white miso paste

SasuSaku Month - Day 16: That Day || [Fanfic] In Sickness and in Health

Title: In Sickness and in Health

Rating: K+/PG

Notes: No, I haven’t forgotten about Day 15, but I had to change the order in the Prompts so they could fit the story. At first, I was going to go with the original order, but nothing I wrote satisfied me (besides this, I suddenly came up with an idea for the prompt inspired by an unexpected information about snakes that I came across on a book but I couldn’t match it with my original idea…). So, I decided to swap them and finally, the chapter started to have some sense.

What happens to Sasuke here is loosely inspired by ch. 9 of one of my favourite josei manga, Hapi Mari by Enjouji Maki. It’s a good reading in case you’re intersted in the genre and haven’t taken a look at it yet (≧∇≦*)

Also, as I said before that I would do, I want to tell you that this is the second to last chapter of this story. Finally, Sasuke and Sakura will get their ending on the next instalment (I hope to finish it on time for the end of the SSM, since tomorrow I’m having a very busy day…)

As always, if there’s something wrong (spaces, brackets…), please, tell me. I hope you enjoy it :)


-white miso: a type of paste to make soup. There are three kinds of miso, the white one is soft and slightly sweet.

Words: 5821



With great care, Sakura put the crystal and silver flower hairpin on the side of the braided bun she wore that day and secured it, looking in the mirror of the changing room to check that it was in the perfect place.

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So looking at past recipes you’ll see that I am an absolute whore for Benihana. It is my favorite. Everything is wonderful. I’ve pretty much figured out all of their secrets but the last was this salad and I CRUSHED it! And after plugging it into MyFitnessPal I discovered that this is vegan, AND low carb as well at 3.1g net carb per serving (makes 5 fairly large servings) and only 118 calories.

¼ cup minced yellow onion
¼ cup peanut oil
¼ cup chopped carrot
1/6 cup rice vinegar
1 tbsp minced celery
1 tbsp tomato paste or ketchup
1 tbsp white miso paste
½ tbsp ginger
2 Tsp soy sauce
1 Tsp white sugar (could try Splenda?)
1 Tsp lemon juice
¼ Tsp minced garlic
¼ Tsp salt ¼
Tsp pepper

Ok, the ingredient list is long but it is so easy once you have it all together. I just threw it all in my NutriBullet (or food processor), pulsed it a few times until well blended, and done! Added it to an iceberg lettuce mix from Trader Joe’s and added some chopped cucumber… Literally identical to Benihana’s! 

3g net carb….. 11g fat

Made dinner for my family tonight!

First things first, let me start by saying @bananablondie108 ’s Citrus Tahini salad dressing is AMAZING! I used it on the dressing for the salad and it tasted so damn good! Check it out, and make it. You will not regret it. It has a lovely gang of ginger that elevated it so much.

Anyways, I made my old Mac n Cheese recipe along with sautéed green beans and salad!

My sister helped with some chopping as well as sautéing the green beans! Before dinner I made an intense legs and abs workout that my sister and I did! We were dripping in sweat! If you guys are interested in the workout let me know and I’ll post it on my tumblr!

Back to food.

Salad: spinach • arugula • carrots • tomato • sweet corn • chickpeas sautéed in black pepper • @bananablondie108 Citrus Tahini recipe

Green beans: white miso paste • garlic • lemon • crushed chilli flakes

Mac n cheese sauce: 2 cups almond milk • 2 tbs flour • heaping half cup nutritional yeast • juice from half a lemon • 2 tsp each of ( garlic powder, onion powder, basil) • 1 tsp chilli powder • 1 tsp of paprika

Just heat it all in a saucepan til thick n creamy! Top with fresh basil, more nooch, and toasted breadcrumbs if you desire!

Heads up, got loads of posts coming your way the next couple of days!

#macncheese #veganmacandcheese #tahini #rawtilfour #healthy #vegan #plantbased #fitness #veganathletes #plantpoweredathlete #hclf #mindfuleating #protecttheplanet #carbthefuckup #govegan #vegancommunity #crueltyfree #cleaneating #healthylifestyle #cowspiracy #hungryforchange #veganfoodshare #vegansofig #health #seekingunitynpeace #vegansofdc #healthyfoodie #eeeeeats #feedfeed #foodie #salad

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Spicy Mushroom Miso Ramen

Recipe Notes: This recipe uses a vegetarian mushroom stock made from dried shiitake mushrooms and kombu, a thick kelp used extensively in Japanese cooking for adding extra flavor to dishes.  Paired with the dried shiitake mushrooms, it adds a bit of extra oomph to the stock.  If you don’t have any kombu, don’t worry, the stock is still delicious when made with just the dried shiitake mushrooms!  The recipe calls for 1 teaspoon to 1 tablespoon of crushed red chili flakes.  This is so that you can adjust the recipe to suit your tastes.  If you don’t like a lot of heat, only use 1 teaspoon.  If you like things nice and spicy like me, add the full tablespoon!

    8 small dried shiitake mushrooms
    8 square inches dried kombu (optional)
    4 ½ cups water
    4 teaspoons toasted sesame oil
    6 – 8 ounces cremini mushrooms, stems removed and sliced
    6 cloves garlic, finely chopped
    1 teaspoon – 1 tablespoon crushed red chili flakes (to suit your tastes)
    1 ½ tablespoons shiro miso (white miso paste)
    1 ½ tablespoons aka miso (red miso paste)
    10 ounces dried ramen noodles (aka, chukka soba), freshly cooked
    Fresh cilantro leaves, to garnish

1. Make the mushroom stock: Place the dried shiitake mushrooms and kombu a pot with the water.  Bring the water almost to a boil and then turn down the heat to maintain a simmer.  Cook for 5 minutes.

2. Remove the pot from the heat and let the stock stand for 3 minutes.  Strain the stock through a fine-mesh strainer and set the stock aside.

3. Make the soup: Heat 3 teaspoons of the toasted sesame oil in a large skillet or wok over high heat.  Add the sliced cremini mushrooms and cook for about 20 seconds.  Drizzle in the remaining 1 teaspoon of toasted sesame oil, then add the finely chopped garlic and crushed red chili flakes, and stir-fry for another 20 seconds.

4. Pour the mushroom stock through a fine-mesh strainer held directly over the pan.  (Discard the solids left in the strainer.)  Adjust the heat to maintain a steady simmer, and separate the cooked noodles into 3 or 4 bowls.

5. Place the shiro miso and aka miso in a small bowl and ladle some of the hot stock from the pan into the bowl. Whisk the miso pastes and broth together until smooth, then add to the simmering stock in the pan.

6. Turn off the heat, then ladle the broth over the noodles in each bowl.  Garnish with fresh cilantro leaves and serve immediately.


PREP TIME 10 mins
COOK TIME 3 hours
TOTAL TIME 3 hours 10 mins
This is a light and delicate recipe for crock pot pork tenderloin simmered in a sriracha, honey, miso, soy sauce and vegetable broth. You can use a crock pot, slow cooker or rice cooker for this recipe.
Serves: 4


  • 1½ - 2 pounds pork tenderloin (preferably grass-fed)
  • 2 garlic cloves
  • 2 medium carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 medium onion, roughly chopped
  • Ingredients for the broth:
  • 2 cups vegetable stock
  • 2 tbsp miso paste (white, awase or red) - I used Awase for this recipe
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp sriracha sauce


  1. Trim excess fat off pork tenderloin.
  2. In a bowl, whisk in all of the ingredients for the broth until they have dissolved.
  3. Put pork tenderloin, garlic and onions in crock pot and pour the broth over.
  4. Close and cook on low setting (200ºF) for 2 hours.
  5. Lower heat to 190ºF (this should be on low simmer), add celery and carrots and cook for 1-3 hours, until desired tenderness. The longer you cook it, the more tender the pork and more bold the broth will be.
  6. Serve in bowls with a ladleful of broth in each bowl.

This Crock Pot Pork Tenderloin Recipe Is:
Very high in niacin
High in phosphorus
High in riboflavin
Very high in selenium
Very high in thiamin
Very high in vitamin A
Very high in vitamin B6

Homemade Traditional Miso Ramen

To those who have been asking me for a Ramen recipe, here it is!  I have to say, homemade Ramen tastes significantly different than Ramen that you eat out, probably because of the MSG they put in to make it more flavorful. I’ve had a lot of Ramen out and the aftermath was that they always leave your mouth dry and you feeling thirsty.

This recipe does take a little while to prepare, but you can always make the soup in a large batch and freeze it afterwards and reheat it later. Try using easy ingredients as the side dishes so you’ll save some time in prepping.

I used Beni shōga (Japanese pickled ginger), pork meat, bamboo shoots, lettuce strips, Ramen egg and seaweed as my sides. Most of these are very easy to prepare or comes in canned versions.


For the broth:

  • 1 large pork neck bone (any other pork bones work!)
  • 10 cups of water
  • 1 tbsp salt

For the Miso- base:

  • ½ cup red Miso
  • 1/3 cup white Miso (optional)
  • 3 tbsp sake
  • 2 tbsp bean paste
  • 3 tbsp sesame oil
  • 1 tbsp grounded sesame seeds
  • 3 cloves garlic
  • 1 small onion
  • 3 cups water
  • ½ cup sugar
  • 2 tbsp salt


  • 2 packs of Ramen noodles
  • 2 eggs
  • 3 sheets of Nori
  • 1/3 cup of Beni shōga (Japanese pickled ginger)
  • 1/3 cup of bamboo shoots (sliced thinly)
  • 1 cup sliced lettuce


1. Quickly, using cold water, rinse the pork neck bone. Then using a large pot, boil about half a pot of water. When the water is boiling, place in the pork neck bone and cook for about 3-5 minutes. Then discard the water and boil and new pot of water.

2. When the new pot of water (5 cups of water) starts to boil, add the neck bone back in. Add in the salt as well, and let the pot of water boil for about 1 hour. Keep adding water to it (using the remaining 5 cups) and let it simmer for about 5-6 hours.

3. When the stock is finished cooking, start preparing the ingredients for the Miso base. Mince the garlic and finely diced the onions. Then in another pot, saute the garlic and onion with the sesame oil. Add in the ground sesame seeds.

4. When the onion and garlic browns, slowly stir in the red and white Miso paste. Mix well until the Miso is somewhat softened. Next, pour in about 3 cups of the pork bone stock into the Miso. Then stir well until the Miso is melted into the stock then stir in the sugar and salt. Simmer for about 10 minutes.

5. In a pot, boil some water and cook the Ramen noodles according to its instructions. (Should be about 3-4 minutes). Careful not to over cook the noodles as it might become too soft.

6. Place a sheet of seaweed in a large bowl. Add in the cooked noodles into the bowl then pour in the Miso-base Ramen soup. Top with side ingredients and serve hot!

Miso Glazed Cod

Black Cod with miso has become a legendary dish – the fish marinated for a couple of days and then grilled. It’s buttery soft and savoury and sweet and utterly delicious.

You can make a version with regular cod. Cod and Black Cod are not actually related. Cod has a more delicate flesh and so you have to make the dish slightly differently.

For two people: 2 tablespoons of mirin, 2 tablespoons of sake, 3 spoons of white miso paste, and two fillets of cod.

Head the mirin and sake, and dissolve the miso paste in it. Allow this to cool, smear it over the cod and leave to marinate for a couple of hours.

When you’re ready to cook it, scrape a bit of the paste off, leaving a decent coating. Heat an overhead grill / broiler. Fry the fish in a little butter until the flesh has turned opaque, then finish off under the grill until some of the coating is turning deep brown – and it’s ready to serve.

This is my favorite salad. The dressing is so good! I used kale and lettuce from the garden, and red cabbage, carrots and cucumbers from the store. You can use any vegetables you like in this chopped salad and be very happy. Broccoli and tomatoes are good with this dressing too. Yum, I can’t wait to have this again for breakfast!

For the miso dressing: Whisk together ¼ cup white miso paste, 2 tablespoons cold water, 3 tblsp rice wine vinegar, 1 tblsp sugar, 1 tblsp honey, ½ inch of fresh ginger grated, 1 tsp soy sauce, ¼ cup peanut oil, ½ tblsp sesame oil, 1 tblsp tahini paste, 1 smashed garlic clove, and fresh ground pepper.  Serve on top of any veggies, raw or cooked, and enjoy!

Japanese Traditional Gindara (Grilled Black Cod)

If you’ve never tried Gindara at a Japanese restaurant before, I highly recommend this dish. It’s a relatively easy dish to make and the flavors are absolutely rich for a fish fillet. The sweet marinade gives the fillets a very strong flavor with a hint of sake and with the baking method, the fillet is never dry but very moist and flaky.

My other recommendation is that you have this dish with some hot steamed rice!


  • 4 medium sized black cod fillets
  • 1 1/3 cup white (shiro)miso paste
  • ¾ cup sugar
  • 1 cup sake
  • optional: 1/3 cup mirin (sweet Japanese sake) -> if you cannot find mirin you can add a little more sugar to compensate


1. Rinse the black cod fillets with cold water then pat dry.

2. In a small pot, heat up the sake till it’s slightly hot. Spoon in the white miso paste and mix well until all the miso completely melts. Then add in sugar to melt and mix well again.

3. Let the cooked miso mixture cool at room temperature. Then place into the fridge until it cools down more to avoid cooking the fish when it is used as a marinade.

4. Once the mixture is cooled, pour into a container. Then place the cod fillets into the container and marinade well. Make sure the container is not too large so that some mixture can be used to cover the fillets. Place the fillets into the fridge for 3-4 days to marinade.

5. After 3-4 days, before cooking the fillets, gently wipe off excess marinade paste from the fillets.

6. Preheat the oven at 300'C. Place the fillets on a baking pan with parchment paper and cover with a layer of tinfoil. Bake for about 8 minutes, then turn over and bake for another 3-5 minutes.