Friday, April 15, 2005

On the to-do list of cuisine research...

Hishiho ( ひしほ ) is a culinary ancestor of modern soy sauce and miso; it is said to be somewhere between the two.

I am not sure if it is an exact equivalent of Chinese thick soy sauce, but it is worth investigating.

Soy sauce of course, is one of those miracle food components, like vinegar and olive oil and peanut oil, that when skillfully combined with other ingredients, makes food spectacular.

Miso itself is a wonderful thing that can be used in many ways to flavor dishes outside of the well-known Japanese soup.

Something between miso and soy sauce might provide a taste that is worth exploring.

No comments: