Shoyu soy sauce, miso and mirin are used for flavor. Make the most of Japanese fermented seasonings to bring out the taste of ingredients.

Ingredients

For the vegetables

• ⅛ small pumpkin, ¼ onion, 2 shiitake mushrooms
• ¼ carrot or vegetables of your choice

For the sauce

• 2 tbsp Mitoku Organic Mikawa Mirin
• 2 tbsp Mitoku Organic Shoyu or Mitoku Organic Tamari Soy Sauce
• 2 tbsp Mitoku Organic Miso (any kind)
• Sprig of rosemary, to garnish

Preparation method

1. Cut the pumpkin and onion into 1 cm thick slices.
2. Cut off the stems of the shiitake, slice the carrot diagonally into 5 mm slices. Heat the oven to 200°C.
3. Combine all the sauce ingredients into a bowl and mix well. Brush one side of the vegetables with the sauce, then brush the other side with mirin.
4. Place all the vegetables on a tray and place in the oven to roast for 25 mins until golden brown. Alternatively, the vegetables can be grilled in a frying pan.

Recipes by Aoi Kinoshita and Mikawa Mirin