Japan trend-spotters take note: I created this dish but five minutes ago and it is already hot hot hot among the gaijin work-at-home web designer crowd.
The concept/problem: no-leftover-rice + hunger + need + food + quick. Nanika tabetai desu ne? The solution is a food koan that [uh, metaphor about clearing away desire].
It is: Bread. Miso. Dried baby sardines. Shiso. We call it “misofishiso pan” and it is sugoi oishii.
Cultural mixmasters are drooling on their vintage kimonos.
Comments
3 responses to “Big in Kyoto: Misofishiso Pan”
It actually tasted pretty good.
white or whole wheat?
I used white. A little dry because it was from the day-old “sale” rack at the bakery. Hmm, not sure about whole wheat — the flavors are delicate and it might overpower them. Something a little sweet might be nice, to balance the salty miso and baby sardines.