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Grilled Rice Cake and Leaf Mustard Miso Soup

Katsuona is a variety of leaf mustard and has a rich flavor. It is used together with kintoki carrot and rice cake (mochi) in this miso soup.

Ingredients (4 servings)

Mochi 4 cakes
Katsuona 3 leaves
Kintoki carrot 1/2
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Ikiteru Kyushu-san Mutenka Awase Aka
(Living, Kyushu-grown, Additive-free Red Mixed Miso)


  1. Grill the mochi. Boil the katsuona and cut into proper sizes. Slice the kintoki carrot, cut out flower shapes and boil.
  2. Bring the dashi stock to a boil. Dissolve the miso and boil for a moment.
  3. Place the mochi, katsuona and kintoki carrot slices in bowls and pour in the miso soup of 2 for serving.

★ A Note

Katsuona is a local vegetable of Hakata, Fukuoka Prefecture. It has the name katsuo (skipjack tuna) because it is so flavorful that it needs almost no dashi. Kintoki carrot is a local carrot of Kyoto.

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