Published: 10/09/2009 - Updated: 09/07/2018
Author: Nayeli Reyes2 Comments
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:
- 15 tablespoons ofsesame
- 1 tablespoon of sea salt
- Toast sesame in a pan without fat or butter, baked.
- Move with a wooden spoon to avoid burning. When it starts to smell nutty. Remove from heat.
- 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
- 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
- If spinach is frozen, cook briefly and drain very well in water without salt. If fresh, sauté in oil until soft.
- In a bowl, mix soy sauce, agave, lemon, miso and gomasio (keep in mind that the gomasio is salty and soy sauce, too).
- Pour the sauce over the hot spinach and mix well. Garnish with some sesame seeds. Preferably served cold.
Miso and gomasio soup
- 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
- Soak wakame in plenty of water for about 5 minutes and when soft drain well.
- Cut the tofu into cubes of 1 cm.
- Weed out the abura-age to remove excess oil and cut into thin strips. Cut leek into thin slices.
- In a saucepan, heat the dashi, previously prepared, in abura-age.
- 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
MORE IN BIOMANANTIALAerobox an alternate aerobic
- 400 g. of Macaroni
- 4 tbsp. of oil
- 2 onions
- 100 g. of shredded cheese
- 1 garlic
- 4 tbsp. of Miso
- Half pill of tofu
- 250 cc. of vegetable milk
- 1 teaspoon of gomasio
- 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.
- Finely chop the onion and put it in a skillet with oil over medium heat until translucent.
- Add the onion a little tamari and let it simmer and cook covered about 20 '.
- Meanwhile, make the sauce whisking all the ingredients until a smooth cream.
- 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
- 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
- 2 tablespoons of shredded scallion
- In medium saucepan heat one inch of oil.
- In a small bowl beat together the mayonnaise, lemon juice, miso, cointreau, chili paste and orange striped.
- 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.
- 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.
- Serve on a plate, sprinkle with scallions and served with miso mayonnaise.
Miso and walnuts sauce (ideal over steamed vegetables)
MORE IN BIOMANANTIALJapanese disciplines to take care of your Health
- 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
- 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.
- Serve best at room temperature, or heat it a bit before using.
About the author
I love Japanese food, I?ve been thinking on following some classes to learn to prepare different Asian dishes but I haven?t got the time, well maybe I can learn from my own home trying recipes like these! Thanks a lot, I think I?m to try to do this! I hope to come with amazing dishes?
I still remember the first time I ever tried miso soup, and MAN! did it blow me out of the water. It is such a simple soup, but it is SO tasty. Personally, I love salty foods, and salty broths are even better because I frequently get cold in teh winter, and I don’t want anything heavy in my belly, just something warm and salty to fill me up.