Ingredient

#Miso

Browse 2 published historical recipes tagged with "Miso" (Ingredient). Explore primary sources and modern kitchen adaptations.

Published recipes2 recipes

AI-generated recreation image of Kinome Dengaku: skewered broiled firm tofu glazed with rich dengaku miso blended with crushed young sansho leaves on a rustic Japanese ceramic plate

Edo Period, Japan

Kinome Dengaku (Miso-Grilled Tofu)

Kinome Dengaku appears in Tofu Hyakuchin, a Japanese cookbook published in 1782. Historical evidence is separated from modern changes.

#Japan
#Edo Period
#Tofu Dish
#Tofu
#Miso
#Sansho Pepper Leaf

AI-generated recreation image of 17th-century Joseon Japchae: a vibrant mound of individually sautéed cucumbers, daikon, shiitake, wood ear, minari, and shredded chicken in savory glaze on a traditional white porcelain dish

Joseon Dynasty (c. 1670)

17th-Century Joseon Japchae (Mixed Vegetables with Shredded Chicken)

The authentic historical Japchae recorded in Lady Jang Gye-hyang's c. 1670 cookbook Eumsik Dimibang, containing no modern sweet potato glass noodles. Multicolored vegetables, mushrooms, and shredded meat are sautéed individually in sesame oil and soy sauce, then finished with a savory broth and bean paste sauce.

#Korean Peninsula
#Joseon Dynasty
#Meat Dish
#Chicken
#Sesame Oil
#Soy Sauce
#Scallion & Green Onion
#Miso

#Miso

Kinome Dengaku (Miso-Grilled Tofu)

17th-Century Joseon Japchae (Mixed Vegetables with Shredded Chicken)

Browse by Tag

Region

Period

Dish Type

Ingredient