It was Risshun (立春) on Feb. 4, which traditionally signifies the beginning of spring in East Asian cultures. So, I thought it would be nice to celebrate with sushi dinner.
At home, we usually eat "make your own hand-roll" sushi. The girls calls "sushi burrito" and love it :-)
The girls like Tuna, Salmon and Tobiko. I usually get those. (as for Japanese, we do not eat much salmon sushi as far as I remember.....)
Ingredients for home-made (real) miso soup. I'm often disappointed with the quality of miso soup at most Japanese restaurants. I really hope they serve good hearty miso soup.
Like any other good soup, good miso soup is made with good broth, dashi broth, which is made from kombu (kelp) and katsuo (bonito).
Compare to other broth such as chicken, fish or beef broth, dashi is one of the easiest things to make! So, I usually make it in a big pot and freeze in a small container.
Add tofu to dashi.
Wakame seaweed is also added.
Tofu and wakame is a classic combination for miso soup, and you can make miso soup with almost any kind of vegetables. My favorite is onion and daikon radish. I once saw cheese is added to miso soup (by Iron Chef). Also, avocado is surprisingly delicious! (believe me)
The soup (without miso) needs to be gradually heated up.
Then, add miso.
At home, I store two kinds of miso: white miso from Kyoto, slightly sweet, and my mom's homemade black miso.
I combine these two.
Generally speaking, more white miso in winter season and more black in summer.
Miso soup is heated, but never, never, and never boiled after adding miso!!!!!
Need Avocado in California, of course!
As always, we had a good dinner with very lively conversation thanks to the girls.
However, I always forget to take photos after I serve the dinner. Need more photos of final product.
I will work on it.