Miso Rice

I'm on a roll with the weird food combos this week. Introducing: miso rice!

I noticed last night that my Marukome brand miso tasted surprisingly like Taiwanese fermented tofu, which we always eat with rice porridge. Then, for some reason, I remember my friend telling me she really likes fermented soy bean (natto) mixed with rice and an egg yolk. Looking around my kitchen at lunch today, I decided a scoop of miso on hot rice topped with toasted sesame seaweed and furikake would be perfect. I left out the egg yolk because my rice wasn't piping hot, but I think the whole concoction is easy to make and satisfyingly savory. Just make sure you choose a low sodium, smooth miso of the freshest variety available to you.