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Yuzu Juice - 5.06 oz
Yuzu Juice 5.06 oz (Pack of 3)
Ginger Pao Sriracha-style Ginger Chile Sauce - 16 oz
Yuzu Pao Red - 8 oz
Yuzu Pao Green - 8 oz
Yuzu Pao Duo - Two 8 oz bottles
Yakami Orchards Yuzu Marmalade - 300 gm
Yakami Orchards Ginger Marmalade - 300 gm
Yakami Orchards Aloe Marmalade - 300 gm
Red Yuzu Kosho - 2.82 oz
Green Yuzu Kosho - 2.82 oz
Red & Green Yuzu Kosho Duo
Red Yuzu Kosho 2.82 oz (3 Pack)
Green Yuzu Kosho 2.82 oz (3 Pack)
Sriracha HOT Chili Sauce - 28 oz
Gochujang (Korean Fermented Red Pepper Paste) 500 g
BLiS Barrel Aged Fish Sauce - 200 Ml
3 Crabs Brand Fish Sauce - 24 oz
Sambal Oelek Chili Paste - 18 oz
Aroy-D Pure Coconut Milk - 14 oz
White Miso Paste - 35.2 oz
Red Miso Paste - 35.2 oz
ABC Sweet Soy Sauce - 620 ml
Black Sesame Seed - 22 oz
Bourbon Barrel Foods Bluegrass Soy Sauce - 32 oz bottle
Bourbon Barrel Foods Bluegrass Soy Sauce - 100 ml flask
Bourbon Barrel Foods Kentuckyaki Sauce - 375 ml
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Buckwheat Soba Noodles - 12 oz
Crystallized Ginger - per lb
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Dried Stir Fry Mix - 1oz
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Fresh Yuzu Fruit - per lb
Frozen Pure Wasabi Paste - 1.53 oz
Honteri Mirin-style Cooking Wine - 355 ml
Kagayaki Select Premium Sushi Rice - per pound
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Mild Chili Threads - 2 oz
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Pickled Ginger - 11.5 oz
Rice Paper Wrappers (Banh Trang) - 12 oz
Sweet Chilli Sauce - 25 oz
Takumi White Soy Sauce - 375 ml
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Home  >  PANTRY  >  Asian Pantry

White Miso Paste - 35.2 oz
Item #: ASM102
Our Price: $9.95
 
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11 units available

Description 

Miso is an intriguing traditional Japanese food ingredient produced by fermenting soybeans with salt and a special mold called kojikin. The resulting thick paste is used for sauces and spreads, pickling vegetables and in Misoshiru, a soup that is a familiar staple of Japanese cuisine.

Still widely used today in Japan in both traditional and modern cooking, miso has become increasingly popular around the world. Its savory flavor has been variously described as salty, sweet, earthy and nutty.
White miso has a slightly milder, sweeter flavor than red miso.

Miso lends itself to well to many preparations. Magnificent when used in soups and dressings, in sauces and glazes and when paired with seafood, mushrooms, eggplant and asparagus, imaginative cooks are continually finding new ways to use this humble substance

Recipes

Chef David's Miso Soup
Along with sushi and tempura, Miso soup is probably among the most widely known Japanese dishes in the world. In Japan, most people eat this nourishing soup at least once a day. The ingredients in miso soup, or Misoshiru, can vary according to the taste of the individual, but Japanese custom dictates that there be a variety of contrasting colors, flavors and textures: some ingredients should float and some should sink.

A Japanese chef friend once confided that the secret of his flavorful miso soup was in his blend of both white and red miso paste. The red miso, he said, gave it a little extra flavor.
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Japanese Eggplant Broiled with Miso
Recipe courtesy of: Fatfree Vegan Kitchen

This is a very simple dish - Japanese eggplants are broiled (or grilled, if you prefer), spread with a sweetened miso mixture, and then broiled again for a few seconds. The results are creamy, smoky eggplant with a sweet and salty sauce.

This recipe uses agave nectar, which is hardly a traditional Japanese ingredient. You can substitute sugar, but you may need a little more because agave is sweeter than sugar.
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Miso-glazed Salmon
Salmon is such a versatile, user-friendly fish that it's hard to go wrong with it. Its pleasing flavor and firm texture make it an ideal candidate for all kinds of preparations.

This simple Asian-inspired marinade achieves the perfect balance, highlighting salmon's best qualities without masking it's delicate flavor.
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Cream of Shiitake and Broccoli Soup
"By using oats rather than a dairy product to cream this soup, you turn an ordinary recipe into one with a healthy twist and a light, clean taste." - Rebecca Wood
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Acorn Squash Soup
Good and hot and perfect as either the main luncheon course or as an elegant appetizer before dinner, this soup is easy to make and swirling with interesting and delicious flavor combinations. You can devise your own version by adding a dash of Tabasco or a dollop of sour cream.
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Asparagus Benedict With Miso-Butter
This luscious dish is adapted from a recipe by New York chef David Chang. We've spun it into something a little more familiar to most of us - probably the most famous brunch dish of them all, Eggs Benedict. Our version replaces the usual Hollandaise sauce with an equally rich, equally tasty Miso Butter. Make this dish all your own by adding other ingredients - Canadian bacon or pancetta, smoked salmon or maybe even crab, lobster and/or truffles.
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Orange, Miso Butternut Squash
Early fall brings with it a bounty of hard squashes, and one of the most popular - and most readily available - is the familiar butternut squash.

If you're tired of the same old baked or steamed versions and feel like trying something a little out of the ordinary, this deliciously different preparation could be just the ticket.
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Yuzu Kosho-Miso Glazed Salmon
We were recently introduced to Yuzu Kosho, a salty, citrusy & spicy Japanese condiment...ever since, we've been thinking up new ways to use it.

In this recipe, mirin, a sweet, low-alcohol Japanese cooking wine is used to balance the saltiness of the yuzu kosho. Savory white miso brings it all together while allowing the pleasant heat from the chiles to shine through! This unusual glaze adds just the right touch to complement the rich flavor of fresh salmon - or any meaty, firm-fleshed fish.

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Similar Products

Red Miso Paste - 35.2 oz
Red Miso Paste - 35.2 oz
SKU:  ASM101
$9.95

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