Online resources describe miso as a traditional Japanese produced by fermenting soybeans with salt and koji (a type of edible fungus) and, sometimes, rice, barley, and seaweed, or other ingredients.
The most important part, however, is its desirable flavour (umami), its health benefits (fermented means great for gut health), and its versatility — it’s most obvious use is in miso soup, but it also shines in broths and ramen, as a marinade and glaze and in miso butter.
To best preserve its probiotic properties, never let your dish with miso come to a boil, as heat destroys its healthy bacteria.
This miso butter is great on broccoli, carrots, and asparagus, and works particularly well on baked potatoes.
½ tsp black pepper, freshly ground
2 drops lemon juice
½ tsp garlic, minced
6 tsp miso paste
4 tbsp butter, softened
- Cream together the butter and miso paste with a fork.
- Add the minced garlic and lemon juice.
- Season with black pepper.
Note: You can vary the quantities of the garlic, lemon juice, and black pepper according to your preferences.