MISO Tasty White Miso Paste - Gluten Free, Vegan, & Organic Miso Paste - Authentic Japanese Paste - Combine with Pasta Sauce, Noodles, Chicken, Salmon, Steak Rub, Soups, Stews, & Sweets - 6 x 200g

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Miso can be a little stubborn to dissolve into your sauces, so don’t just add it to thin sauces directly into the pot or pan, as miso can stay lumpy without whisking.

Want a deeper flavour to finish your dish? Whether it’s a lasagne, spaghetti bolognese or Sunday's gravy, miso will make it mighty! There is no need to keep your miso soup pastes in the fridge. You can store your product in a grocery cupboard, in as cool a place as is practical. The Japanese boast that, apart from the colour, miso paste lasts a hundred years! But to be careful and comply with UK regulations, there is a best before date located on the box. Regarding our organic cooking pastes, we recommend that once opened, you keep these in the fridge and use within 3 months. As above, miso can darken as it is exposed to air and over time.If you love a strong cheese flavour, you MUST try adding a little miso to your mac and cheese, cheese on toast, risotto, pasta dishes and nachos. It might seem unusual to add miso to sweet dishes, but if you like salted caramel then you are going to LOVE adding miso to your sweet treats. Increase the heat again and add the sugar, be careful it doesn’t burn. Leave to cool to room temperature. White miso is perfect for light salad dressings, marinades for spring vegetables, fish and white meats and even dessert and baking such as miso ice-cream and adding a deep rich flavour to dark chocolate desserts like brownies.

Bonnie Chung, miso expert and founder of Miso Tasty shares her top tips for getting the most out of cooking with miso. When ready to cook, preheat the grill to medium and preheat the oven to 170°C/340°F/gas mark 3. Wipe off any excess miso clinging to the fish. Grill the fish, about 7.5 cm (3 in) from the grill, skin side up first, for 3 minutes, until you see bubbles and a little charring. Simply add a tablespoon of white miso paste to your dessert recipe, whether that’s a loaf tin or baking tin, it’s very forgiving! Don't forget to 'thin' your miso before it goes into the batter, for a smooth lump-free bake.Rice miso is the most common type in Japan, making up more than 80% of the miso produced. It is made from rice, soybeans & a bacterial culture & then mashed. Salt is added and the mixture is left to ferment for 6-12 months. Broadly speaking a six-month rice miso is called “shiro miso” (white miso) and a twelve-month rice miso is called “aka miso” (red miso). White miso is milder in flavour, with gentle sweet & salty tones, while red miso has a much sharper tang with a far more pungent aftertaste. Barley Miso (Mugi Miso)