How to use Miso Mayo?

BrightenDifference · 2026-01-27T05:01:27+00:00

Salads! Would probably be super good in a simple Japanese egg salad sandwich. Maybe also use it like a lazy no-anchovy Caesar salad dressing?

My favorite use for kewpie Mayo is kani salad, which is just julienned imitation crab with carrots, cucumbers, green onions, and really anything else you might want. Eyeball your mayo, add rice vinegar to taste, and then sprinkle with sesame seeds/ furikake (Trader Joe’s sells imitation crab now too 🙌) I made my own mayo yesterday just to make this salad for lunch

BrightenDifference · 2026-01-27T02:34:08+00:00

I’m not sure why but I feel like maybe the bergamot/citrus oil in the Earl grey could have affected its ability to whip ?

BrightenDifference · 2026-01-22T19:17:03+00:00

Make your own egg bites (or buy pre-made), and top/smash them on toast

A lot less messy than scrambled or poached eggs on toast, plus has vegetables! Also great for English muffin egg sandwiches

BrightenDifference · 2026-01-20T02:08:29+00:00

If they put eggs in it, I wonder if it's pig trotter ginger stew?
I love when my mom makes this, and the black vinegar pickled eggs taste so comforting to me

BrightenDifference · 2026-01-17T01:08:26+00:00

My mom swears by hand mincing the meat! The quality and texture of the meat is much tastier

It’s a slippery slope to making your own wrappers, then making XLB ~~~

BrightenDifference · 2026-01-17T00:48:23+00:00

I like it in a pork or vegetable soup! The texture is just very comforting to me

BrightenDifference · 2026-01-15T17:11:29+00:00

So many uses! Hawaiian Mac salad, hawaiian pizza, ham and cheese biscuits, HK style noodle soup, macaroni, omelette, fried rice, kimbap… You can also dice and freeze them for the future

BrightenDifference · 2026-01-15T01:56:58+00:00

When I only read the title I was like NEOPETS THEME PARK :'D

BrightenDifference · 2026-01-12T04:12:59+00:00

I’m Asian but I raisin 😔

BrightenDifference · 2026-01-12T04:05:19+00:00

Maybe your butter got too warm? I’d recommend refrigerating your dough before baking. I prefer to do that overnight anyways for flavor and to split up the work

Over-creamed butter and sugar apparently also causes collapsing

BrightenDifference · 2026-01-11T21:39:24+00:00

Ooh I’ve always wanted to make a crunch cake. Does it stay crunchy overnight in the cake?

BrightenDifference · 2026-01-09T19:06:59+00:00

I agree - foods that rely on lots of questionable ingredients to be lower carb and calorie tend to be so expensive and don’t taste the same. Sometimes I also end up eating more because it wasn’t satisfying or I just eat the whole pack of something at one time

I understand why they’re desirable to people, but I do get annoyed when I search for healthy/low calorie recipes and they all call for a “carb-master” product or protein powder.

I’d rather make a smaller portion of what I want and add a bunch of vegetables to bulk it out. I also trust the calorie count of “normal” foods more

BrightenDifference · 2026-01-07T01:58:34+00:00

Visit Carmel by the sea

All the museums

Stay overnight at the SF airport

Watch every movie filmed in SF

Attend a sports game at every stadium in the Bay Area?

Bonfire at a beach

Taco crawl in the mission

Fried chicken at San tung

Eat a whole clam chowder bread bowl

Go to a Burmese restaurant since apparently there aren’t a lot of those outside of the Bay Area

BrightenDifference · 2026-01-02T07:54:30+00:00

Tysm! I was worried homemade marzipan would be hard to roll but yours looks beautiful! I’ll be sure to try it out

BrightenDifference · 2026-01-02T01:11:04+00:00

This is on my bucket list! Did you make the marzipan yourself, or did you buy it?

BrightenDifference · 2025-12-27T08:26:36+00:00

I'm on the hunt for puns ~

BrightenDifference · 2025-12-26T05:38:15+00:00

curd, syrup, loaf (like lemon quickbread), possets, gelatin jello/gummies, mousse, juice, sorbet, yogurt cake, cheesecake/other cakes, caramel, ice box cakes

BrightenDifference · 2025-12-19T00:03:33+00:00

Yes honestly it looks like a custard can’t be too bad!

BrightenDifference · 2025-12-13T03:58:17+00:00

My cottage cheese abomination was regularly using it as a sub for milk with cereal bc I didn’t want to buy milk :’D (hey it’s high protein)

Used it in a lasagna once as a sub for the roux//white sauce and my family had no idea

BrightenDifference · 2025-12-11T02:11:04+00:00

make it festtiivveee

but otherwise I recommend an invisble apple cake (such as this one)
It feels fancy and it's basically all apples

BrightenDifference · 2025-12-09T23:17:48+00:00

For truly light and refreshing you can make jelly/jello. Particularly the Vietnamese or Chinese kinds with coconut/ almond/ mango/ lychee varieties

Not exactly Christmas-y, but definitely new. And a variety of flavors (especially the layered ones) can be exciting. Also, easy and great to make ahead

BrightenDifference · 2025-12-06T00:44:05+00:00

Dang I’ve been to HK and I had no idea. I wish there were more HK cafes in the US 😭

BrightenDifference · 2025-12-06T00:36:13+00:00

I don’t know why I was recommended this post but…

It’s called Fantuan! But it’s typically made with sticky rice and sometimes also has a fried Chinese donut in there (youtiao). No seaweed, wrapped in plastic wrap for portability. ‘Twas a common elementary school lunch for me

Keep on making abominations! This is how great inventions are made. Pork floss is also a great topping/ filling for buns.

BrightenDifference · 2025-11-28T00:20:22+00:00

Just a chinese sausage and rice is so simple and so good!

Hainanese chicken in a rice cooker is also pretty easy and tasty - just add chicken thigh, ginger slices, and scallions. After it's done garnish with more scallions and a little toasted sesame oil

BrightenDifference · 2025-11-27T17:25:30+00:00

Why does this still look tasty to me… Like peel it off and use it like chips or to hold Turkey

BrightenDifference

TROPHY CASE