Long time, no miso. I’ve been traveling for both work and pleasure. I visited my daughter and made a pot of miso soup. Part of the fun of making miso soup for a family member is to ask them to do ajimi or tasting to check if the proportions are right. When I make miso soup for my daughter I can always count on her to take a taste and sigh that it is okaasan no aji. This literally translates to mom’s taste, but basically means it tastes just like the soup she had growing up. All over Japan people long for okaasan no aji. Perhaps not Japan, but all over the world. Nostalgic food is universal.
It’s frustrating to cook miso soup in a new place. The stove, water, miso, cooking tools and ingredients are all slightly different. And with miso soup that can throw everything off. Nonetheless, my daughter seemed to like it.
Miso soup for my daughter: Tofu, potato, carrot, onion, and mushroom. Pretty basic stuff!