Miso 味噌

Miso, the fermented paste made from soybeans, is used in a variety of dishes in our home. The sweet white kome miso, based on rice, is used for salad dressings, with nerigoma (toasted sesame paste), and as a marinade for fish with mirin and sake. We also use miso for miso soup, as well as for a variety of Western style dishes like spaghetti dressing, chili, with ground meat when making tacos, and in salad dressings with vinegar and olive oil. Miso is rich in natural umami so it adds another level of flavor to most dishes.


The following site, of the Japan Federation of Miso Manufacturers Cooperatives, is packed with information about miso.

http://www.miso.or.jp/en/index.html

Miso

Quick and Easy Saikyo Miso Marinated Fish 西京漬け魚

This recipe, made famous by Nobu and his Miso Marinated Cod, could not be any easier. We start with good quality sweet white (rice based) miso (kome miso) and good sake. Usually it is just one part miso and one part sake. Mix until combined. I like to put the fish (anything oily like cod or salmon) layered in cheesecloth in the marinade. It is easier to remove from the miso and grill. If the fish has too much miso on it it will burn quickly in the grill.

We usually marinate for 24 to 36 hours, depending on the thickness of the fish.

Grill until cooked through. If you don't have a fish grill at home, then cook over medium high heat in a nonstick fry pan.

The marinade can be used a few times (in a short period).

Miso Marinade

Black Cod With Miso

Recipe - Karashisumiso Octopus からし酢みそ

Karashisumiso is a great dressing to have on hand in the kitchen. It is based on sweet white miso made from rice that is thinned out with rice wine vinegar and Japanese karashi mustard. It is particularly great in the summertime as it is refreshing on the palate. In this dish the dressing is tossed with tender boiled octopus, thinly sliced Japanese cucumbers, and wakame.

When purchasing the miso look for either Saikyo miso or komemiso (rice miso). It will be very light in color and on the palate slightly sweet.

2 Tbsp. sweet white miso
1 Tbsp. rice wine vinegar
1 tsp. sugar
karashi mustard (to taste)

Mix the miso, vinegar, and sugar until the sugar dissolves. Add karashi mustard to taste. Toss with octopus, cucumbers, and wakame.

Miso

Wakame

Marukame Eki Miso in a Pet Bottle

Marukome miso has a great product that is very easy to use. It is miso in a bottle that has dashi in it. For a quick and easy miso soup, just cook up some vegetables in hot water and then add some of this miso. I also use it to add umami to salad dressing. Or, for a simple dressing for steamed greens (broccoli, green beans, or spinach) add some of this liquid miso with sugar and crushed sesame seeds.

Miso

Recipe - Miso Soup みそ汁

I love starting my mornings with a bowl of miso soup. The savory, salty, and warm soup changes depending on the type of miso and what ingredients we put in the soup pot. Some of my favorites are asari (clams), aonori (a type of sea vegetable), and slippery, slimy nameko mushrooms as seen here.

There are many types of miso. The sweet white miso, that is often used to marinate fish in, is based on rice and is called komemiso. There is a dense, almost fudge like in color miso that is made from soybeans called mamemiso. There is a chunky, earthy miso made from barley called mugimiso.

Miso will keep for a long time in the freezer. Put the miso into a tupperware. Don't worry, it won't freeze, you do not need to defrost it, just spoon out, it will be like ice cream. Once you have a collection of miso, it is fun to start blending the misos.

3 cups dashi
1/2 cup nameko mushrooms
1/2 tofu cake (I prefer the silken tofu for miso soup), cut into bite-size pieces
1/4 cup wakame (this amount is the rehydrated amount if you are starting with dried wakame), chopped
2 stalks green onions, sliced thinly
4 Tablespoons miso
shichimi (seven spice) optional

In a pot combine the dashi, mushrooms, tofu, and wakame. Heat until everything is cooked through. Add miso, it is easiest if you can incorporate the miso in a strainer into the soup. Cook until the miso is warmed up. Do not allow to boil once the miso is added.

Serve in bowls. Garnish with green onions and shichimi.

Miso Basics

This article which originally appeared in Metropolis magazine gives readers some of the basics of miso.

http://archive.metropolis.co.jp/tokyo/688/localflavors.asp

Marukome USA is making miso using soybeans grown here locally. The company's website offers some information on the nutritional benefits of miso:

http://www.marukomeusa.com/miso_nutrition.html

Hotaru Ika Firefly Squid 蛍いか

Hotaru ika are small bitesize firefly squid. If you catch them in the night time, they light up like fireflies. These small squid are often served in a sweet soy sauce and can be eaten raw, or if boiled, they can be served with a vinegar, sweet miso (sumiso).