We’ve heard of it, we tried it in dishes but not many people know that miso is one of the basic ingredients in many Japanese dishes. It can be used from soup to sauces and even dessert. It goes well with all kinds of meat, fish and even vegetables.
Here I will share some ideas on how to use miso on your Japanese cooking:
1. Make a soup – Miso Soup with Eggplant and Gobo
Miso soup is a staple in many Japanese restaurants. If you have been to one, chances are, you have been served with a bowl of miso soup.
Miso Soup with Eggplant and Gobo is a tasty spin on a classic Japanese side, Miso soup.
Gobo adds an earthy flavor and firm texture that is a welcome contrast to soft and delicate eggplant. Throw on some chopped green onions and you have a warm, savory way to start and accompany your Japanese themed meal!
2. Use as a marinade – Miso Marinated Black Cod | Gindara Misoyaki
While there are many variations of misoyaki and the steps to prepare, this marinade is one of my go-to recipes.
This miso marinade is sweet and salty and packs a ton of umami.
If you can’t find black cod, your best bet is a fatty fish like Chilean seabass or other neutral-tasting white-fleshed fish. Fattier = better as the fat carries the flavors of the marinade straight to your mouth.
Like a freight train of flavor, which is what we need to also transport that ton of umami.
3. Use as glaze – Daikon radish and Konnyaku Miso Dengaku (miso glaze)
Daikon and Konnyaku Miso Dengaku (sweet miso glaze) is a Japanese appetizer that reminds me of my trips to Kyoto (where tofu is a specialty).
Some of my tastiest memories are eating the dengaku glazes in the many restaurants that serve it.
I took that nostalgia and desire to eat more miso and applied it to daikon radish and konnyaku.
The flavor is perfect, with a delicate balance between sweet and salty. This dengaku miso glaze is one you can apply to many other foods.
4. Use as flavor enhancer – Japanese Cream Stew with Saikyo Miso and Chicken
Cream stew is one of my favorite winter time dishes.
Adding in saikyo miso makes this an extremely rich yet delicate stew, that is full of umami.
If you’ve never tried Japanese cream stew before, this is absolutely one I’d recommend starting with. With few ingredients and minimal preparation, the results are outstanding. But don’t take it from me, try it out yourself!
Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese tea, checkout some of the newestorganic japanese teas now in stock!!
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5. Use as sauce – Japanese Style Mackerel with Miso and Ginger (misoni)
Mackerel is one of my favorite fish to eat. And miso is the perfect flavoring agent for it.
Why is miso is the perfect flavoring agent for mackerel?
As you may know, mackerel can have a strong flavor.
The miso is equally, if not more strong in flavor, and does a good job showing the mackerel who’s boss. But it definitely needs the help of a side kick, known as ginger.
Make this Japanese style mackerel with miso part of your next Japanese meal and all you need is a bowl of rice!
Have you tried using miso in your dish? Lmk in the comments below.
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