Miso Love You!

How to use miso. There are different kinds of miso including rice genmaikome; barley mugi and soybean hatcho. The suffix refers to the grain that has been inoculated with koji before it is blended with the soybeans. Koji is a culture used as the catalyst in the traditional Japanese fermented foods. Hatcho miso has no grain added so takes longer to ferment usually a minimum of three years. It is known as the “Emperor’s Miso” and is highly prized in Japan.

5 things to do with miso 

1. Whisk barley mugi miso in to steaming dashi stock. Add cooked ramen noodles and fresh shitake mushrooms for a provincial Japanese meal.

2. Blend red aka miso with mirin, black sesame seeds and ginger juice to dress hot pumpkin.

3. Make miso topping for grilled eggplant. Gently simmer white shiru miso with egg yolks, sake, mirin, sugar and dashi stock until thick. Spoon over eggplant.

4. Hatcho miso is usually organic and unpasteurised, and is an excellent medicinal, hardy, deep robust miso and can be used mixed together with water, honey, and sesame oil and pour over cooked spinach.

5. Combine equal amounts of brown rice genmai miso and sake and serve as a dipping sauce for grilled chicken or tofu skewers.

1 thing not to do!

Never let miso boil as it will lose aroma and flavour.

D2E-Japanese-Eggplant-MisoJapanese style miso & eggplant dip

The Down to Earth health product range for Chris’ Dips including this Japanese style miso and eggplant dip above is developed in consultation with chef and nutritionist Samantha Gowing to enhance health and wellbeing. With Sam’s food product development and design, this range of nutritional products deliver a delicious, fresh take on current health trends. It delivers a unique vertical wellness offering that is an authentic.
Miso, besides adding a wonderful depth of flavour is a blessing for the body. It contains all essential amino acids, is restorative for the digestive system, a great source of B vitamins and has been shown to strengthen the immune system. While super food seaweed is incredibly nutrient rich. Sweet, green sugar snap peas are the perfect accompaniment.

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5 TASTY WAYS TO COOK WITH MISO – for 5 of the Best

Samantha Gowing has made a career out of cooking food for health and wellbeing. The award-winning clinical nutritionist creates healthy menus for luxury hotels and spas around the globe.

But her latest project is much closer to home. Samantha helped Melbourne’s own Chris’ Dips develop a new range of nutrient-rich premium dips using superfoods combos like sweet potato/harissa, carrot/turmeric and eggplant/miso.

The Japanese-inspired eggplant/miso dip (above) is particularly delicious – and contains an ingredient close to Samantha’s heart. Apart from tasting great, fermented soy bean paste stimulates digestion, boosts the immune system and reduces LDL cholesterol. These are five of Samantha’s favourite miso recipes…

Miso fish marinade for fish

1 tablespoon red miso
4 tablespoons mirin
1 teaspoons honey
1-2 teaspoons tamari
1 teaspoon grated ginger

  • Combine all ingredients.
  • Coat white fish for 30 minutes and bake or grill until cooked through.

BWP-FHW-Tempeh-burgers-web Tahini miso and sesame rice balls        Makes 12

2 cups cooked soft brown rice
1 cup tahini misonaisse (below)
1 cup tasty toasted seeds
½ cup each black and white sesame seeds

  • Preheat oven to 180 C.
  • Combine rice with misonaisse and toasted seeds.
  • Roll into balls about the size of a golf ball.
  • Roll into mixed sesame seeds.
  • Bake for 25 minutes until firm.
  • Serve with remaining tahini misonaisse if desired.

Tahini misonaisse

½ cup tahini
¼ cup barley miso paste
1 thumb sized piece of ginger
¼ cup apple cider vinegar
1 cup water

  • In a blender, combine the miso, tahini and apple cider vinegar.
  • Pulse until well combined.
  • Add ginger and water and pulse until smooth.

Miso shiru with wakame and tofu Serves 4

20 grams dried wakame seaweed, cut into 2.5cm pieces
225 grams dry tofu
750 ml dashi stock
45 ml white miso paste
1 spring onion, finely sliced

  • Rinse the wakame and soak in lukewarm water for 10-15 minutes.
  • Drain. Cut the tofu into 1 cm cubes.
  • Bring the dashi stock to the boil, reduce heat and add the wakame and tofu.
  • Simmer for just 1 minute then gently whisk in the miso.
  • Do not boil, as this will alter the enzymes and flavour of the miso.
  • Ladle the soup into 4 warmed soup bowls; garnish with spring onion and serve.


Salad of sea vegetables with kelp noodles and miso dressing
Serves 4 as a side

1 packet kelp noodles, rinsed well and drained
1 cup spinach leaves, washed and dried thoroughly
1 toasted nori sheet, shredded
1 tablespoon arame seaweed, soaked and drained
1 tablespoon wakame seaweed, soaked and drained
2/3 cup activated almonds, roughly chopped
1 tablespoon pickled ginger, shredded
Edible flowers or micro herbs for garnish 

Miso dressing

1/3 cup macadamia nut oil
2 tablespoons mirin
1 tablespoon tamari
1 teaspoon white or red miso paste
1 teaspoon grated ginger
1 lime, zest and juice

  • Rinse and refresh kelp noodles, drain and set aside.
  • Combine sea vegetables, spinach, almonds and noodles.
  • Whisk dressing ingredients together well and blend into salad.
  • Arrange in a large serving bowls, garnish with pickled ginger
  • Scatter flowers or herbs, scatter and serve.
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