and Asian food stores.
Buddhist monks realized that soybeans could be ground into a paste, creating cooking methods where miso was used to flavor other foods. So gain some Buddhist wisdom and possibly a little enlighten from miso.
Miso-Marinated Mushrooms
2 1/2 cups sliced white button mushrooms
1 tablespoon
1 large onion, sliced
2 teaspoon of crushed garlic
2 1/2 cups of water
1 package of miso paste
Non-stick cooking spray
Lightly coat a frying pan with the non-stick cooking spray and oil place on medium heat. Add the sliced onion, mushrooms, and continually stir until onions become transparent, add more non-stick cooking spray if necessary. Add water, garlic, and the packet of miso into the pan. Thoroughly stir the miso paste until combined with the water and coats the vegetables. Turn heat to medium low and steam the vegetables. Occasionally stir the vegetables in the miso broth until all the water is evaporated. Keep in an air tight, refrigerated, container for two weeks. Serve cold or hot with to rice or fish.