High-quality miso that was created through such a process became
popular and is enjoyed by many due to its simple and fragrant features.

Hokkaido Miso Recipe

Furofuki Daikon Radish with Meat Miso Sauce
<Ingredients: 4 servings>
30 cm of daikon, 15 cm of kombu seaweed, suitable quantity of rice rinse water, 10 cm of leek (white part), meat miso sauce (150 g of ground pork, half an onion, a dash of vegetable oil, 50 cc of dashi, 2 tablespoons of sake, 3 tablespoons of sugar, 2 tablespoons of mirin, 100 g of miso)
Cut the daikon into 7 cm pieces, peel the skin and round the corners with a knife. Wash the daikon with the rice rinsing water. Put kombu and daikon into a pot and add water.
Maintain an appropriate quantity of water and boil until daikon is soft. Mince the onion. Heat the vegetable oil in a frying pan and saute the onion and ground pork. Add dashi, sugar, sake, mirin and miso and reduce until saucy consistency.
Take out the core of the leek, cut it into thin strips, soak in water to prepare fine strips. Lay the kombu and then the daikon on a serving dish, add a bit of stock, cover with meat miso sauce. Garnish with the finely cut strips of leek.
Miso Dengaku
(Grilling with Miso)
<Ingredients: 4 servings>
Half-size of black and white konnyaku each, 1 atsuage (deep-fried tofu), dengaku miso (4 tablespoons of miso, 2 tablespoons of sugar, 2 tablespoons of mirin), a dash of white sesame and Japanese pepper
Rub the konnyaku with salt, and after washing it with water, heat it with kombu dashi and finally skewer. Cut atsuage into bite-size pieces, put the pieces on a colander and pour with hot water.
Then, heat it with kombu dashi and skewer. Add miso, mirin and sugar into a small pot and simmer. Spread dengaku miso over konnyaku and atsuage, and garnish with white sesame and Japanese pepper.
Tonjiru (Pork Miso Stew)
<Ingredients: 4 servings>
150 g of thinly sliced boneless pork rib, 2 potatoes, 50 g of carrots, 100 g of daikon, burdock root (half), konnyaku (half), 10 cm of leek, 1 knob of ginger, 4 cups of water, 4 tablespoons of miso, a dash of vegetable oil, a dash of ichimi red pepper powder
Cut pork into 3 cm long slices. Peel potatoes and quarter them. Quarter slice carrots and daikon, peel the burdock and thinly slice. After soaking in water, take it out to dry. Blanch konnyaku, then cut into rectangular slices. Slice leek diagonally, grate ginger. Pour vegetable into a pot and saute the pork, carrots, daikon, burdock, potatoes in that order. Add water and remove scum. Then add konnyaku and simmer until vegetables are fully cooked. Dissolve in the miso and add leek. Once it reaches a boil, pour into a serving bowl with the grated ginger and ichimi red pepper powder on the side.
Tofu and Seaweed Miso Soup
<Ingredients: 4 servings>
3 cups of dashi (600 cc), tofu (half), 30 g of seaweed (reconstituted), 10 cm of leek, 3 tablespoons of miso
Dice tofu into 1 cm cubes. Finely chop the leek. Slice seaweed into bite-size pieces. Add dashi into a pot and dissolve in miso after heating. Add seaweed and tofu. Once tofu starts bubbling to the top, add leek and turn off heat.
Ishikari Nabe
<Ingredients: 4 servings>
Half a salmon, 3 to 4 leaves of Chinese cabbage, 2 potatoes, 1 leek, 100 g of shimeji, enoki and other mushrooms, 1 momen (firm) tofu, 1 bag of shirataki (thin strips of konnyaku), 1 clove of chrysanthemum, 6 cups of kombu dashi, 5 to 6 tablespoons of miso
Cut salmon into diagonal bite-size pieces. Peel potatoes and halve them, cut cabbage and leek diagonally, remove the stems of shimeji and enoki mushrooms and shred into smaller pieces. Cut the chrysanthemum according to your preference. Blanch tofu and shirataki, then cut into bite-size pieces. Put kombu dashi into a pot and dissolve in half of the miso. After it boils, add salmon, potatoes, cabbage cores, then tofu, shirataki and other leaf-based vegetables in that order and boil. Add miso accordingly and serve in order of cooked ingredients.
Mackerel Stewed in Miso Sauce
<Ingredients: 4 servings>
1 mackerel, 1 leek, 1 knob of ginger, 3 tablespoons of miso, 100 cc of sake, 200 cc of water, 4 tablespoons of mirin, 1 tablespoon of sugar
Filet the mackerel and cut into half. After scoring the skin, place onto a tray, pour over hot water to remove the odor. Cut the leek into 4 cm chunks, and thinly slice the ginger. Add water, sake, sugar into a flat pot and add thinly sliced ginger after it boils. Place mackerel on an aluminum foil. Simmer for 5 minutes on medium heat, then dissolve in the miso and add leek. Simmer for additional 7 to 8 minutes while pouring broth over mackerel. Simmer until the liquid reduces, then add mirin to add glaze.
Salmon Chan Chan Yaki
<Ingredients: 4 servings>
4 salmon fillets, 3 to 4 leaves of cabbage, 1 onion, 1 bag of bean sprouts, 2 green peppers, 1/4 of carrot, 100 g of shimeji mushrooms, 3 tablespoons of butter, miso sauce (100 g of miso, 2 tablespoons of mirin, 2 tablespoons of sugar, 2 tablespoons of sake, dashi to taste)
Cut vegetables into bite-size pieces. Melt butter in a frying pan, and after quickly sauteing vegetables, lightly grill the salmon and place on top. Pour over miso sauce, place a lid and steam roast at medium temperature.
Scallops and Seaweed with Miso Vinaigrette
<Ingredients: 4 servings>
4 scallops, 1 clove of chives, 40 g of carrots, 10 g of salted seaweed, miso vinaigrette (2 tablespoons of miso, 1 tablespoon of sugar, 1 tablespoon of vinegar, 1/2 teaspoon of ground karashi - Japanese mustard)
Blanch the scallops and after cooling in ice water, dry them and cut diagonally. Blanch the chives, scrape with knife to remove the sticky parts and cut into 5 cm long pieces. Slice carrots into rectangular pieces and blanch. Garnish 1 and 2 onto a plate and pour over the miso vinaigrette.