September 17, 2009

Wakame Tomato Miso Bread

Today, I have a lot of gorgeous tomatoes from Ms. G.,
so I cooked our favorite breads. Easy and healthy!
The recipe is from "vege-dining"*
Thanks Ms. Izumi, you are a genius!

comments from Mrs. P.

This is a wonderful bread! Moist and Savory!

The wakame is an unexpected treat!


2 medium
fresh tomatoes crushed
2 tablespoons of Dried Wakame flakes*

1 table spoon of White miso paste*

1 cup of all-purpose flour

2 teaspoons of baking powder

*See notes below.


Mix together the tomato, the wakame and the miso. Add the flour and baking powder, and mix them.
Divide your dough into 6 and drop by your table spoon on the parchment-paper, leaving an inch between.

Bake them in a 425 degree for about 10 min (or until wooden skewer inserted near center comes out clean).

about Japanese foods
*Wakame is a kind of seaweed. It is good for your health. you can get :
If you don't have wakame you can make the bread without it. Put some pine nuts or pistachio nuts to make up for wakame. It also would be good!

*We have plenty kind of miso paste in Japan.
You can sort them by degree of maturity. The most mature one has dark color (almost red), middle one has light color (brown-yellow) and young one has really pale color (yellow-beige). Most people in US call middle one "White miso". We don't call it "White miso". For Japanese, "White miso" means "Saikyo-White miso" which I used in "Miso flavor Gratin." It is a little bit too complicated, so I decided to call them "Red miso", "White miso" and "Saikyo-White miso" in this blog. Most of the time the miso paste sold in ordinary markets is White. If you have miso paste now, I think your one is probably "White miso."
Which means I used White miso for this bread. This is the one :


Gift from Ms. G