You might be surprised by the many ways you can use miso in your cooking!
Our Miso's add a flavour boost for soups, stocks, sauces, marinades and more. Here are some of our favourites...
• Perfect for a compound butter for vegetables, chicken, or seafood. Just mix 25-30g into 100g of softened unsalted butter, roll into a cylinder, and chill before cutting into disks.
• An instant umami-laden vegan stock base. It's easy, just add water.
• Miso is a wonderful marinade. Yellow, mix it with mirin and sake for seafood or chicken. Gochu, spread it on vegetables, meats, and seafood. Be sure to try it with eggplant.
• Make a delicious French-style butter sauce by whisking 30-40g of your Miso into 100ml of stock or water over low heat and gradually whisk in 150g of cold cubed unsalted butter for a sauce.
Yellow, for fish and shellfish, chicken, and vegetables. Level up your sauce by finishing with some black truffle. Gochu, for vegetables, chicken, or seafood, particularly delicious on asparagus.
Add a subtle kick with
• Perfect for a compound butter for vegetables, chicken, or seafood. Just mix 25-30g into 100g of softened unsalted butter, roll into a cylinder, and chill before cutting into disks.
• Make a delicious French-style butter sauce by whisking 30-40g of Gochu Miso into 100ml of stock or water over low heat and gradually whisk in 150g of cold cubed unsalted butter for a sauce for vegetables, chicken, or seafood, particularly delicious on asparagus.
• An instant umami-laden vegan stock base. Just add water.
• Elevate homemade mayonnaise or a quality store-bought mayonnaise by mixing Gochu Miso to taste, for a dipping sauce for shellfish or a burger sauce.
• Spread on a thick slice of sourdough toast and top with mashed avocado or a poached egg.
•Add Miso to taste to a homemade or quality store-bought hummus.
•Add flavour and umami to all western-style vegetable soups, particularly delicious in a pumpkin soup, or add Miso to a chicken or vegetable stock for an Asian noodle soup base.
•Whisk a tablespoon or 2 into a vinaigrette for all manner of salads.
•Finish a clay pot, casserole, or anything that needs a little smoky umami kick.
•Miso is a wonderful marinade for vegetables, meats, and seafood. Try it with eggplant.
•Finish a vegetable stir fry with a spoon of Gochu-Miso for a mildly spicy and savoury flavour boost.
Make it your base flavour
• Elevate a traditional chicken gravy into a delicious sauce by adding a tablespoon or two to your deglazed roasting tray.
• Finish a chicken soup with a spoonful of Yellow Miso to take it to another level of deliciousness, and if it's truffle season, finish your soup with some fresh truffle for a luxurious and warming bowl of goodness.
• Yellow Miso is a delicious addition to mashed vegetables, potatoes, Jerusalem artichokes, celeriac, and parsnips to name a few.
• Add a spoonful of Yellow Miso to a Bolognese sauce, trust me…
• Season a beef or tuna tartare with Yellow Miso.
• Yellow Miso works well sweet applications, cookies, apple pie, salted miso caramel...
Think of Yellow Miso as a seasoning and experiment with your favourite dishes.