Showing posts from June 16, 2008

Yesterday, we had kuki tuna

It's been quite awhile that we cooked this yellow fin tuna dish with tamarind sauce and kuki. Kuki is more popularly known as miso. And so I bought miso in accordance with my plan to cook this dish. Miso or kuki which was how it was called back in the Japanese Edo period, is a "traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the fungus kojikin. (the most typical miso is made with soy.)" So I bought around ten grams. Wikipedia further informs us that during "the Muromachi era, Buddhist monks discovered that soybeans could be ground into a paste, spawning new cooking methods where miso was used to flavor other foods." And on to my wet market trip, I got 4 large slices of yellow fin tuna. It looked so fresh I couldn't resist the temptation. Yellow fin, is of the tropics, usually three 12-inch rulers long and to me delectably flavored. In fact a more superior variety is used to prepare sashimi. In fact I hea