Everything you need to know about miso paste

Miso is a rather mysterious product for Europeans. It is a pasty substance, usually brown, with a pronounced taste and smell, and only a few people know what can be done with it and how to use it.

It is said that miso is one of the reasons why there are so many centenarians in Japan. Whether that's true or not, miso is considered very healthy and incredibly versatile. It goes particularly well with soups, vegetables, dressings, sauces, and marinades.:

What is miso paste?

Misopaste is not just a product; it is a magical key to the deep flavor worlds of Japanese cuisine. It is the soul of many dishes and at the same time their secret ingredient. The first mention comes from the 8th century and confirms its significance in Japan's culinary heritage. This paste may have originally come from China and then made its way to Japan.

So what is Miso? It is a paste made from soybeans and often barley, fermented with a special fungal culture. This process gives Miso a deep and complex flavor that the Japanese refer to as "Umami".

Umami is the fifth taste that gives a dish depth and richness and awakens the desire for more and more. Thanks to umami, miso paste imparts a unique aroma and a unique flavor to every dish it comes into contact with.

Now imagine that every sip of soup or every spoonful of sauce made with or containing miso paste offers you a unique new taste experience. Miso paste will awaken the inner gourmet and lover of Japanese cuisine within you.

A guide to different types of Miso

Welcome to an exciting journey into the world of miso paste, where each variety tells a unique story full of flavor, aroma, and traditional craftsmanship. 

Let's begin our culinary journey of discovery with the classic "Shiro Miso," which gets its delicate and slightly sweet flavor from a short fermentation period.

Let's then introduce "Aka Miso" – the reddish-brown jewel of soybean pastes, known for its strong and rich flavor, reminiscent of notes of crusty bread. This type of miso is typically used for heartier dishes with a more intense taste, such as stews and marinades.

But our journey doesn't end here! We now come to "Awase Miso" – a refined blend of different miso varieties that creates a new unique flavor profile with every bite.

We must not forget "Hatcho Miso" – the oldest and most refined type of miso, made only from soybeans and having a distinct and intense flavor with olive and It has caramel undertones. Its deep texture and rich aroma have made it an indispensable ingredient in traditional Japanese dishes.

Every type of miso is a unique world of flavor waiting for its discoverer to provide unforgettable culinary and taste experiences.

Which Miso You Should Choose: A Guide for Foodies

When it comes to miso, the options can be as diverse as the flavors they impart. Choosing the ideal miso paste is comparable to searching for the perfect ingredient to refine your dish. There is no one-size-fits-all solution, but don't worry! With the following information, we aim to simplify your decision-making process.

1. Everyday miso:

Everyday miso refers to affordable options for daily use, typically characterized by a light color. At Chefino, you will find a wide selection of everyday miso options, including Hikari Miso and Marukome Shiro Miso, both known for their light color and versatile use in various dishes, especially miso soup. This way, you can enjoy the authentic taste of miso every day without breaking your budget.

2. Traditional handcrafted miso:

Traditional Craft Miso includes a wide selection of high-quality miso products made by small businesses in Japan. Chefino is proud to offer a selection of traditional, handcrafted misos, including traditional light miso paste, traditional red miso paste, black miso, and Saikyo Shiromiso. Each variety brings its own unique characteristics, with Saikyo Shiromiso standing out for its flawless white color and exceptional flavor profile.

Unlike other light miso pastes, Saikyo Miso contains a higher proportion of rice, which leads to a sweeter flavor profile. The rice ingredient makes this miso paste more expensive, but due to its superior quality and delicate taste, it is the ideal choice for marinating, glazing, and enhancing Japanese grilled recipes. The higher sugar content in Saikyo Miso also ensures that it caramelizes wonderfully when grilled, enhancing the flavor of grilled dishes.

3. Miso in a modern style:

Modern miso includes contemporary variations of miso that are produced both in Japan and in Europe.

Imagine, for example, a miso with a sweet, nutty flavor that adds a whole new dimension to your culinary creations. Cashew Miso (available at Chefino) is made from a blend of roasted cashews and rice, resulting in a delicious, creamy texture and a rich, nutty taste. This modern miso is not limited to savory dishes. It also serves as a secret ingredient in baking and dessert preparation. Its versatility knows no bounds, making it a must-have for every adventurous cook.

Important❗ Natural Japanese miso pastes contain soybeans and/or grains or rice as well as water and salt. Additives with hard-to-pronounce names usually turn out to be preservatives.

Miso recipes

Step into the world of Miso, these recipes are Your gateway to a culinary journey shaped by the rich heritage of Japanese cuisine and the irresistible allure of miso paste. Our chef Chefino explains the miso recipes in detail.

Hello, I am Chefino. And I am a chef, my passion lies in creating innovative recipes that combine traditional flavors with modern ideas. I believe that cooking is not just about following instructions, but also about infusing each dish with love and creativity.

Get ready for a delicious journey. Here are a few ingredients you might need along the way:

Cashew Miso 200 g 

Black Miso (Hatcho Miso) from a miso brewery founded in 1337

White Miso Paste Saikyo Shiromiso 500 g

Marukome Shiro Miso for Miso Soup 1 kg

Hikari Miso hell 300 g

Traditional light miso paste 200 g

Traditional Red Miso Paste 200 g

 

1. Banana bread with Miso-Cashew

And here I would like to share with you the first recipe that I am sure you will like: Banana bread with miso cashew.

 Image by Freepik

But before we begin, I want to tell you something about this miso that gives the banana bread a novel flavor. Miso with cashew nuts has a sweet, nutty taste. The base consists of roasted cashew nuts and rice. This miso is suitable for both savory dishes and as a secret ingredient in baking. That's why it is so special and why we will use it now.

Let's now come to the recipe:

Ingredients:

- 3 ripe bananas

- 1/2 cup sugar

- 1/4 cup oil (vegetable or coconut oil)

- 1 No

- 1 teaspoon vanilla extract

- 1 1/2 cups flour

- 1 teaspoon baking powder

- 1/2 teaspoon baking powder

- Pinch of salt

- 1/4 cup miso cashew

- 1/2 cup chopped cashew nuts

Preparation:

1. Preheat the oven to 180 °C. Prepare a baking pan by greasing it with oil or lining it with baking paper.
2. In a large bowl, mash the ripe bananas with a fork until a smooth mixture forms.
3. Add sugar, oil, egg, and vanilla extract to the bananas and mix well.
4. In another bowl, mix flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients while stirring constantly until a smooth batter forms.
6. Gently fold in miso-cashew and chopped cashew nuts.
7. Pour the dough into the prepared baking pan.
8. Bake the banana bread in the preheated oven for about 50–60 minutes or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the baking pan for a while, then carefully place it on a rack and let it cool completely before slicing and serving.

This banana bread with miso cashew promises a flavorful and delicious treat for your breakfast or as a snack in between!

2. Ramen with Black Miso

 

Image by Freepik

As a cook, I am always on the lookout for recipes that are easy to prepare yet surprising. And this recipe fits perfectly. It is so simple that anyone can make it at home, but it adds a touch of uniqueness to your meal. Yes, it's just simple ramen soup. Not the usual, but with a secret ingredient. The secret ingredient? Black miso.

And what is special about black miso? Black Miso, also called Hatcho Miso, is a dense, black miso paste fermented for over two years, made almost exclusively from soybeans. Its long fermentation time gives it the dark color and a thick, pasty consistency with a hint of chocolate and olives. It imparts a deep, intense flavor with lots of umami to braised dishes and sauces.

Let's now come to the recipe:

Ingredients:

- 3 cups of water

- 1 tbsp Hatcho miso paste 

- 1 pack of ramen noodles

- 4-5 shiitake mushrooms

- 1/2 apple

- 1 piece of kombu (approx. 7.6 x 5 cm)

- 1 tsp rice vinegar

- 1 tsp soy sauce

- 1 TL Sake

- 2 tsp black garlic oil

- 1 tbsp spring onions

- 2 small sheets of Nori

- black sesame seeds

Preparation:

1. Bring a pot of water to a boil for the noodles.
2. Heat 3 cups of water in another pot over medium to high heat (this will be your broth or dashi).
3. Add mushrooms, kombu, and apple to the dashi.
4. When the dashi boils, reduce the heat to medium and let it simmer for 10 minutes.
5. Add rice vinegar, soy sauce, sake, and black garlic oil to a mixing bowl and stir.
6. Cook your noodles in boiling water (1 minute for fresh noodles – follow the instructions on the package if they are dry).
7. Stir the miso paste through a sieve into the dashi.
8. Pour the dashi through a sieve into the mixing bowl to catch the solid residues.
9. Whisk the broth and pour it into a serving bowl.
10. Remove the kombu and apple, and set the mushrooms aside.
11. When the noodles are cooked, drain them through a sieve and add them to the broth.
12. Arrange with mushrooms, spring onions, nori, black sesame seeds, and a bit more black garlic oil...
13. That's it!

Now you know one more secret about me as a cook. To make the preparation even easier, I am adding a link to a video that shows the preparation. Enjoy it and keep experimenting with new flavors and recipes!

3. With Weisser miso paste Saikyo Shiromiso glazed salmon 

 

Image by vecstock on Freepik

As Chef Chefino, I would like to tell you a little story behind this recipe. This special dish has always been something special. It is a favorite of many who have tried it, and for good reason.

The flavor combination makes it a must-have. The pairing of tender salmon with the rich and savory Saikyo miso glaze makes this dish so exceptional.

Ingredients:

- 4 Lachsfilets

- 1/4 cup Saikyo miso paste

- 2 tablespoons Mirin (Japanese sweet rice wine)

- 2 tablespoons of sake (Japanese rice wine)

- 2 tablespoons honey

- 1 tablespoon soy sauce

- 2 cloves of garlic, chopped

- 1 teaspoon grated ginger

- Sesame seeds and sliced spring onions for garnish

Preparation:

1. In a bowl, mix Saikyo miso paste, mirin, sake, honey, soy sauce, chopped garlic, and grated ginger to make a glaze.
2. Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the miso glaze over the salmon, making sure it is evenly coated. Marinate in the refrigerator for at least 1 hour or up to 4 hours to allow the flavors to blend.
3. Preheat the oven to 200 °C. Line a baking sheet with parchment paper.
4. Remove the salmon fillets from the marinade and place them on the prepared baking sheet. Save the marinade for later use.
5. Bake the salmon in the preheated oven for 12–15 minutes or until the fish is cooked through and flakes easily with a fork.
6. While the salmon bakes, pour the reserved marinade into a small pot. Let it simmer over medium heat and cook for 2-3 minutes, stirring frequently, until the mixture is slightly thickened.
7. Once the salmon is done, brush the cooked fillets with the thickened miso glaze.
8. Sprinkle sesame seeds and sliced spring onions over the glazed salmon for garnish.
9. Serve the Saikyo Miso glazed salmon hot with your favorite side dishes and enjoy the delicious flavors of this traditional Japanese dish.

4. Miso soup recipe with Marukome Miso or Hikari Miso

Image by Freepik

And here is another recipe that I would like to share with you. It is perfect for the days when, after a long day at work, you crave something simple yet delicious.

Marukome Miso or Hikari Miso are ideal for preparing an aromatic miso soup, known for its perfect balance of sweetness, saltiness, umami, and acidity. Their vegetarian and gluten-free nature makes them the perfect choice for preparing a comforting, warming bowl of miso soup.

Recipe for Miso Soup:

Ingredients:

- 4 tablespoons of Marukome Miso or Hikari Miso

- 4 cups of water or vegetable broth

- 100 g firm tofu, diced

- 1 shallot, thinly sliced

- 2 cups chopped spinach

- 2 tablespoons chopped spring onions for garnish

Preparation:

1. Heat a large pot over medium heat and add water or vegetable broth.
2. Add shallot and firm tofu to the pot and let cook for 5 minutes.
3. Add Marukome Miso or Hikari Miso to the pot and dissolve it well in the water or broth.
4. Put the spinach in the pot and cook for 1-2 minutes until it is soft.
5. Serve the hot miso soup garnished with chopped spring onions.

With this, you have another delicious recipe to add to your collection.

5. Miso Vegetable Pasta with Traditional light miso paste

Image by grmarc on Freepik

Miso. This exquisite ingredient is as indispensable in Japanese cuisine as spaghetti is in Italian cuisine. So imagine a cultural "fusion cuisine" on your plate – pasta with the spirit of Italy, adorned with the eastern elegance of miso. Who would have thought they would harmonize so well together?

By adding traditional light miso paste, the pasta is subtly refined with Japanese essence, giving the dish depth and complexity. The traditional light miso paste, known for its reduced salt content and sweeter flavor profile due to a higher rice koji ratio, serves as a secret ingredient that gives the dish a special touch and imparts a unique Japanese character.

Let's now take a look at the recipe for miso vegetable pasta:

Ingredients:

- 250 g pasta of your choice

- 2 tablespoons of miso paste (to taste)

- 2 tablespoons soy sauce

- 1 tablespoon rice vinegar

- 2 tablespoons sesame oil

- 2 cloves of garlic, finely chopped

- 1 tablespoon fresh ginger, grated

- 1 carrot, sliced into thin rounds

- 1 leek, sliced thinly

- 1 red bell pepper cut into thin strips

- 1 bunch of Chinese cabbage - or spinach leaves

- 2 tablespoons sesame seeds for garnish (optional)

- Salt and pepper to taste

Preparation:

1. Start by bringing a large pot of water to a boil. Add a pinch of salt and the pasta. Cook al dente according to the package instructions. Drain the pasta, reserving some of the water.
2. In a bowl, mix miso paste, soy sauce, rice vinegar, and sesame oil.
3. Heat a pan over medium heat and add garlic and ginger. Sauté for 1-2 minutes until fragrant.
4. Add the sliced carrot, leek, and red bell pepper to the pan. Cook for 3-4 minutes until the vegetables are tender but still crisp.
5. Next, add the cooked noodles and the Chinese cabbage or spinach to the pan and stir gently. If the noodles appear too dry, add some water to loosen the sauce.
6. Sauté everything together for another 1-2 minutes to heat it up and mix all the ingredients.
7. Serve the noodles hot, garnished with sesame seeds. Season with salt and pepper if needed.

These miso and vegetable noodles give your meal an amazing taste and a fantastic aroma – a perfect blend of Italian and Japanese cuisine. Enjoy the delicious cultural mix!

6. Miso glaze for pork with Traditional Red Miso Paste

Image by rorozoa on Freepik

Ah, when I think about the next recipe, I can't help but mention my first encounter with red miso! Imagine me as a young cook, like a culinary explorer searching for inspiration through the pantry. And there I found a jar of red miso paste, which enticed me with its rich color.

I decided to incorporate the red miso into my pork recipe, hoping to give the dish an unexpected twist. And indeed: the miso glaze caramelized on the tender pork chops, the flavor was irresistible. From that day on, red miso became my secret weapon, capable of giving dishes new directions with its complex character, without being immediately "typically Japanese"...

Let's follow this culinary adventure together with a recipe.

Ingredients:

- 1/4 cup red miso

- 2 tablespoons honey

- 2 tablespoons soy sauce

- 1 tablespoon rice vinegar

- 1 tablespoon sesame oil

- 2 cloves of garlic, chopped

- 1 teaspoon ginger, chopped

- 4 pork chops or pork tenderloin pieces

Preparation:

1. In a bowl, mix red miso, honey, soy sauce, rice vinegar, sesame oil, chopped garlic, and chopped ginger to make the glaze.
2. Make sure that both sides of the pork chops or fillet pieces are thoroughly coated with the prepared miso glaze.
3. Marinate the meat in the refrigerator for 30 minutes to several hours to allow the flavors to develop.
4. Preheat the oven to 200 °C.
5. Arrange the marinated meat on a baking tray lined with parchment paper.
6. Bake for 20–25 minutes or until cooked through, turning the meat once and brushing with the remaining glaze.
7. Once the meat is done, let it rest for a few minutes before serving.
8. Garnish the pork as desired with sliced spring onions or sesame seeds. Combine it with your favorite side dish.

This savory miso glaze perfectly complements the juiciness of pork and gives it an irresistible taste and aroma.

I am confident that you can recreate these recipes at home. And as your inspirer (at least I hope so), I eagerly await your Instagram posts showcasing your culinary creations. Don't forget to tag us on Instagram!

Kitchen experiments are always exciting, aren't they?

Your chef Chefino

Beyond culinary delights

We have already mentioned that miso is an integral part of Japanese cuisine. But miso means so much to the Japanese that there are also many idiomatic expressions in their language associated with miso.

Add miso – to fail and lose reputation; to lose face.

Miso Doctor Killer – A good source of nutrition.

The smell of miso cannot be eaten – pride is something that others cannot consume.

A person who has a lot of salt and miso – An excellent person who has many important things.

Enjoy your meal: お食事を楽しむ!