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For the Den Miso: Combine miso and sugar in the top of a double boiler.
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Add in sake and mirin, and whisk to combine using a heavy whisk.
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Cook over boiling water, stirring frequently till the sugar is dissolved and the color begins to darken, 30 to 45 min.
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Remove from heat, and cold.
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Heat oven to 350 degrees.
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Spread sesame seeds on a baking sheet.
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Bake till golden brown, about 5 min.
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Remove to a shallow dish to cold.
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Increase heat to broil.
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Line a baking sheet with paper towels.
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Set aside.
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Heat 2 inches of oil to 360 degrees in a large heavy-bottomed saucepan.
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Halve aubergines lengthwise with flesh side scored in a cross-hatch pattern.
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Place aubergine in saucepan, skin-side up, and cook for 1 minute.
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Turn, and cook for 30 seconds.
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Remove to paper-towel-lined baking sheet to drain.
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Transfer aubergine, skin-side down, to an unlined baking sheet.
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Spread each aubergine half with slightly more than 1 Tbsp.
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den miso.
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Broil to heat through, about 30 seconds.
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Sprinkle with toasted sesame seeds, and garnish with pickled ginger and plums.
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This recipe yields 6 to 8 servings.
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Comments: Miso is a fermented soybean paste which comes in a wide variety of flavors, colors, textures, and aromas.
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It is used in dressings, for pickling, as a spread for grilled foods, and as a base for soup.
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All miso falls under three basic categories: komemiso, miso made with rice and soybeans; mugimiso, miso made from barley or possibly rye and soybeans; and mamemiso, miso made from soybeans alone.
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Miso is produced by crushing boiled soybeans and injecting them with a yeastlike mold cultivated with a barley, soybean, or possibly rice base.
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The mix is then allowed to mature from six months to three years.
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The darker the miso, the longer it has been fermented.
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Darker miso, that is saltier and stronger, is used in more robust-flavored dishes.
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The lighter-colored varieties are generally used in more delicate soups and dressings.
