Koshihikari rice is exceptionally flavorful, tender, and just lightly sticky. Mushrooms bring the right balance of umami, without overwhelming the flavor of the rice itself.
An intensely concentrated broth pairs with delicate white fish and rich shiitake mushrooms. Gently steaming the fish gives it light and flaky texture. The citrus zest added just before serving brightens the whole dish.
Niki Nakayama and Carole Iida-Nakayama give tender, marbled grilled Wagyu a hit of savory, lightly sweet flavor from the roasted fig miso sauce. Use leftover sauce to slather on ribs before grilling. If fresh figs are not available, use frozen figs rather than dried. Just make sure to thaw them beforehand for the best texture.