Why don't you try making Japanese "Ofukuro no Aji"?

In Japan, there is a term called "Ofukuro no Aji".

Translated into English, it means "mother's taste".

To elaborate further, I would say that it tastes like the memories of my mother's cooking.

It is an old expression, so it is "mother". In modern times, it's "parent".

The term "Ofukuro no Aji" does not refer to a single dish; it varies from person to person.

This time, I'd like to introduce you to a traditional Japanese home dish, "miso shiru(miso soup)"!

Ingredients

・miso（soybean paste or barley miso）　0.5～1 tbsp.

・dashi（soup stock made from konbu or skipjack tuna.The granule type is recommended.）　1～1.5 teaspoons

・wakame (species of edible brown seaweed, Undaria pinnatifida)（It may cause indigestion except for people in some areas including Japan. You can do without it.） 2 teaspoons

・tofu（bean curd）100g

・Anything else

Now let's make it!

How to cook

Before reading any further, please know the following.

For Japanese people, miso soup is not a feast to be carefully prepared, but something to be eaten casually every day.

In other words, the recipe I'm about to write is a sloppy recipe by a man in his twenties.

If you want to know more, you'll have to look up the proper recipe!

（This is the amount for one person. It is easier to make for two people.）

1.Bring the water to a boil, about 150ml.

2.Add the soup stock.

If you buy a commercial product, you can probably find the right amount on the back of the box.

3.Cut up the ingredients and add them.

If you have tofu, dice it up.Do not add the seaweed yet.

4.Simmer until the ingredients are cooked through.

5.When the ingredients are cooked, turn off the heat.

6.Dissolve the miso in the pot.

Then reduce the heat to low.

7.Just before it comes to a boil, when the surface starts to shake, turn off the heat and it's done!

8.Now all you have to do is eat it fearlessly!

Caution

Again, I have seen on some websites that eating seaweed such as wakame can cause indigestion due to the structure of the intestines, except for some people in certain regions.

So be careful when you eat seaweed.

How was the taste of the first miso soup you made?

I think there were both those who enjoyed it and those who did not.

There are some aspects of food culture that we just can't understand each other.

But isn't it interesting to eat food you've never heard of before?

I like it. It's a little scary, though.

Many people only know about sushi and tempura when they think of Japanese cuisine, so I wanted them to know about other cuisines as well.

The beauty of miso soup, by the way, is that it can be arranged in many different ways.

Onions, potatoes, sausages, tomatoes, scallions, shrimp, squash, etc.

I hope you'll try making your own "Ofukuro no Aji"!

Thank you so much for reading!

Today's Japanese saying
"医者とみそは古い方が良い（Isha to miso ha furui hou ga yoi）"　＝　A young barber and an old physician.

Translation: the older, the better for a doctor and miso(The more time that passes, the more the flavor of miso blends in.)

For other articles, go to these links!

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