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This dinner was on an October evening. She made a daikon, wakame, satoimo miso and a daikon chikuwa mix.
My mother does not like eating out at Japanese restaurants, mainly because she can make the food herself -and usually a lot better- and because restaurants are stingy, especially with miso soup. Most restaurant miso soups I've had have tiny bits of tofu and five floating pieces of green onion.
My mother's miso soup is filled with stuff. Chunks of tofu, waves of kelp, and plenty of daikon to spill out of the bowl.

vkraus — Última actualización Mar 30 2011 8:02 p.m.

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