Miso Tasty Blog
Welcome to Miso Tasty’s blog where you will find our latest news and updates and our guide to Japanese cooking ingredients, food and recommendations.
We asked author and Japanese chef Yuki Gomi about Cooking & secret ingredients
Yes, all the time, almost daily. Miso is full of umami. I make homemade miso, teaching my students directly how to make it too. There are many different types and occasions when you’d use one instead of the other. I love to make a simple, classic miso soup and also I use it for ramen broth. You can also mix it with everyday ingredients such as yoghurt to make the most amazing marinade sauce. I use it to make a quick dipping sauce if friends are coming round for a drink. It reminds me of a classic Japanese Dad watching a baseball game on TV, drinking cold beer and eating cucumber sticks with miso paste in the summer.
We asked Chef Jeremy Pang from School of Wok about recipes & cooking with miso
It’s the perfect savoury flavour and works so well as a base for different dishes. I know that in typical Japanese cuisine, it can be quite prominent as a main ingredient for things like miso cod etc, but the other day for example, I had no chicken / veg stock in the freezer / pantry but I wanted to add a natural base of savoury flavour to my bolognese, so I added a couple of tablespoons of miso in whilst I was searing the mince. My three year old loved it, he’s not the most adventurous eater yet, but I was quite proud to get something so deep in flavour down him without him realising! I also use it alot for BBQ marinades too.
We asked Chef Yuki Gomi about secretes to perfect sushi making & favourite Japanese restaurants
I love to pair sushi with a clam miso soup, it’s a fast dish, taking around 15 minutes to prepare. It is based on a subtle kombu dashi, boiled with clams. I then add a light Shiro miso and chopped chives for the garnish. So simple and loads of umami for a wonderful depth of flavour!