Today’s miso soup is made with white miso, sliced onion, and grape tomatoes. White miso is sweeter and milder than regular miso, and it tastes almost creamy. The flavor of the miso balances well with the tartness and umami from tomatoes.
Today’s miso soup is made with Egg and Tomato. It may look like a little unusual combination, but it’s delicious! Cook tomatoes long enough so that their tasty flavor seeps into the soup, and their sourness also softens. Eggs should not be cooked too long. Enjoy a fluffy soft texture just like egg drop soup.
Today’s miso soup is made with Daikon radish, cherry tomatoes, and arugula. Daikon’s crunchy texture, cherry tomato’s sweet and sour flavor, and arugula’s bitterness all come together in a deliciously savory miso soup.
There are a lot of tricks to make pretty shapes and cute characters with food in Japan. You can see more traditional ones like plum flower-shaped carrots in Chikuzenni, and also Tako Sausage for Bento box.
Tomato Santa and Cucumber Christmas Tree are a Christmas version of this style. You can not only use these as a plate of appetizers, but also add as side dishes for everyday dinner to show holiday spirit. We eat cakes like Strawberry Shortcake and Buche de Noel for Christmas in Japan. If you’re not a sweet person though, make Sushi Cake decorated with Tomato Santa and Cucumber Tree to enjoy the festivity.