3 minute read

What I Do with Miso

from Nourish Magazine Autumn 2022 - BOP Edition

by Nourish Magazine

from Nourish Magazine Autumn 2022 - BOP Edition, page 66

Article from: Nourish Magazine Autumn 2022 - BOP Edition

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WORDS HARRIET BOUCHER | IMAGES ASHLEE DECAIRES

Miso is one of those ingredients that you buy for a recipe that you desperately want to try, make it once, and then the jar sits in the fridge staring at you, wanting you to whip it out again for its next culinary use. Here is some inspiration on how to use that jar.

Miso has been a staple in Japanese and other Asian cultures for over 1,000 years. In brief, it’s made through fermenting soybeans, koji rice (steamed rice inoculated with a mold) and salt together for an extended period of time. Other grains can be added to the fermentation process to create different flavour profiles and the time it’s left to ferment can influence the colour and depth too. Miso has become wildly popular in eateries and cookbooks over the last few years. It has a moreish umami flavour that can be used both sweet and savoury. You may have seen miso popping up in recipes from the likes of Peter Gordon, who uses it in Kumara Miso Mash and Chocolate and Sweet Lemon Miso Brownie or from Yottam Ottolenghi, whose Sticky Miso Bananas with Lime and Toasted Rice is currently sweeping the internet. A gateway use to spark your love for miso at home is to mix it into butter. Sauté mixed mushrooms in a miso butter to enhance the earthy umami flavour, or smear it directly on meat, seafood or vegetables. I love finishing steamed baby carrots with lashings of miso butter and a sprinkling of toasted sesame seeds for an impressive yet simple side dish. Miso soup is an iconic Japanese staple that is loved worldwide. Three quarters of the Japanese population consume miso soup at least once a day. A basic miso soup is made using dashi (Japanese vegetable broth) and miso paste, with the addition of nori. Turn this soul warming soup into a weeknight meal with the addition of some shredded chicken or cubed tofu; autumn veggies, such as carrot or mushroom; and hearty greens. The perfect soup to bring to a friend in need of some nourishing! The salty umami goodness in miso makes it the perfect addition to a dressing, glaze or marinade. Andre Da Silveira from Elizabeth Cafe in Tauranga mixes brown sugar, soy sauce, and miso together to marinate salmon. This simple Asian marinade takes pan fried salmon to the next level. He also mixes kewpie mayo with miso paste and sweet soy as a dipping sauce for his karaage chicken. Be brave, next time you are making a marinade or dressing, add in a teaspoon to enhance the flavour or mix it through your veggies along with olive oil before roasting them. Are you picking up on the theme that miso can turn nothing into something yet? Christina Tosi, a baking idol of mine, is famous for her salty sweet creations which often feature miso as an ingredient, such as her Burnt Miso Pound Cake and Miso Butterscotch Sauce. Whisk a dollop of miso into a coconut caramel for a flavour bomb on top of cakes or ice cream. Jars of miso caramel make a perfect homemade gift, or just stash it in the fridge for sweet tooth emergencies. White chocolate and miso in cookies are a match made in heaven, just imagine the smell of those fresh out of the oven. The beauty of miso is that it is forgiving; it won’t overpower your meal if you start with small amounts, it will only enhance the flavour as would salt. Take inspiration on how to use this punchy paste, you’ll start to wonder why you hadn’t utilised this ingredient sooner!