SAMURAI MISO SOUPThis past St. Patrick's Day I served up a hot bowl this powerful soup made from Hatcho Miso and fresh green Kale. Great for early spring while a chill is still hanging in the air. Tokugawa, the most famous Samurai, was said to have favored Hatcho miso, which is highest in soy isoflavones. Miso soup is often used to help restore health or prevent disease. When making miso soup for medicinal purposes, we add vegetables and other foods that have well documented healing properties. Although Hatcho miso is recommended, you can substitute any dark miso that lists soybeans as the first ingredient.

6 Cups (1.5 liters) Kombu-Shiitake Stock
1/2 Onion, thinly sliced into half moons
4 fresh or reconstituted dried shiitake mushroom caps, thinly sliced
2 Carrots, thinly sliced on the diagonal
1/2 cups (125g) chopped kale
4 tablespoons Hatcho miso or another dark miso

1 - Combine the stock, onion and shiitake in a saucepan and bring to a boil. Lower the heat and simmer for 5 minutes.
2 - Add Carrots and Kale and simmer for 10 minutes more, or until the Kale is tender.
3 - Dissolve the miso in some of the broth and add it to the soup. Remove from the heat and allow to steep for a minute before serving.

SERVES 4 to 5
Preparation time: 10 minutes
Cooking Time: 20 minute

DILLED POTATO SALAD

Potato Salad is a sentimental favorite, and this version is terrific. Strangely enough, we got the idea for it from a friend in rural Japan. We’ve brought it to several potluck dinners and everyone seems to agree that this is another example of the Japanese talent for imitating something foreign and improving on the original.

3 teaspoons sea salt, or to taste
8 large potatoes, peeled and cut into 1/2 -in (1-cm) cubes (about 10 cups)
2 carrots, cut in half lengthwise and thinly sliced into half moons
1/2 red onion, minced
3 radishes, cut in half lengthwise and thinly sliced
4 to 5 romaine lettuce leaves, halved lengthwise and thinly sliced
3 tablespoons chopped fresh parsley
4 tablespoons snipped fresh dill
1 cup (225 g) mayonnaise or Vegannaise (Vegan Mayo)
2 tablespoons brown rice vinegar
2 to 3 teaspoons umeboshi vinegar (ume su)
1/2 teaspoon freshly ground black pepper


1 - Half-fill a large soup pot with water and bring to a boil.
2 - Add 2 teaspoons of sea salt and the cubed potatoes and simmer until the potatoes are nearly tender, but still underdone.
3 - Add carrots and simmer for 3 minutes more. The potatoes should be just tender and the carrots tender-crisp.
4 - Place the potatoes and carrots into a large colander, run cold water over them to prevent them from cooking more and drain well.
5 - Sprinkle the remaining 1 teaspoon of salt over the cooked vegetables and toss the mix evenly. Let cool to room temperature.
6 - While the vegetables are cooling, in a large bowl combine the onion, radishes, lettuce, parsley and dill.
7 - In a small bowl combine the mayonnaise, vinegar, umeboshi vinegar and pepper.
8 - Toss the cooked vegetables with the raw vegetables. Add the dressing and toss well to coat. Chill slightly before serving.


SERVES: 8 to 10
Cooking time: 30 minutes
Preparation: 25 minutes

AMAZAKE TEA SCONES

The Scots  invented scones to eat with their afternoon tea. They have always known that for best results the dough should be worked as little as possible, then pooped in the oven quickly once the leavening agent and the liquid have been combined. Scones are best eaten the day are made, still warm and with butter and Jam.

1/2 cup (125 ml) amazake
4 tablespoons soymilk or almond milk
1/3 cup (50 g) currants or chopped raisins (optional)
2 teaspoons finely grated lemon zest
1 1/2 cups (175 g) whole-wheat pastry flour
1/2 cup (65 g) unbleached  white flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
3 tablespoons vegetable oil, such as canola or safflower, or 4 tablespoons unsalted butter, melted

1 - Preheat the oven to 400F (200C) and oil or butter two baking sheets.
2 - Combine the amazake and soymilk in a blender and process until fairly smooth.
3 - Pour the mixture into a small bowl. Stir in currants and lemon zest.
4 - Sift together the dry ingredients into a mixing bowl. With a fork, stir in the vegetable oil or butter, then rub the mixture between hands until it resembles coarse sand.
5 - Make a well in the center of the flour mixture. Add amazake-soymilk mixture, and mix lightly with a fork until the flour is evenly moist. Knead the dough gently a couple of times and form a ball. The dough should  soft and slightly sticky. If it is too sticky, mix in a little more flour; if it is too dry, add a bit more liquid.
6 - On a floured board, quickly press or roll the dough out to an even 1/2 inch (1.25 - cm)  thickness, first sprinkling a little flour on the surface of dough and on the rolling pin to prevent sticking.
7 - Cut out rounds with a biscuit cutter or glass and place them on the baking sheets. Roll out the scraps and cut them into biscuits as well.
8 - Bake for 10 to 15 minutes. Scones should be golden, but still soft, not crisp.

MAKES ABOUT EIGHTEEN 3- INCH (8 CM) SCONES
Preparation time: 15 minutes
Cooking time: 10 to 15 minutes