Holiday Cooking with Maple Syrup

24 12 2012

We don’t really celebrate Christmas in Japan and Christmas Day is a normal business day but today, December 24, is a national holiday since yesterday’s national holiday, Emperor’s Birthday, fell on a Sunday, and the Monday became a holiday.

On this very sunny holiday, I decided to open the maple syrup I got recently from upstate New York.  Our very kind business associate in Bearsville, New York sends us maple syrup every Christmas and for years it came in a tin in the shape of a log cabin like this one.  Last year it changed for the first time to a maple leaf shaped bottle similar to this one.

This year’s maple syrup arrived last week.

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And it changed again to this bottle, the shape of which I have never seen in maple syrup.

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So with this maple syrup I decided to make what has become my favorite paste in the past couple of months.  It is again by Yoko Arimoto.

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New miso paste I bought yesterday.

Miso paste mixed with maple syrup in 2:1 ratio.

Miso paste mixed with maple syrup in 2:1 ratio.

Satoimo from Kyoto called ebi-imo.

Satoimo from Kyoto called ebi-imo because of the shrimp (ebi) like shape and stripes.

Steamed satoimo with the maple-miso paste is the best combination though you can try with pretty much any vegetable.

Steamed satoimo with the maple-miso paste is the best combination though you can try with pretty much any vegetable.

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Pink bubbles at holiday lunch time is the best.

Pink bubbles at holiday lunch time is the best.

The new miso I got was saltier than the one I used previously, shown here, and I think that one went better with the maple syrup.  I shall try to find the best combo though I know there are way too many kinds of miso so it won’t be an easy or a quick decision…








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