Red Miso Sauce

For grilled tofu, rice ball, deep fried eggplant etc.

*Ingredients*
5 Haccho Miso
1 - 1.2 Sesame paste (white sesame)
5 Sugar
7 Water


*Recipe*
1. Mix miso, sesame and sugar well in a bowl.
2. Dilute the mixture with water and shift it into a pan.
3. Over medium heat, stir continually to avoid scorching until it gets thicken (you can see the bottom of the pan).


*Memo*
Proportion: gram

This sauce goes with japanese pepper.
Put this sauce on drained & grilled tofu (Tofu Dengaku), deep fried eggplant (Nasu Dengaku), rice ball (Gohei Mochi) and grill it until the miso's rich aroma fills the air.

-Haccho Miso-
Made from soy beans and mold starter.
Wash soy and soak it for about 1 hour.
Drain, steam it for constant time then turn off the heat and leave it over a night.
Add molt to ferment the soy.
Mix it up and down some time.
Mash the soy and add water & salt.
Store it and age for 2 years.

Quality preservation period: 6 months to 2 years