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On 28 Feb 2005 14:53:58 -0800, wrote:
>
>On an unrelated note, have you (or Nona/anyone else) ever had hotaru
>ika (baby squid), the small whole little ones? Definitely a seasonal
>item, but what fascinates me is the sweet miso paste sauce that some
>chefs artfully create and serve with it (either a small amount on the
>gunkan, or as a side of dipping sauce if served as sashimi). Does
>anyone know where I can find this sauce, or how to make it (if anyone
>knows what I'm talking about?)
Could it be karashi sumiso? Very light yellow colored vinegary miso?
If this is it, it can also be purchased in Japanese grocery store -
usually refrigerated item. If you like miso type of dip or tare, try
yuzu miso (sweeter light yellow colored) miso with yuzu scent and
flavor if you are ever in Japan. Haven't seen it in US, but I don't
see why one cannot substitute by using lime juice and miso (with
sweetener such as sugar, honey, or mirin).
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