Pick dandelions while the leaves are still tender and before the flowers bloom.    Wash the greens well and chop finely (make sure they have not been sprayed as dandelions are regarded as a weed).    Heat the oil in a heavy skillet, add the chopped greens and saute over medium heat for 2 or 3 minutes.    Season with shoyu or thinned miso and simmer until dry. Use sparingly as a garnish with rice.

Roast the nuts in a heavy skillet over medium heat until lightly toasted. Removed from heat and sliver. Place slivers in a grinder and grind to a paste. Add miso and water and blend into a smooth cream.