Is it Japanese? Is it French? It may sound like “confusion” at first but after the first mouthful, it is clearly “comfort-fusion” at its best. When I first glanced at this recipe from Harumi Kurihara, one of Japan’s favourite home cooks, I was intrigued. This looked the part of a traditional fish gratin with an unexpected Japanese twist. Fish, eggplant, leek, miso and cheese…say no more, this was a “must convert”! Miso paste is indeed an ideal partner with dairy products, adding a new rich, salty dimension. This is well worth a try—prepare to be surprised.