White Miso Paste - 35.2 oz
Item #: ASM102
Our Price: $6.50
 
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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.

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

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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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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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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Soba Noodles with Roasted Matsutake Mushrooms
This recipe doesn’t stray too far from traditional, Japanese-style soba dishes. It features the fabulous matsutake mushroom, which quite literally means “pine mushroom” in Japanese (matsu = pine + take = mushroom). Matsutake mushrooms grow in association with certain species of pine trees, a fact that is clearly evident in their appealingly spicy, piney aroma and flavor. Matustake also have a very firm texture, which makes them excellent candidates for roasting. A short marinade in soy sauce and mirin, followed by a quick roasting in a very hot oven concentrates and intensifies their wonderful flavor.
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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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Red Miso Paste - 35.2 oz
Red Miso Paste - 35.2 oz
SKU:  ASM101
$6.50

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