About a year ago, my family had the opportunity to take an incredible trip to Japan, where we did our best to immerse ourselves in traditional experiences, especially when it came to meals. I'll admit that I was a decently picky eater prior to the trip, but I PROMISE that all changed.
I landed in Japan, sicker than I've ever felt after a sleepless plane ride, desperate for anything to soothe the itchiness in my throat and aching in my head. I should make it VERY clear that I had previously denounced soup—ramen was to be eaten dry, and grilled cheese with nothing to dip. One quick room service call (and a lot of resistance) later, I found myself face-to-face with a steaming bowl of miso soup. I mustered up the courage to sip and instantly fell in love.
For those who don’t know, miso soup is a traditional Japanese dish made with dashi broth, miso paste, and various ingredients such as tofu, seaweed, and green onions. The second the mix of umami flavor and soft tofu hit my tongue, I knew I had discovered a new favorite food. From that day, I consumed at least one bowl of soup per day on my trip and made it my mission to try as many different versions of it as I could when I got home.
My relationship with matcha isn’t as dramatic – I’ve always loved tea, regardless of origin or flavor. Give me a steaming cup of boiled leaves with some honey and milk and I am good to go. I did get to have an incredible experience with matcha in Kyoto, which solidified my love for the bitter, green tea: a traditional tea ceremony! Getting to brew matcha the way it was originally intended added to my already strong respect for the tea and all its history, and, similarly to miso soup, inspired me to try as much matcha in Los Angeles as possible.
So, welcome to Matcha & Miso, my personal blog tracking my taste tests throughout my home town! I’m so glad you decided to tune in :)
Until next sip,
Gabs
Amazing
I love this more than life itself