I had been away from home for a few months on work. On my travels in Hokkaido (North Japan) I came across a fantastic Miso. On my return to home in Gifu (central Japan) I whipped up this new sauce for family and friends.
Miso is High in what the Japanese call UMAMI. UMAMI is the fifth taste. ie. (sweet, sour, salty, bitter & umami). It is refered to as a meaty taste. it is the amino acids. The flavor of fermented protien. UMAMI has always been around allthough it was not really understood from a scientific point of view untill the begining of the 20th century.
It was just over 100 years ago... in 1907 at Tokyo Imperial University that Professor Ikeda through his experiments discovered the chemical components of UMAMI .
Almost 10 years back when I was living in London I was introdued to the idea of UMAMI by a very good friend by the name of Richard Hosking. Richard wrote a fantastic book 'A dictionary of Japanese food and culture'. I have been fascinated ever since...its really changed the way I think about food.
To cut a long story short This sauce is based on
(SWEET + UMAMI) ...GO on give it a try !!!
Cook the garlic in the olive oil for 2 to 3 min. add the apple and soon after the vinegar and miso cook for 2 to 3 minutes.
Finaly add all the remaining ingredients. cook for 3 minutes. Remove from heat and cool. Thats all !!!
Try it with pork chops...or any meat you like. also with meaty fish such as tuna, sword fish etc.
This recipe was created and added to the BBQ wizard website in April 2009.
Home Japanese >