Chef Laura Weinman making glazed salmon salad; with Valerie Hwang..
(photo credit: YAKIR LEVY)
At the Japan Food Showcase, a series of cooking demonstrations designed to introduce new Japanese products to American food professionals, we sampled a variety of delicious dishes.One of our favorites was eggplant with spicy-sweet miso sauce, which was taught by chef Laura Weinman at the New School of Cooking in Culver City, California. To make it, Weinman roasted eggplant pieces with oil so they would lightly caramelize. She then finished baking them with Miso Teri-Spicy, a teriyaki miso sauce flavored with hot red chili peppers, garlic and ginger (See recipe). The representative of the 90-year-old company that makes the spicy sauce, Kawakami, told us that due to the American influence on Japanese tastes, people in Japan now like food that is spicier than before.