(MEE so) A fermented soybean paste that also contains rice, barley, or wheat. Miso is used in Japanese cooking.


  1. Miso Mushroom Soup

    You can make miso soup with any type of miso , but we prefer darker types for their richer, more savory flavor.

  2. Soba Salad with Miso Vinaigrette

    White miso , the mildest version of the soybean paste, is slightly sweet, and less salty than brown or red miso . We offer a range of amounts for it here, depending on how intense you like the flavor.

  3. Miso Noodle Soup with Edamame

    30 MINUTES OR LESS. Start with the smaller amount of the miso , and add more as needed, dissolving extra spoonfuls in hot soup liquid. If you have both dark and light misos on hand, use half of each for a more complex flavor. Bean thread noodles are readily available in many supermarkets. If fresh ...

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  1. Miso -Marinated Skirt Steak with Sauteed Kale

    Wed, 20 May 2015

    recipe for Steak and Sauteed Kale with Miso Dressing as a jumping off point, then tailored ..... supermarkets), rice wine vinegar, white miso (often stored in the refrigerator section ..... and antioxidant-packed summer meal ! Miso Marinated Skirt Steak with Sauteed Kale

  2. Grilled Miso Shrimp: 30-Minute Meal

    Wed, 23 May 2012

    Eh.” What do we want? Big flavor with little effort. And with this Grilled Miso Shrimp recipe , you’ve got it. Whatever you do, don’t let the miso (which is the more appetizing way of saying, “fermented soybean paste”) scare you

  3. Koji-Rubbed Steak – New Age Dry Age

    Fri, 15 Apr 2016

    First, let me give credit where credit’s due; and by “credit,” I mean possible blame. I got the idea from this article in Bon Appetit , where they showed how to use koji rice to simulate dry aging a steak. They say they borrowed the idea from Trentina chef, Jonathon Sawyer, and we’ll take them at their word. Anyway, I tried it out, and had mixed results. The smell and flavor were vaguely reminiscent of dry-aged beef, but it didn’t have those same cheesy/funky/earthy background notes. As far as the texture goes, there was no difference from a regular steak, and it may have even given it a somewhat firmer texture. That may have come from letting it go almost three days, instead of two, but hey, I was within the range. Besides, I’m not even sure anything happened. The idea here is that the fungus on the koji rice, which breaks down the proteins in beans, to make things like miso , would work the same magic on a steak. While it did look like the koji had “bloomed” a bit, and there was more “white stuff” at the end of the process, there was no obvious signs that the meat had been “broken down.” The appearance was darker, and it kind of had that waxy look of dry aged meat, but that could’ve simply come from sitting uncovered in the fridge. I found it a bit suspicious that there were no other posts regarding this online, but maybe it’s just too new. Time will tell. I'm looking at you, food blo gger. In the meantime , any and all feedback is welcomed, especially if you are familiar with using koji rice. I’m not sure if you should give this a try, but, as always, enjoy! Ingredients: koji rice ( I used this one ) steak

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  1. How to Make Miso Soup

    Tue, 14 Feb 2012

    a satisfying, subtle and very healthy Miso Soup for you. All right, so what you ..... package instructions; 5 tablespoons of shiro miso ; 4 ounces of tofu, diced; 2 small green ..... s something so satisfying about making miso soup from scratch. You just have to go

    Miso found at 0:14, 1:15, 2:32

    Judith. Well today, we'll be making a satisfying, subtle and very healthy Miso Soup for you. All right, so what you'll need for this is 2 cups of prepared instant dashi, made according to package instructions; 5 tablespoons of shiro miso ; 4 ounces of tofu, diced; 2 small green onions, chopped; and, slivered lemon peel is optional. All right, there's something so satisfying about making miso soup from scratch. You just have to go out there and find those specific ingredients. But, I'm telling you, it'll be worth
    there. Now, in a small bowl, we're going to add in our miso paste. So, miso paste is basically soy bean paste traditional of Japan. And, of course, in Japan, they eat miso soup with practically every meal. Very healthy. All right, so now we're just going to dissolve our miso paste. Mix it in with 1/2 cup of water and get that down. So, once our miso paste is smooth, we're going to add that to our boiling dashi stock. So, in it goes. And to that, we'll also
    once that's brought to boiling, we can serve it up. So, our miso soup has been brought to a boil and that is ready now to serve up. So, let's get our bowl. Put it

Food Blogs We Love

  1. Miso Salmon Recipe

    Tue, 9 Feb 2016

    Steak with Orange Miso Sauce What is Japanese Saké? Saké, often called the “Drink ..... saké. See Japanese Saké . How to make Miso Salmon Prep for the sauce is simple, it ..... seconds to whip together: Whisk together miso paste, saké and mirin. The little ball

  2. Fried Green Tomato Burgers with Miso -Dressed Sweet Potato Salad

    Mon, 13 Jul 2015

    A unique spin on classic fried green tomatoes, these fried green tomato burgers give them an Asian twist with a miso -dressed mizuna and sweet potato salad! Disclosure: This post was sponsored by Blue Apron . As always, my thoughts and opinions

  3. Tahini Miso and Cucumber Soba Noodles

    Thu, 28 May 2015

    Cool and refreshing tahini miso and cucumber soba noodles with chickpeas – perfect for a light summer meal! I don’t know if you know anything about NYC weather

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