In Pictures: Country miso soup and rice with homemade sprinkles

miso soup and rice

simple rice and warming soup

Country miso soup is a kinder way of calling the product unsophisticated. Yet unpretentious food is warmth and a hug from within.

country miso soup in pot

country miso soup in pot

Adding to the basic miso soup recipe, the country version has carrots and Chinese cabbage. The ingredients were what we had in the fridge and measuring was by taste.

chili rice sprinkles

homemade rice sprinkles

Rice is the natural complement. Hitoshi made furikake from dried chilis, young scallions, green onions, miso, sake, ginger paste, and garlic paste. As with the soup, Hitoshi used what we had available and followed his cooking heart.

steaming miso soup and rice set up the wrong way

While I love this photo for the steam above the soup, the angle is contentious. Rice on the right is for funerals!

Do you have a favorite set of ingredients for miso soup? Have you tried or made country style?

23 thoughts on “In Pictures: Country miso soup and rice with homemade sprinkles

  1. Looks warm and filling. I usually cheat when making miso soup and I just mix those ready-made packages with water:) I had miso with crab in Tokyo, which I really liked.

    • It was! Well, sometimes those packages are the way to go if you don’t have the time to make the soup from scratch. 😀 Have you found a brand that’s good? From my experience, the dry ones are the worst while the paste ones are a little better. I ate a lot of those my first year in Japan trying to warm up during my first winter! Miso with crab sounds fantastic.

    • Isn’t it interesting how food cravings go in cycles?! After leaving Thailand, it took me *years* to stop craving the fish sauce/soy sauce/sesame oil/chili pepper combo. Yum! What Chinese food are you missing? I’ve heard that it varies a lot depending on the region.

    • Thank you! Food is something that is BIG for hubby and I and trying to recreate what we love from Japan is such a fun hobby. 😀 This recipe is so easy so if you have access to the ingredients, you can do it, too. What Japanese foods are your favs??

    • That’s interesting! I know little of Korean food/culture/etc. but the more I learn, the more similarities I see. What is the miso equivalent?? Is it the same or are there some differences??

      • It’s called doenjang or dwenjang – made in much the same way as miso, but the soybeans are left in chunkier pieces so it’s a bit more rustic looking. I think a lot of foods arrived in Japan from China via Korea so there are lots of similar ingredients, but they use them and combine flavours in different ways.

        I always think of Japanese food as very refined and delicate (sashimi, dashi-based broths etc) and Korean food as being more homely and casual so I find the more wholesome Japanese dishes really interesting to read about as they go against my preconceptions.

        • How interesting! I’m curious about miso in general. My hubby’s family used to host a miso party of sorts every year. The community would rent a machine to make the miso from one man and he would bring it to the property. Then everyone else would bring their beans and away they’d go. I’ve seen chunkier forms of miso but for the most part, it’s pretty smooth.

          I think I’m going to have to see if I can track down some Korean food. You’ve got me curious! I would say that there are quite a few different forms of Japanese dishes that are less put together. 😀 I’m going to chat with hubby and come up with some more blog posts on the topic. Thanks for the idea!

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