Recipes from Japan with Miso and gomasio

Health is not just a matter of luck but of conscience, among other things, knowing how to combine foods properly so that we can obtain maximum benefit. The gomasio (very nutritious and healthy salt, produced from sesame seeds) and miso (a paste made from soybeans, brownish yellow or some other vegetable, sea salt and usually a cereal, which is made by a long fermentation process) are two very nutritious foods that goes very well combined.

Here are some recipes to be able to produce highly nutritious, original and delicious meals. If you have not gomasio, here we first teach how to develop, is very simple, you'll see:

Sesame salt

Ingredients

• 15 tablespoons ofsesame
• 1 tablespoon of sea salt

Procedure

1. Toast sesame in a pan without fat or butter, baked.
2. Move with a wooden spoon to avoid burning. When it starts to smell nutty. Remove from heat.
3. With a mortar, grind sesame with salt. You can also use the coffee grinder. You can grind it until it is to your liking. Store in an airtight container and put it to the fridge to be retained better.

Spinach with gomasio and miso

Ingredients

• 500g of fresh spinach
• 3 or 4 teaspoons of gomasio
• 3 tablespoons of soy sauce
• 1 tablespoon of agave syrup
• Sunflower oil
• 2 tablespoons of miso
• Juice of one lemon

Procedure

1. If spinach is frozen, cook briefly and drain very well in water without salt. If fresh, sauté in oil until soft.
2. In a bowl, mix soy sauce, agave, lemon, miso and gomasio (keep in mind that the gomasio is salty and soy sauce, too).
3. Pour the sauce over the hot spinach and mix well. Garnish with some sesame seeds. Preferably served cold.

Miso and gomasio soup

Ingredients

• 1 / 2 package of tofu
• 1 piece of abura-age
• 1 tablespoon of dried wakame
• 1 piece of leek (4 cm)
• 4 cups of dashi
• 2 and 1 / 3 tablespoons of white miso
• 1 teaspoon of gomasio

Procedure

1. Soak wakame in plenty of water for about 5 minutes and when soft drain well.
2. Cut the tofu into cubes of 1 cm.
3. Weed out the abura-age to remove excess oil and cut into thin strips. Cut leek into thin slices.
4. In a saucepan, heat the dashi, previously prepared, in abura-age.
5. As we begin to boil, the miso broth is added and dissolved well. Then add the tofu and wakame. To serve the soup into the bowls, place on top of each a bit of leek.

Macaroni andTofuwith miso sauce

Ingredients

• 400 g. of Macaroni
• Water
• 4 tbsp. of oil
• 2 onions
• Tamari
• 100 g. of shredded cheese
• 1 garlic
• 4 tbsp. of Miso
• Half pill of tofu
• 250 cc. of vegetable milk
• 1 teaspoon of gomasio

Preparation

1. Boil the macaroni in plenty of water until al dente. Cooking time varies from pasta to others. Drain in a colander, pass them through cold water and set aside.
2. Finely chop the onion and put it in a skillet with oil over medium heat until translucent.
3. Add the onion a little tamari and let it simmer and cook covered about 20 '.
4. Meanwhile, make the sauce whisking all the ingredients until a smooth cream.
5. In a bowl, mix macaroni, onion and sauce. Place on a baking tray, sprinkle grated cheese on top and brown.

Tempura, miso and gomasio shrimp

Ingredients

• 1 / 2 cup of mayonnaise
• vegetable oil
• 2 tablespoons of fresh lemon juice
• 2 tablespoons of white miso
• 1 tbsp. of Cointreau
• 1 teaspoon of Asian chili paste
• 1 tablespoon of grated orange
• 1 cup of flour
• 1 teaspoon of gomasio
• 1 cup of cold sparkling water
• 1 large egg
• 600 grams of shrimp
• Cornstarch
• 2 tablespoons of shredded scallion

Procedure

1. In medium saucepan heat one inch of oil.
2. In a small bowl beat together the mayonnaise, lemon juice, miso, cointreau, chili paste and orange striped.
3. In another medium bowl, mix the flour and gomasio. Add the chilled sparkling water and beaten egg. Beat with a fork until they were blended. It should be slightly lumpy.
4. Cover the shrimp in cornstarch and then pass the mixture of tempura. Place the shrimp until they touch the oil and release. Repeat with the rest. Fry until golden (90 seconds) and drain.
5. Serve on a plate, sprinkle with scallions and served with miso mayonnaise.

Miso and walnuts sauce (ideal over steamed vegetables)

Ingredients

• 1 / 3 cup of soy milk
• 1 / 2 cup of oil
• 1 handful of walnuts
• 1 or 2 tablespoons of miso
• 1 tablespoon of umeboshi (optional)
• gomasio to taste

Preparation

1. Grind in a blender all the ingredients together until you have left a sauce evenly. If you want to lighten it a bit, add some water.
2. Serve best at room temperature, or heat it a bit before using.

(2 votes, average: 4.50 out of 5)

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