what is kabu miso
Kabu miso soup is fantastic (simmer the stems and sliced root in dashi until tender, along with thinly sliced abura age (deep fried tofu), add the chopped leaves to just cook through, kill the fire, dissolve miso of choice (Hatcho is amazing with kabu, but so is a nice rustic red miso), and serve). pinches shio kombu. 1 teaspoon sugar. 1 tablespoon vinegar. Thinly slice the kabu root, and chop the stems and leaves into bite-sized pieces. Shio kombu is dried slivers of salted kombu, an intensely umami-rich condiment (great to mix with steaming rice, too). Mix together all the ingredients.