Registry
On my first night in Kagoshima, back in 2017, I tried niku miso. Served alongside a few cucumber spears, like morokyu (cucumbers with miso), it's a miso dip that is mixed with ground pork. It's savory and sweet and really hits the spot with a glass of shochu. 
So when I received a niku miso recipe from Kyoko Yoshida, of Nishiyoshida Shuzo (maker of this month's Shochu Gumi selection Ark Jakuunbaku Barley Shochu), I couldn't wait to make it at home. Yoshida is a nutritionist and all-around food lover so I knew this would be great, especially paired with this particular shochu. And it's SO easy! 
INGREDIENTS

0.6lbs (300g) of ground pork
Nub of ginger, minced
1 clove ginger, minced
2 green onion stalks, chopped
0.5 cup barley miso (or a dark, chunky miso, I like Aedan)
3 tbsp sugar (or 2 tbsp honey)
2 tbsp shochu or sake
2 tbsp mirin
1 tbsp soy sauce (I'm obsessed with this one right now)
1 tbsp oil (I like grapeseed for high smoke point)
1 tbsp tobanjan
Crudite for dipping like carrots, cucumber, celery, or green peppers.

METHOD
1. Chop garlic, ginger, green onion.
2. Heat up oil.
3. Add ginger and garlic. Don't let it burn! Bring heat down to medium.
4. Add pork and onions.
5. Prep all the other seasonings.
6. Once pork is cooked, add seasonings and miso.
7. Mix and let the pork soak in all the liquid. Don't let it burn.
8. Keep mixing. It's ready once the liquid has evaporated.
9. Serve cold with crisp, raw vegetables!
This is truly the best little snack to go along with a glass of shochu. Highly recommend! It should last about a week in the fridge so make lots!