Miso marinaded grilled Salmon


Salmon fillet in your fridge?
Wanna try something new?

What about Miso marinade!!

First, place your salmon fillet on the kitchen paper.

Then sprinkle some salt on the fillet and leave it until water comes out.
Wipe the water with paper towel.

Now, prepare Miso sauce.
Use unpasteurised Miso paste if you can.

Then add some Mirin to make the miso paste softer. This makes easy to spread on the fillet as well as giving some sweetness to the miso sauce.
Something like this.

Now, spread this prepared miso sauce around the fillet!
Leave it for few hours to few days. Probably 1 day marinade is my favourite, but depend on my time and schedule, sometimes I cook within few hours, sometimes after few days. No stress.
While marinading, Miso’s enzyme works on salmon’s protein – changes this protein into Umami!! This is the beauty of using unpasteurised Miso!!

Then grill it! or Oven it! until it become nice and golden! Crispy on surface.
Miso sauce can easily get burnt, so make sure you put aluminum foil on top or grill on low heat.


I would normally serve this with rice, but out of stock today! so I served with burgur. Japanese food meets middle eastern! It worked quite all right.
Miso sauce on top of the fillet become nicely caramelised golden brown, this colour and smell stimulate appetite! The saltiness of Miso is perfectly matches with salmon.  Yum.


Herb rice cake making – Gulten free

Found wild Yomogi at Merri Creek!!



Yomogi is a old Japanese wild herb, which is so good for our body,
great for detoxing.
At spring time, you can pick up soft sprout and can use for many things.
You can make Kusa mochi, Tempura, steam it, or use for tea.
You can also use this herb for a bath – Yomgi bath.

Yomogi is a group of Chrysanthemum, has specific flavour.
When you pick them from the creek, make sure the other side of the leaf is white.

Yomogi rice cake making is a joy of spring.
In Japanese, we say Kusa mochi.
Kusa means grass, herb, weed.
When we say Kusa mochi, we normally use Yomogi.
Yomogi lives all over Japan, especially around the creek or rice paddy.
Mochi means rice cake.
So, rice cake with Yomogi is Kusa mochi!!

What do you need to make this cake?
Rice flour
Sugar (optional)

That’s it! Simple, easy.
The beauty of Japanese sweets is..we don’t use oil at all.
Also, it is gluten free 🙂

First, pour the hot water into Rice flour and mix.
and make flat ball, like biscuits.
If you put little bit of sugar at this stage,
the mochi’s softness can last longer.


Then, cook the Yomogi leaves. About 1 min.

and make them cool down.

While waiting Yomogi leaves cool down,
cook the rice flour biscuits in the boiling water.
(You can use the hot water which you used cooking Yomogi leaves)
Cook them about 4 min.

Once it is cooked,
mix it with Yomogi leaves.

and mix and knead by your hand!!


See, the mochi paste become green!
So beautiful. Smells great, too.

Then just sqeese them to make a shape.
You can make whatever shape you like,
but this is the really quick way, and also easy shape to eat!!

That’s it. Ready to eat already!!


If you have time, you can cook Azuki beans,
and put them into this Kusa mochi.
That is super yummy, too.

I love this green.
If you put more Yomogi, you can make greener cake!!

Happy Spring!!

Japanese home cooking workshop (Vegetarian & Gluten Free)

Chris and Anna,
thank you for coming to my Japanese home cooking workshop.
It was full of laughs.
This workshop was for Vegetarian and Gluten free food! We used Tamari soy sauce for all dishes.


Demonstration of making rolled egg.


Let’s try!


Cutting pumpkins for simmered dish.

Preparing Vinegary miso sauce (sumiso) with a bowl called suribahci!


We made 5 dishes today. Kampai with Japanese sake.

Thank you for coming to my class.

If you have interests trying Japanese home cooking,
you can cook with me.
Please contact us.