Goddess of Cake

In Finland, we eat a lot of oatmeal porridge. That’s what I ate for breakfast almost every morning when I was a child. Though, it is generally quite restricted what goes with your porridge here: usually, it is something like a jam or soup made of berries, some milk or cinnamon and sugar and perhaps a bit of butter or margarine. So I guess that’s why I was so delighted when Damien once fed me this Japanese – tasting porridge in Brisbane Australia…

Japanese porridge,1 portion

2 dl water

1 dl oatflakes

pinch of salt

1 tsp grated fresh ginger

spring onions, chopped

1 tsp miso paste

First I cook the porridge in quite the usual way, boil the water with a pinch of salt, and add the oats, except that I also add the grated ginger to the water. Then I cook the porridge until it’s ready, and serve it with miso paste and chopped spring onions, and have some green tea as beverage to go with it. This time I had white rice miso, and it was really delicious, but also barley miso is good.  Ohaiyoo gozaimastanee!