green peppers
This is a firm family favourite. It is easy to make and delicious, and it can be varied by adding other vegetables, such as sliced peppers, broccoli or mushrooms. These patties are very versatile and can be served in a variety of ways – with chunky home-made chips (fries), with crusty bread, or with rice and a ready-made tomato sauce.
A simple coating of ground, dry-roasted peanuts pressed on to cubed tofu provides plenty of additional flavour along with the peppers. Use metal or bamboo skewers for the kebabs-if you use bamboo, then soak them in cold water for 30 minutes before using to prevent them from scorching during cooking. The kebabs can also be cooked on a barbecue, if you prefer.
Back to food miso soup dengaku
Miso is another of Japan's culinary gifts to the world. It is made from a mixture of soybeans, grains (rice, or barley), salt, water, and a fermenting agent. It is a savory, protein rich, highly nutritious soyfood that is of major importance in East Asia. Miso is unchallenged in it's versatility and is the base for sauces, soups, dressings, toppings, as well as being used as a medium for making pickles. Every area of Japan produces it's own variety of miso, so there are many types to choose from. The two most common and readily available are white and red miso. The white varieties are a yellowish brown color and have a lite, almost sweet taste. The red varieties range from a deep dark red to an almost ebony brown, they also possess a rich aroma and an earthy taste. The following are just some of my favorite ways to use miso.
