Miso
Bring a new accent to your cooking
Miso-cured salmon recipe in the style of gravlax
Inspired by traditional gravlax, this recipe pairs the delicacy of salmon with the aromatic richness of miso. Slowly marinated, the fish develops a melt-in-the-mouth texture and balanced flavours ...
Miso-Marinated Salmon
Delicately marinated in miso, the salmon develops a melt-in-the-mouth texture and rich umami aromas. This iconic preparation from Japanese cuisine elevates the fish through a subtle balance of swe...
Kimi no misozuke recipe: miso-marinated egg yolk
A delicate Japanese speciality, kimi no misozuke involves marinating egg yolks in miso to concentrate their flavours and achieve a melt-in-the-mouth, almost creamy texture. Rich in umami, this ref...
Crispy Miso Ramen Aperitif Soup Recipe
A comforting miso soup rich in umami flavours, served alongside crispy ramen ideal for aperitif. An original recipe combining the gentle warmth of Japanese broth with the satisfying crunch of gril...
MISO FAQ
Traditional and Artisanal Miso Paste from Japan
What is miso?
A true pillar of Japanese gastronomy, miso is an exceptional paste that embodies Japanese refinement. This fermented paste made from soya beans (or broad beans) is far more than a simple ingredient: it is an ancient Asian food. Authentic miso, as purists call it, is a condiment whose origins date back more than a thousand years. Its production relies on a long and controlled fermentation process, achieved through a traditional ferment: kôji (Aspergillus oryzae), which transforms the grains and develops the characteristic umami of miso. From the home page of our miso shop, we select every miso product to offer you a pure and unrivalled umami flavour.
What are the types of miso?
To choose the right product, you need to understand the blend of water, salt and grains. It comes in different forms depending on its fermentation:
Shiro Miso: This is rice miso made using white rice. It is a mild miso with a slightly sweet flavour.
Aka Miso & Hatcho Miso: Very dark brown in colour, hatcho miso is particularly rich and salty.
Inaka Miso: Also known as barley miso.
Genmai miso: A rustic version made from brown rice or wholegrain rice.
How to make your own miso?
Many enthusiasts look for ways to make their own homemade miso. Preparing your own miso requires patience. The fermented paste must be left to ferment in a sterile container (often pressed under a weight and sealed in a bag) for months so that the bacteria and yeast can do their work. Although making it this way is a wonderful homemade miso idea, a product crafted by a veteran artisan Kura possesses a unique quality and umami flavour.
How to use miso in cooking?
Soups and hot dishes: Ideal for a bowl of ramen noodles or a stew. It is a delicious flavour enhancer, far superior to an industrial stock cube.
Plant-based cooking: In plant-based and vegan diets, it is the trump card for adding depth.
Marinades and seasonings: Diluted with a little water, sesame oil or mirin, miso transforms into a powerful marinade for fish, meat or grilled vegetables. It also adds an inimitable umami touch to vinaigrettes and salad dressings.
Chef's tips: Using this product with butter, oil or nuts produces a flavourful and delicious paste. For example, soya paste is often used to glaze aubergines. We recommend incorporating it into every creative idea for healthy cooking.
What are the health benefits of miso?
Miso is an incredible dietary source for good health. It is a product that is highly beneficial for the body. It contains nutritional treasures: vitamins, zinc, minerals and every essential nutrient. This food aids digestion as it is packed with probiotics. To enjoy this benefit, it is recommended to consume it fresh (without vigorous boiling).
