1/2 cup cilantro leaves
1 lime--juice of
3 tbsp miso, light colored
1 tbsp oil, olive
1/4 tsp pepper black
1 tbsp mirin
Directions
Chop cilantro in a processor until well chopped. Add the lime juice,
miso, olive oil, pepper and mirin. Process until smooth. Scrape down
the sides as required. Makes about 1/2 cup. Will keep a short period
if refrigerated. Serve with grilled beef, pork or fish; also over
hearty salads. Substitute:Fresh coriander leaves for cilantro.
Japanese soybean paste for Miso. Sweet rice wine for Mirin.
Servings: 12 servings
Cilantro-Miso Sauce Recipe brought to you by Recipe Ideas
Categories: Japanese; Sauce
The History of Recipes
Historians have found proof that recipes existed far back into history, certainly as far back as the early Egyptians, and potentially, even further back. Having said that, these, early cookbooks were just very basic pictorial recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Later on, in Roman times 25BC a roman called Apicius wrote a number of documents describing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, main meal and afters, something that is very familiar to us today. He also informs us how the Roman chefs were skilled in the use of many different spices and herbs, including many that are still in use today such as bay, rue and dill. Closer to modern times, we find two interesting books dating from the fourteenth century - a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the curry that appears on menues today, but rather accounts of the types of food cooked for the rich people of the time. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, and basil. These new culinary innovations led to an eruption in manuscripts on cooking, some of which still exist in private cookery archives. During the succeeding few hundred years, the powerful and rich houses competed with each other to serve the most exotic banquets, and because of this the best chefs and their recipes increased in prestige. Notwithstanding that, it was during the 19th century that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the arrival of the 1900s, cook books were in high demand, due to higher levels of literacy, people having increased leisure time and a general increase in wealth. Like it or not, the introduction of television gave us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Cilantro Miso Sauce recipe.
