April 17: Japanese Cookery

by allisonkujiraoka

Japanese cookery

Its depth, beauty, and umami

are backed by this simplicity:

five seasonings which accompany

sake, mirin, and the stock dashi.

Sugar for the softening

to balance out the salty things

Which go in next to permeate

define the taste

and odor-erase.

Vinegar, not much,

lends that singular punch.

It seeps into the briny bits

beforeĀ the soy-based stars

come to join the mix.

Soy sauce first

then miso very last.

Too much heat may alter

their fermented character.

Sweet and savory,

rich but light,

follow the basics

to get it just right.

with special thanks to the Just Hungry and Musashi Japanese Cuisine blogs.

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