Miso is a Japanese seasoning paste, made by fermenting soybeans and different grains (most commonly barley and different types of rice) with water, salt and koji culture.
High in protein and packed with concentrated vitamins and minerals it’s delicious, healthy & versatile. Unpasteurised products are particularly beneficial as they contain enzymes which assist digestion.
Dark or ‘red’ misos tend to be earthy and full-flavoured and are suited to making hearty soups, stocks, sauces and even as a sandwich spread.
Their lighter coloured counterparts- known as ‘white’ misos– are more mellow and sweet and are suited to making salad dressings, lighter sauces, glazes and marinades.
Five ways to use miso
1. Spread a dark miso on toast as in these Miso, Avocado & Egg Toasts. It’s also delicious on plain buttered toast- cut up just like soldiers!
2. Blend miso of your choice with steamed Jap pumpkin and grated ginger for an easy week night soup. Serve warm with steamed greens and get creative with garnishes: toasted black sesames seeds, a drizzle of sesame oil, crumbled nori, cubes of tofu, coriander leaves, finely sliced shallots are all yummy.
3. Make a salad dressing using light miso, as for this Shaved Cabbage Salad with Miso Sesame Dressing. Extras will keep in the fridge and can be tossed through soba noodles for something different.
4. Make a dip by combining miso with tahini, lemon juice, salt, ground white pepper and snipped chives. Serve with carrot and celery crudites at cocktail hour.
5. Dress roast veges with a white miso glaze, as in this Roast Sweet Potato with Miso & Pecans dish. Serve alongside steamed fish.
At Wholefoods House we stock a variety of miso pastes, including organic and unpasteurised products along with instant soup mixes.