Notes about Recipes in this book

• Roast pork tenderloin with apricot-miso glaze

  • hillsboroks on November 09, 2020

    The flavor profile of this easy dish was amazing. But be very careful of the amount of orange zest you use because the orange flavor is very assertive. Next time I will cut the orange zest I use in half or maybe use only a quarter teaspoon for my single tenderloin. I did not have champagne vinegar but used a sweet rose vinegar and it was good.

• Green salad with miso-ginger dressing

  • PinchOfSalt on March 16, 2015

    Made this using "mellow white" miso (Miso Master brand) and a little agave syrup in place of the sugar as a dressing for sliced middle-eastern cucumbers. It was tasty, but probably would be better with less garlic, more ginger, and a touch of something piquant or peppery.

  • hillsboroks on November 09, 2020

    This dressing could have rated another star but the amount of garlic overwhelmed the other flavors. I added a bit of salt and more pepper and agree with PinchOfSalt that more ginger and less garlic is the ticket to an excellent dressing.

• Warm apple cobbler

  • chawkins on May 23, 2015

    I was intrigued by the use of miso in a cobbler. I used two large Granny Smith and two large red delicious apples and I got more than 6 cups for half recipe in a 8x8 dish. The topping did not form streusel clumps for me, but were more like a batter, I just dropped them on top of the apples by the spoonful. All in all, it was quite good, not overly sweet. I could smell the miso in the topping, but could not quite taste it, it was well balanced by the sugar and I'm sure it will add a certain je na se qua for people who did not know that miso was in the mix, I definitely tasted the ginger though.