Edo Period Samurai Meal (1600s

Ingredienti

A disciplined and balanced tray inspired by the quiet strength of Edo-period warriors. Clean, seasonal, and made to nourish the body without clouding the mind.

Plate Includes:

Istruzioni

Steamed White Rice

1 cup short-grain Japanese rice

1¼ cups water

Miso Soup

2 cups kombu dashi (homemade or store-bought)

2 tbsp miso paste (soybean or red)

¼ block tofu, cubed

1 stalk green onion, thinly sliced

1½ cups water (if thinning store-bought broth)

Miso-Glazed Eggplant (Nasu Dengaku)

1 small Japanese eggplant, halved and scored

1 tbsp red or mame miso

1½ tsp crushed rock sugar (or 1 tsp regular sugar)

1 tsp warm water

Pinch sesame seeds (optional, for garnish)

Salted Ribbonfish (Tachiuo no Shioyaki)

4 ribbonfish fillets

1 tsp sesame oil

½ tsp sea salt

Sliced Ya Pear (or Nashi)

½ ripe pear, peeled and thinly sliced