Yesterday was my first dive into the Japanese culinary galaxy. I tried my luck on making the Miso soup and sushi for my wife on her birthday and combining it with the Valentine’s Day. (I thought I was smart :p)

We ended up having an amazing plate of hand rolled sushi, California style sushi rolls and a flavorful bowl of miso soup but  there is a confession that I can only make through this post. In the process of preparation for such an ambitious step,  I lost track of everything else.  I forgot the reasons and was totally controlled by the fragrance that the open simmering pot of konbu sea weed and wakame seeds was doing to my senses.

Making the miso soup was kind of an education to me. How different flavors can gel so well and create a real symphony of flavors.The kind of flavors extracted from  the preparation were so off the charts (read my first time use of such ingredients ever); I don’t know what’s in-store if one gets  it  from the masters themselves.
I salute the ingredients, the thinkers, the makers and the ones who have mastered this art  where you walk on this thin line,  and the result is either a ‘0’ or a ‘1’ (I had to get in binary somehow).I don’t know if there exists something like an edible miso soup. It’s good, awesome, great or BAD.
I will try to learn more from this experience, study the flavor profile of the bonitos, the wakames and the konbus a bit more and will get back with my  new dives.

I have to, I have to.

So stay tuned

I would like to thank the saleswoman at the Japanese grocery store who literally took my list of ingredients, changed it a bit on what could make the recipe taste better than what I had and handpicked it for me.

Thanks.

Thanks a lot, for you really made our evening, but most importantly you held my hand when I just decided to jump in the ocean without the safety gear.

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