I’m aware that social media has been awash with posts from 2016, but that’s not the reason I’m writing on CookbookCorner about a book that came out that year. Miso Tasty has been completely revised and expanded and, with the simple, emphatic title of Miso, is published afresh now. As a fan of Bonnie Chung’s approach and palate – you can read my review of her 2021 Tofu Tasty here – I couldn’t approve more. I’m delighted to have this beautiful new edition, and thought you might be, too!
Of course (and partly through Chung’s efforts) miso is a much more familiar and widely accessible ingredient than it was over here a decade ago. I love its rich, deep savouriness with an almost indefinable caramelly undertone, and draw on it often when I cook; Chung is spot-on in labelling it The Secret Weapon and this book, as well as explaining the science and history of miso, is an excellent guide as to how to wield it. As well as classically Japanese dishes, there are recipes, both sweet and savoury, for dishes of all sorts, and I hope my shortlist gives you an understanding of the book’s range and appeal. I’ve bookmarked the Udon Noodle Soup with Miso Pork Topping; Chargrilled Tenderstem Broccoli with Sesame Miso Dressing; Miso-Pickled Cucumber; Braised Miso Pork Ribs with Sticky Miso Plum Sauce; Grilled Mackerel with Miso Orange Sauce; Lemon Miso Chicken Hot Pot; The Best Bloody Mary (I don’t have to be asked twice!); Miso Butter Roast Potatoes; The Greatest Chocolate Mousse; White Miso Ice Cream with Hazelnut Praline; and Miso Caramel Tartlets. Before my shortlist gets completely out of control, I shall leave you, but not before telling you that the recipe I’m thrilled to be sharing with you today is her Miso Udon Carbonara with Duck Egg. And if you can’t get duck eggs, Bonnie Chung will forgive you for using hen’s eggs!
Miso: From Japanese Classics to Everyday Umami by Bonnie Chung is published by Pavilion, £22.
Photos by Yuki Sugiura.
