Okazu miso: (A good amount for making in one batch) 50 to 60 aojiso leaves, 1 tablespoon grape seed oil, 1 piece grated ginger, 1 bag Vegeta Soup Mix (with the powder removed from the bag), 3 tablespoons genmai miso, 3 tablespoons mirin, 2 tablespoons maple syrup (3 if you like it sweet), 1 tablespoon white sesame, an appropriate amount of sliced red chili pepper.

2) Wash the aojiso leaves and chop finely. Grate the ginger. Slice the chili pepper into thin rings.

3) Heat some grape seed oil in a saucepan, fry the ginger, and when a nice fragrance is coming off, add the chopped aojiso leaves and fry lightly.

4) Add all the remaining ingredients to 3), simmer while mixing on a medium-low flame until the moisture evaporates off.

5) Form the genmai cakes, making a depression in one side in which to insert the okazu miso.

* If there is some okazu miso left over, put it in a preserving jar (or suitable vessel) and keep it in the refrigerator.

I really like the combination of the aojiso and the amakara miso.

It's easy to make, so I can make a lot and use it for different meals.