Next, I used the miso to flavor a stir-fry of pork and shitake mushrooms. While the miso by itself had an overwhelmingly salty flavor (and this is the mild kind!), the saltiness was toned down nicely when blended with the rest of the ingredients. I combined the miso pork stir-fry with the kabocha in a variety of ways:
Finally, I made a dish to showcase the fresh shitakes - mushroom risotto with shitake, button mushrooms, lots of shallots, and fresh thyme. Unfortunately, I didn't have enough arborio rice so I added some short-grain Japanese rice and some of the kernels didn't seem to cook enough so some bits were extra chewy! Whoops...