How to cook with our Miso

Basic Miso soup (yield 4 serving)

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Ingredients:

  • 2 cups, Dashi
  • 2~3 tablespoon, Miso
  • As you like, Garnish (tofu, green onion, wakame seaweed, sesame seed, etc..)

How To Make:

  1. Warm dashi. If you want to cook vegetables or other garnish, add at this point.
  2. Put miso in a small bowl. When the garnish is heated through, turn off the heat and take 1 ladle of dashi, add to the miso bowl to dilute. Then, add back to the pot.
  3. Put garnish in a cup and pour the miso soup. Enjoy!

Tip:

Add miso to the soup at the very end of the cooking process to maximise the flavor and benefit of miso. If you need to reheat the miso soup, heat over moderate heat and do not boil!

For Tofu, wakame seaweed, and chopped green onion are standard garnish, but there are a lot of variation in Japanese home style cooking. For example, potato and onion , green cabbage, root vegetables, daikon radish, and clam. Those are cooked in dashi and then add miso. I love to add various vegetables cooked separately such as grilled asparagus, blanched snap peas or spinach, even tomato. Please try and enjoy your own cup of miso soup!!

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Quick Miso soup (yield 1 serving)

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Ingredients:

  • 1 tablespoon, Miso
  • 1 1/4 sheet, Nori seaweed
  • A pinch, Bonito flake
  • 1 teaspoon, Green onion
  • 1 oz, Cubed tofu (optional)
  • 1/2 cup, Hot water

How To Make:

  1. Put all ingredients other than hot water in a cup. Pour over hot water and mixing well.
  2. Enjoy!

Tip:

For vegetarian, use more nori and skip bonito flake. Adding sesame seed gives miso soup more complexity and nourishment.

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Dashi (yield 1 quart)

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Ingredients:

  • 5cup, Water
  • 5inch square, Dried Kombu (kelp) seaweed
  • 1 and 1/2cup, Bonito flake

How To Make:

    1. Wipe kombu with well squeezed cloth and soak in water. Keep in fridge for overnight.
    2. Transfer the kombu infused water to a pot (without kombu) and bring to simmer.
    3. Add bonito flake and turn off the heat. Let it steep for 5 minutes and drain the bonito flake. Do not squeeze the bonito flake to achieve clear and clean dashi.

Tip:

Better to choose deep black color kombu and avoid reddish,brownish one. Good quality of kombu is well dried and it has white powder on it. The white powder indicate umami flavor. Many recipes may tell to steep kombu over low heat and remove them just before boiling point. But steeping in fridge would result in cleaner after taste, and much easier!

For vegetarian skip bonito flake. You may use only kombu dashi. If you like more flavor, you may add dried mushroom to the water with kombu, or cook fresh mushroom, such as shiitake, enoki, maitake, in kombu steeped water.

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Sheet-pan Walnut Miso Salmon Dinner (2 serving)

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Ingredients:

  • 2 pieces salmon fillet (6oz each), with or without skin
  • walnut Miso Paste (see below)
  • ½ bunch kale, roughly chopped about ½ inch width
  • ½ each red onion (or yellow onion), sliced
  • 1 teaspoon Shio Koji
  • 1 each garlic(chopped)
  • ½ tablespoon redwine vinegar
  • ½ tablespoon (and more for finish) extra virgin olive oil
  • 1 each orange (segmented, reserve its juice)

For Walnut Miso Paste

  • 2 tablespoon White Miso
  • 1 tablespoon honey
  • 3 tablespoon chopped walnut (roasted)
  • 1 teaspoon grated ginger
  • ½ teaspoon chopped thyme and/or rosemary

How To Make:

  1. Preheat the oven at 350°F.
  2. Lightly oil a sheet pan or a baking dish.
  3. Combine all ingredients of Walnut Miso Paste, set aside.
  4. Toss kale, red onion, garlic, with Shio Koji, and gently massage them. Add red wine vinegar, extra virgin olive oil, and reserved juice from an orange, mix well. Transfer to an oiled sheet pan or a baking dish and spread them out.
  5. Remove the pin bones from salmon if they have any, place the salmon fillet over the kale mixture, skin-side down. Spread Walnut Miso Paste on each piece of salmon and roast it in the oven for 15 to 20 minutes.
  6. Check the doneness of the salmon (recommend removing from the oven when the salmon is a little undercooked). Add segmented orange to the kale and drizzle a little more extra virgin olive oil before you serve.

Tips:

You can make Walnut Miso Paste ahead, it can hold up to 7days. This paste goes well with roasted potato, sweet potato, summer squash, and grilled pork as well.

(Recipe by Eri Shimizu)

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Chickpea Miso Sauce for Grilled Vegetables

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Ingredients:

  • 3 tablespoon Chickpea Miso
  • 2 tablespoon Honey
  • 1 tablespoon Oil (extra virgin olive oil or sesame oil)
  • Additional flavorings: grated ginger, ground sesame seed, dried or fresh herbs (such as basil, Italian herb mix, oregano, or shiso leaves)
  • Vegetables: eggplants, summer squash, tomato, peppers, carrots, mushrooms (shiitake, trumpet, etc..)

How To Make:

  1. Preheat the oven at 400°F.
  2. Slice the vegetables into ½ inch thickness, or into large bite-size.
  3. Combine chickpea miso, honey, and oil. It should be smooth and consistency would be similar to honey. If you feel it is too thick, loosen it with a little water or sake.
  4. Add ginger or sesame seeds or herbs as you like for varieties.
  5. Spread this miso paste on sliced vegetables and place on a baking dish.
  6. Bake them in the oven for 10-15minutes (the baking time would be vary depending on the vegetables) .

Tips:

It would be better to cut into a smaller size if you use tough vegetables such as carrots and winter squash (kabocha squash), and toss with the sauce and bake them.

(Recipe by Eri Shimizu)

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Vegan Rustic Pumpkin Soup (Yield 6 serving)

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Ingredients:

Soup

  • 1 small kabocha squash (or butternut squash, about 1.5 pounds)
  • 1 medium yellow onion
  • ½-inch piece ginger
  • 3-inch dry konbu kelp (for dashi or use any stock in place of water)
  • 1 tablespoon Shiokoji
  • 1 tablespoon Chickpea Miso
  • 2 cup water (or vegetable stock)
  • 2 cup oat milk(unsweetened, original, or any other plant milk)
  • Spice to taste (such as nutmeg, cinnamon, cardamon)
  • Salt, extra virgin olive oil

Shiokoji Mushroom

  • ½ pound mushroom (such as crimini, shiitake, alba, or others)
  • 2 teaspoon Shiokoji
  • As needed extra virgin olive oil
  • Optional thyme and/or rosemary (finely chopped or dried)

How To Make:

  1. Cut kabocha squash in half, using a spoon, scoop out seeds from each half of the bulb; discard seeds. Cut them into a 1inch cube. Peel and cut an onion into small dice. Peel the ginger with a spoon and finely chop.
  2. Heat 1 Tbsp. oil in a soup pot over medium. Add onion ginger, and a pinch of. salt and cook, stirring occasionally with a wooden spoon, until onion is translucent and soft, 5–7 minutes.
  3. Add squash and give everything a stir to coat. Add water and konbu kelp or stock, enough to just submerge the squash, Shiokoji, and spice, then stir to combine. Raise heat to medium-high and bring soup to simmer, then lower the heat and simmer for 15-20minuts until squash becomes really tender (almost fallen apart).
  4. Meanwhile, cook mushrooms for a garnish. Slice or cut mushroom into a bite-size. Heat a pan over medium heat, and add extra virgin olive oil, herbs(if you would like to add them), and mushroom. Cook for 3-5 minutes until the mushrooms are cooked through. Transfer cooked mushroom to a bowl, add Shiokoji while it’s still warm, set aside.
  5. Using a potato masher, mash kabocha squash in the liquid, add oat milk and bring to simmer. Add Chickpea Miso to taste. Stir well to dissolve the miso, adjust its taste with salt if needed.
  6. Serve the soup in a bowl and top with Shiokoji mushroom.

Tips:

You might find it’s hard to cut kabocha squash since it has tough skin. To make it easier to cut, steam or bake kabocha squash in a 350F oven for 15-20 minutes, until the skin becomes soft enough to cut. I like to use coconut milk in place of oat milk to make it more Asian flavor.

(Recipe by Eri Shimizu)

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Miso Babaganoush (Eggplant Dip) (yield 6-8serving)

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Ingredients:

  • 1 Large Eggplant
  • 2 tablespoon Aedan Country Miso or Aedan White Miso
  • 2 tablespoon tahini
  • 1-2 tablespoon Greek yogurt
  • 1 tablespoon lemon juice
  • ½ teaspoon cumin powder
  • As needed Salt and extra virgin olive oil
  • Vegetable stick and/or pita and/or chips

How To Make:

  1. Preheat broiler or prepare grill.
  2. If you use a broiler, lightly brush olive oil or other neutral oil on an eggplant. On a broiler pan or in a shallow baking pan broil eggplants about 3 to 4 inches from heat, turning every 10 to 15 minutes, 30 to 40 minutes, until charred all over and very soft. (Alternatively, grill eggplants on a well-oiled rack set 5 to 6 inches over glowing coals in turning every 5 minutes until its skin completely charred and become very soft.)
  3. Cool eggplants until they can be handled and peel off and discard skin. Transfer pulp to a colander set over a bowl. Let eggplant pulp drain 20 minutes and discard excess liquid on bowl.
  4. In a food processor blend cooked eggplant pulp and remaining ingredients until smooth. Or if you prefer more rustic paste, put eggplant pulp, miso, lemon, cumin powder, and lemon juice in a bowl and combine all ingredients with a fork until it becomes a coarse puree. Add tahini and yogurt, and stir it to emulsify. Add salt to adjust its taste.
  5. Transfer baba ghanoush to a shallow bowl and drizzle extra virgin olive oil. Serve baba ghanoush with accompaniments such as vegetable sticks, pita bread, and chips.

Tips:

Babaghanoush is a traditional Mediterranean appetizer like hummus. Our country miso add some robust “umami” flavor to this dish. It’s great for gathering and potluck. You can make it a day before you serve, and it can hold up to 2 days in a refrigerator. For vegan, you can alternate with plant-based yogurt.

(Recipe by Eri Shimizu)

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Herby Chickpea Miso and Yogurt Dip (yield 1/3cup)

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Ingredients:

  • 2 tablespoon Chickpea Miso
  • 3 tablespoon Greek Yogurt
  • 2 teaspoon Fresh Herb (dill, parsley, basil, chive, chervil, etc.., chopped)
  • 1-2 teaspoon Lemon Juice
  • ¼ each Lemon Zest

How To Make:

  1. Combine all ingredients together.
  2. Enjoy with vegetable sticks like carrot, cucumber, jicama, and cauliflower, or fried food such as fritter.

Tips:

You can use plant-based unsweetened yogurt in place of Greek yogurt.

(Recipe by Eri Shimizu)

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Grilled Eggplant with Sweet Miso-Amazake Sauce (2 serving)

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Ingredients:

  • 2 small eggplants, cut into bite-size pieces
  • 2 tablespoon Miso
  • 2 tablespoon Sake or Water
  • 1 tablespoon Amazake
  • 1 teaspoon Soy sauce
  • 1 tablespoon Toasted sesame oil or canola oil
  • Sea salt for taste
  • Chopped Scallion or Shiso leaves for garnish (if available)

How To Make:

  1. Combine miso, sake, amazake and soy sauce in a saucepan, bring to boil. Remove the saucepan from the heat immediately and set aside.
  2. Cut the eggplant into bite-size pieces and sprinkle with a pinch of salt.
    Preheat the pan over medium heat, add sesame oil and sauté eggplants until they become fork-tender.
  3. Place the eggplants on a dish with miso-amazake sauce on top. Garnish with scallion or shiso leaves if available.

(Recipe by Tomoko Amano)

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Roasted Summer Vegetable Salad with Chickpea Miso Dressing (4 servings)

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Ingredients:

  • 2 each Zucchini
  • 2 each Japanese Eggplant (or Chinese Eggplant)
  • 1 each Corn on the cob(remove from the cob)
  • 2 tablespoon chopped fresh basil
  • Salt and pepper for seasoning
  • Extra Virgin Olive Oil (EVO) as needed
  • 1-2 teaspoon Balsamic vinegar (if you have in your pantry)

Chickpea Miso Dressing

  • 2 tablespoon Chickpea Miso (or white miso)
  • 1 tablespoon Apple cider vinegar
  • ½ each Lemon juice and zest
  • 1 teaspoon Honey
  • 1 teaspoon fresh ginger(grated)
  • A pinch of cumin powder

How To Make:

  1. Preheat the oven to 400°F.
  2. Cut zucchini and eggplants half lengthways, and then cut them into about ½ inch. Toss the vegetables and corn with EVO just enough to coat, balsamic vinegar, and lightly season with salt and peppers. Place the vegetables in a rimmed sheet pan or in a large baking dish.
  3. Roast the vegetables for 10-15 minutes until they are cooked through but still have color and texture. (The eggplants should be tender and the zucchini should retain green and not mushy.)
  4. Meanwhile, combine all ingredients for the Chickpea Miso dressing, taste it, and adjust the seasoning if needed.
  5. Toss the cooked vegetables with Chickpea Miso Dressing. Add basil just before you serve.

Tips:

This salad can serve warm, or chilled. You can make it 1-2 days ahead.
You can use other herbs like thyme, rosemary, chive, and mint in place of basil, and also you can use a couple of them. If you don’t have fresh herbs, dried herbs such as Italian mix herb, Mediterranean mix herb, dried oregano, or dried basil.

(Recipe by Eri Shimizu)

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Miso Bean Paste and Cucumber Sandwich(2 serving)

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Ingredients:

  • 4 slices Sourdough bread
  • 1 small Cucumber

For Bean Paste

  • 1/2 cup Beans(cooked) (soy or chickpea)
  • 1/2 clove Garlic, minced
  • 1 tablespoon White Miso
  • 2 teaspoon Rice Vinegar
  • 1/4 teaspoon Salt
  • 2 teaspoon extra virgin Olive Oil (for sautéing the garlic)

How To Make:

  1. Put the garlic and olive oil in a pan and sauté it over low heat until the garlic gets lightly browned.
  2. Mash cooked beans until getting puree consistency. Add all other ingredients for the bean paste (including the sautéed garlic(1). Mix well, taste and add more miso or salt if necessary. Set aside.
  3. Slice cucumber into thin slices and sprinkle a pinch of salt. Let them sit for 10 minutes. Then gently squeeze the excess water.
  4. Spread the bean paste on sourdough bread and put the cucumber on the top.

Tips:

If you have ume vinegar (bi-product of umeboshi aka pickled plum), would be nice to add 1/2 teaspoon to bean paste instead of salt.

(Recipe by Tomoko Amano)

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Miso Tomato Sauce

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Ingredients:

  • 1 pound Tomatoes (fresh or canned), diced
  • 2 tablespoon Miso
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 each Yellow Onion, sliced
  • 1 clove Garlic, minced
  • Sea salt for taste

How To Make:

  1. Put the garlic and olive oil in a pan, and sauté over low heat until the garlic gets lightly browned. Add onion and sauté until they are cooked through. Add a pinch of sea salt while sautéing the onions to enhance their sweetness.
  2. Add tomatoes. Put miso at the center of the pan, cover and simmer for 10 minutes.
  3. Mix well, taste, and add miso or salt if necessary.
    This tomato sauce can be used for pasta, pizza, or any of your favorite dishes.

(Recipe by Tomoko Amano)

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Miso Spice Roasted Winter Squash (4 servings)

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Ingredients:

  • 1 small butternut squash or 2 honey-nuts squashes (about 1.5 pound total), scrubbed
  • 1 tablespoon Chickpea Miso or White Miso
  • 1 tablespoon Sagohachi Pickling Sauce
  • 1 tablespoon extra virgin olive oil (EVO)
  • 1 teaspoon pumpkin pie spice (any brand)

How To Make:

  1. Preheat the oven to 400°F.
  2. Meanwhile, whisk miso, Sagohachi Pickling Sauce, and EVO, and pumpkin pie spice in a small bowl.
  3. Halve squash lengthwise and scrape out seeds, place on a baking sheet or in a baking dish. Rub the mixed miso paste evenly on the squash.
  4. Cover the squash with aluminum foil and roast for 35-40 minutes until it becomes fork-tender. Remove the foil and roast it for about 5 minutes to brown the miso paste.

Do Ahead:

Miso paste can be made 1 day ahead. Keep it refrigerated.

Tips:

If you don’t have a pumpkin spice mix, you can use cinnamon, clove, nutmeg, ginger, or any other baking spices either single or combine a few of them.

(Recipe by Eri Shimizu)

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Mexican Grilled Corn with Chickpea Miso Butter (Yield 4 serving)

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Ingredients:

  • 4 ears Corn on a cobb (remove their husks)
  • 2 tablespoon Chickpea Miso
  • ½ each Sweet Pepper
  • 2 tablespoon Unsalted butter or coconut oil or vegan butter
  • 1 each Lime (zest and juice)
  • Red chili powder, to taste

Garnish

  • 1 lime cut into wedges
  • 1/2 cup cotija cheese or grated Parmesan

How To Make:

  1. Soften butter (or coconut oil) and combine with Chickpea Miso.
  2. Build a medium-hot fire in a charcoal grill or heat a gas grill to high. (If you use a grill)
  3. Brush grill grate with oil. If you cook on a stovetop, you can use either a saute pan or a grill pan.
  4. Preheat lightly oiled pan over medium heat.
  5. Grill or saute corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes.
  6. Remove from heat and immediately brush each ear with butter-chickpea miso paste. Sprinkle each with lime zest, lime juice, and a pinch of chile powder.
  7. Sprinkle cheese and more lime juice as you (and your guests) like.

Tips:

This recipe is great for summer grilling season. Serve them family-style: put cheese, lime wedge, and extra chile powder separately and let your guests top the corn however they wish.

(Recipe by Eri Shimizu)

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Californian Miso Tofu Dip (yield 2 cups)

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Ingredients:

  • 6oz (1/2 package) Silken tofu
  • 1 tablespoon Miso
  • 1 teaspoon Shio koji
  • 6oz (about 1 each) Avocado
  • 2 tablespoon Chopped onion
  • 1 tablespoon Chopped parsley (or any herbs)
  • 2 tablespoon Fresh lemon juice

How To Make:

  1. Slice tofu into ½ inch thick. Spread miso and siokoji mixture on both sides of tofu. Marinade for a day.
  2. Puree all ingredients in blender, adjust seasoning.
    You may add sagohachi or amazake to balance its taste.
  3. Enjoy!

Tip:

This vegan dip is great for vegetable sticks, pita chips, and also yummy as sandwich spread. You can use our White Miso, Chickpea Miso, or Kyoto Sweet Miso.

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Amazake Ginger Sesame Miso (yield 1 cup)

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Ingredients:

  • 3 tablespoon White Miso
  • 3 tablespoon Amazake
  • 1.5 tablespoon Toasted sesame oil
  • 2 tablespoon (about 1inch) Fresh ginger (mince)
  • 2 tablespoon Toasted sesame seed
  • As needed Dashi or water

How To Make:

  1. Gentry warm toasted sesame oil until fragrant.
  2. Meanwhile, coarsely grind toasted sesame seed with a spice grinder or a mortar.
  3. Combine all ingredients and mix well.
  4. Thin out with dashi or water as you like.
  5. Enjoy!!

Tip:

Amazake Ginger Sesame Miso is perfect for dipping sauce for vegetable sticks, especially for cucumber. Also delicious with tofu steak, grilled chicken, pork chop, and grilled fish (salmon, cod, scallop etc.). I love to eat with steamed rice (or making grilled rice ball aka “Yakionigiri”).
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Almond Miso Dip

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Ingredients:

  • 4 tablespoon Miso
  • 2 cloves Garlic, minced
  • 1/4 cup Almonds, roasted
  • 2 tablespoon Maple syrup
  • 3 tablespoon Toasted sesame oil
  • 2 tablespoon Extra virgin olive oil

How To Make:

  1. Put almonds in a bowl of a food processor and pulse several times until nuts are of a fine ground. Add miso and garlic, blend well.
  2. Add toasted sesame oil, extra virgin olive oil, and maple syrup. Continue running a food processor to blend it until smooth.

Tips:

Enjoy with fresh, raw or cooked vegetables, or on rice.

(Recipe by Tomoko Amano)

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Miso Marinade for Fish and Meat (yield 4-6 serving)

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Ingredients:

  • 4 tablespoon Miso(White Miso or Country Miso)
  • 4 tablespoon Amazake
  • 1 teaspoon Grated ginger

How To Make:

    1. Combine all ingredients to make marinade.
    2. Rinse and wipe a piece of fish or meat you want to marinade and spread the marinade on both side. Let them marinate in fridge for overnight to a couple of days.
    3. Roughly wipe off the marinade and cook them in 350F-400F oven or grill them.

Tip:

We love to use this marinade for salmon, black cod, pork or chicken. You can add other spices with your taste. Since miso is easy to scorch, it’s good idea to keep your eye on when you are cooking!!

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Dengaku-Miso (yield:1/2 cup)

Ingredients:

  • 4 tablespoon Aedan White Miso
  • 3~4 tablespoon Amazake
  • 2 tablepoon Sesame oil (optional)

How To Make:

  1. Put sesame oil in a small pot, gently heat over low heat. Add White Miso and Amazake and mix well.
  2. Continue heating until Dangaku-miso is heated through.

Tip:

  • This Dengaku-Miso is going well with grilled eggplant, grilled tofu, steamed taro-roots and other grilled vegetables.
  • Adjust the amount of amazake to your taste.

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Spring Clam Soup (yield 6 serving)

Ingredients:

  • 2 cup Kombu Dashi
  • 1/2 cup Clam Juice (available in can or bottle)
  • 4~5 slice Sliced Ginger
  • 1~1 1/2 teaspoon Shiokoji
  • A few Mitsuba Green or Pea Shoot
  • 1/2 cup Siratama Powder (Sweet Rice Flour)
  • 1/4 cup Water (for pink color, use beets juice, for green use matcha)

How To Make:

  1. Prepare Shiratama. Combine Siratama flour with half amount of water, add rest of water little by little to adjust. It should be the same softness with baby’s cheek.
  2. Divide the dough into 12, and make a little ball.
  3. Cook in a simmering water, until they begin to floating on the surface. Chile the Shiratama in cold water.
  4. Put Kombu dashi and clam juice with sliced ginger in a pot, and gently warm them up. Turn off the heat and season with Shiokoji. Adjust the amount of Shiokoji to your taste.
  5. In a soup cup, place 2 pieces of Shiratama and pour the clam soup. Garnish with chopped mitsuba pr peashout.

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公開日:
最終更新日:2020/11/28