Aomori Prefecture

Kaiyaki miso

Kaiyaki miso
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  • Image Source : Aomori Prefecture Tourism Information Site Aptinet


Ingredients (For 1 persons)

  • egg 1
  • Bonito flakes 5g (2g shavings)
  • grilled dried bonito 2 sticks
  • fu 1/8 sheet
  • handmade red miso 15g
  • green onion a pinch

How to cook

  • 1. Soak the fu in water to rehydrate, cut into 7-8 mm pieces, and cut the green onion into small pieces. Shave bonito flakes. Beat the egg well.

  • 2. Pour 100 ml of water into the shellfish, add grilled dried fish, and place on a kuriko (shichirin) to make broth.

  • 3. When the broth becomes fragrant, take out the grilled dried fish and add dried bonito flakes.

  • 4. After the dried bonito flakes have settled, add miso paste and let it dissolve. Adjust the amount of miso to taste.

  • 5. When fu is added and the water comes to a boil, add beaten egg. When the egg hardens, add green onion and remove from heat.

  • 6. *In 1965, about 5 grams of shaved bonito flakes were added in each household, but nowadays commercially shaved bonito flakes have become the standard and about 2 to 3 grams are added.

Recipe Arrangements

provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.