Tag Archives: Miso

Wasabi Flank Steak and Miso-Glazed Potatoes

Saw this recipe in SOC’s Food & Wine magazine (Japanese-style home cooking issue, June 2009 or thereabouts), and it looked delicious (as recipes in glossy magazines often are). I’ve been wanting to use wasabi in cooking, because I like the way wasabi feels on the sinuses (note: a study showed that wasabi is actually not a decongestant, even if it feels that way – it might actually cause more congestation). Also, I already had a large jug of michiu and a package of miso from making the Miso-Glazed Sea Bass, so I thought I’d leverage ingredients that I already had.

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Miso-Glazed Sea Bass

Really delicious Japanese-flavored fish that takes a couple days of advanced planning but not too much work to make. First tried it about a decade ago, when my grandma made it. Great for hosting dinners.

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