Tried this traditional Sichuan food, Mapo Tofu. But I didn’t follow any recipe and used two types of Japanese miso (Hatcho Miso from Okazaki city,Aichi Pref & Barely Miso from Suo-Oshima Island, Yamaguchi Pref). Also add Chinese chili paste, Chinese pepper, sugar and Mirin, Japanese sweet cooking wine. I love smooth texture of Tofu so used silken texture tofu this time. Spicy but yum and go well with plain steamed Japanese rice.