Everything you need to know about miso. Find out what it is, the difference between varieties, and our top 10 tips for cooking with it We have all been going wild for the cucumber spring recipe that has been going viral recently. Of course, we had to make a Miso Tasty version! Those new to Miso are often surprised to learn that there are near- infinite types, just as there are countless varieties of wines or cheeses. If you adjust the ratio of soy to grain to salt, the environment, the length of fermentation, or the grains chosen, a different type of miso results. Here we will discuss the types of miso that we produce here at Miso Tasty but there are many others including; Saikyo miso (sweet white miso), Genmai miso (brown rice miso) and Mame Miso (pure soybean miso) Rice Miso (Kome Miso) In a small saucepan, heat the sake and mirin over a high heat for 30 seconds to evaporate the alcohol. Then reduce the heat and whisk in the miso mixture until smooth.

Want a deeper flavour to finish your dish? Whether it’s a lasagne, spaghetti bolognese or Sunday's gravy, miso will make it mighty! Our white miso is a sweet, yet savoury type of rice miso, made by fermenting rice and soybeans together for 6 months. It is most popular in the central parts of Honshu, Japan. Simply add a tablespoon of white miso paste to your dessert recipe, whether that’s a loaf tin or baking tin, it’s very forgiving! Don't forget to 'thin' your miso before it goes into the batter, for a smooth lump-free bake.Our range of organic miso pastes have become the secret ingredient for the creative cook. An umami-rich product to have in the cupboard ready to enhance your everyday cooking in minutes!

If you love a strong cheese flavour, you MUST try adding a little miso to your mac and cheese, cheese on toast, risotto, pasta dishes and nachos. Rice miso is the most common type in Japan, making up more than 80% of the miso produced. It is made from rice, soybeans & a bacterial culture & then mashed. Salt is added and the mixture is left to ferment for 6-12 months. Broadly speaking a six-month rice miso is called “shiro miso” (white miso) and a twelve-month rice miso is called “aka miso” (red miso). White miso is milder in flavour, with gentle sweet & salty tones, while red miso has a much sharper tang with a far more pungent aftertaste. Barley Miso (Mugi Miso) When ready to cook, preheat the grill to medium and preheat the oven to 170°C/340°F/gas mark 3. Wipe off any excess miso clinging to the fish. Grill the fish, about 7.5 cm (3 in) from the grill, skin side up first, for 3 minutes, until you see bubbles and a little charring.

Miso can be a little stubborn to dissolve into your sauces, so don’t just add it to thin sauces directly into the pot or pan, as miso can stay lumpy without whisking.

Increase the heat again and add the sugar, be careful it doesn’t burn. Leave to cool to room temperature. If you are new to miso, start with white miso and add a small amount of miso at a time and taste. You don't need much, the key is to enhance your base flavour without making your dish taste distinctly miso. As you get used to adding miso, experiment with red miso too for a deeper taste. Top Tip! Always thin the misoIt might seem unusual to add miso to sweet dishes, but if you like salted caramel then you are going to LOVE adding miso to your sweet treats. White miso is perfect for light salad dressings, marinades for spring vegetables, fish and white meats and even dessert and baking such as miso ice-cream and adding a deep rich flavour to dark chocolate desserts like brownies.

There is no need to keep your miso soup pastes in the fridge. You can store your product in a grocery cupboard, in as cool a place as is practical. The Japanese boast that, apart from the colour, miso paste lasts a hundred years! But to be careful and comply with UK regulations, there is a best before date located on the box. Regarding our organic cooking pastes, we recommend that once opened, you keep these in the fridge and use within 3 months. As above, miso can darken as it is exposed to air and over time. Put the fish in a bowl. Smother both sides of each fillet generously with the miso mixture and cover with cling film. Leave it to marinade for at least 3 hours, or overnight (or up to 3 days).Bonnie Chung, miso expert and founder of Miso Tasty shares her top tips for getting the most out of cooking with miso. Miso Tasty and its sub-brand Tofu Tasty is owned by Belazu, the trading name of The Fresh Olive Company Ltd.