Miso on a thin surface

The miso used in this menu is a rice-and-soybean preparation. Its soybean content belongs in the ingredient declaration even when a dish is named for aubergine or leek. It gives a glaze depth, but the vegetable still needs its own texture and flavour. Mara’s aubergine is therefore roasted until soft before the final surface is developed.

Miso butter takes another direction. It brings the savoury paste into dairy butter and lets that small spoon melt over sweet leeks. The aubergine recipe is vegan; the leek side is vegetarian and contains milk. The same ingredient does not create the same dietary choice in every preparation, which is why both complete entries remain useful beside this longer account.

The broth offers a third use, with shiitake and kombu giving the bowl depth before miso joins it. The result is meant to be a warm beginning, not a thick sauce in a cup. Soy is declared in all three linked preparations, while their other ingredients differ. Anyone considering an allergy should read the full recipe information and the shared-kitchen note, then seek confirmation from a real venue before an actual visit.