Miso makes everything taste better. So does sake-kasu.
On the left, sliced tomatoes with onion-miso dressing. Olive oil, apple cider vinegar, sugar, and a little bit of seedy mustard.
On the right, thick chopped bacon and sake-kasu, again with seedy mustard.
Both were great, these familiar ingredients and koji food went so well together. Please, please, do not confine yourself to traditional “Japanese” ingredients and preparations. We live in the 21st century!