Bites & Bytes

Greetings, dear flavor explorers! Today, we’re setting sail on a gastronomic journey that bridges the gap between two incredibly diverse culinary cultures—Japanese and New England. Ah, I can already hear the murmurs: “Miso and Maple? Really?” But hang tight, my friends, this union is a celebration of the marvelous ways in which contrasting flavors can coalesce into something beautifully harmonious.

Unveiling the Mystique of Miso

For those unfamiliar, miso is a Japanese seasoning produced by fermenting soybeans with salt and a particular fungus called Aspergillus oryzae. Used widely in Japanese cuisine, miso lends a depth of umami that dances in the realm of savory, salty, and sometimes slightly sweet. During my study-abroad stint in Japan, I was amazed by the versatility of miso. From soups to marinades to salad dressings, miso is the unsung hero in many a Japanese kitchen.

The Sweet Symphony of Maple

Jump across the ocean, and we land amidst the golden foliage of New England’s autumn, where the sap of sugar maples transforms into maple syrup. Growing up in Maine, tapping maple trees was a springtime ritual that signalled the end of winter’s chill. The labor of love culminated in the rich, velvety maple syrup, a condiment we hold so dear. It’s not just for pancakes, folks. Maple syrup can be a sublime addition to both sweet and savory dishes.

The Culinary Crossover

Now, let’s talk about why these seemingly disparate ingredients—miso from Japan and maple syrup from New England—blend together so well. The answer, as it so often does, lies in science and a little pinch of folklore. You see, umami-rich foods like miso contain glutamates, while sweet elements like maple syrup are packed with simple sugars. When these two unite, they activate a broader spectrum of taste receptors on your palate. In simpler terms, they bring out the best in each other, a concept that reminds me of an ancient Japanese folktale about harmonious relationships called “Wa.”

The Dish of the Day: Miso-Maple Glazed Eggplant & Salmon

Alright, enough chit-chat. Let’s get down to cooking something that showcases this delectable duo. This recipe is perfect for when you’re yearning for comfort with a touch of elegance.

Ingredients:

For the Miso-Maple Glaze:

• 3 tablespoons white miso paste
• 2 tablespoons pure maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon freshly grated ginger

For the Eggplant & Salmon:

• 2 medium eggplants, cut into 1/2-inch thick rounds
• 4 salmon fillets (about 4-6 oz each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Toasted sesame seeds for garnish
• Freshly chopped scallions for garnish

Instructions:

1. Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Glaze: In a small bowl, whisk together the miso paste, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth. Set aside.
3. Marinate the Eggplant & Salmon: Place the eggplant slices and salmon fillets in separate bowls. Spoon half of the miso-maple glaze over the eggplant and the other half over the salmon. Toss to coat well and let them sit for about 10 minutes.
4. Cook the Eggplant: Arrange the marinated eggplant slices on one half of the prepared baking sheet. Drizzle them with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Place the tray in the oven and roast for 10 minutes.
5. Add the Salmon: After 10 minutes, remove the baking sheet from the oven. Flip the eggplant slices and make space for the salmon fillets. Place the salmon on the other half of the baking sheet, skin-side down. Drizzle with the remaining olive oil.
6. Roast: Return the baking sheet to the oven and continue to roast for another 12-15 minutes or until the salmon is cooked through and the eggplant is tender.
7. Garnish: Sprinkle toasted sesame seeds and freshly chopped scallions over the cooked eggplant and salmon.

I had so much fun experimenting with these flavors that it moved me to capture the essence of this pairing in a painting. Broad strokes of deep browns and radiant golds intersect with flowing lines of earthy reds and umami greens. The result is a vibrant expression of culinary bliss.

As we delve into this fusion of flavors, let’s also celebrate the essence of unity that makes our world a savory, sweet, and altogether delightful place to be. Gumbo, my feathered companion, got to nibble on some miso-marinated fruits today, and he gives it a chirpy thumbs up!

To sign off, I leave you with a proverb from the Seneca tribe: “When you were born, you cried, and the world rejoiced. Live your life so that when you die, the world cries, and you rejoice.”

Until our next culinary adventure,
Elle Thyme 🍁🍵