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Organic Miso Paste - Set Of Two
Our range of organic miso pastes have become the secret ingredient for the creative cook. An umami-rich product to have in the cupboard ready to enhance your everyday cooking in minutes!
Our white miso is a sweet, yet savoury type of rice miso, made by fermenting rice and soybeans together for 6 months. It is most popular in the central parts of Honshu, Japan.
Our red miso is the most umami rich type of rice miso, made by fermenting rice and soybeans together for up to 12 months.
Our range of organic miso pastes have become the secret ingredient for the creative cook. An umami-rich product to have in the cupboard ready to enhance your everyday cooking in minutes!
Our white miso is a sweet, yet savoury type of rice miso, made by fermenting rice and soybeans together for 6 months. It is most popular in the central parts of Honshu, Japan.
Our red miso is the most umami rich type of rice miso, made by fermenting rice and soybeans together for up to 12 months.
Fillet o' fishes can be a bit marmite, but we love them. In this version, we've dunked the cod in White Miso for extra umami depth, and coated them in panko and sesame for a moreish crunch. All of that is slathered with the most moreish green chilli mayo and sandwiched between two brioche buns. You'll want to give this one a go.
Fourteen years ago, miso was a little-known ingredient in the UK. Today, it’s a kitchen essential.
From our debut in Selfridges in 2011 to becoming the first miso brand on UK supermarket shelves, we’ve been on a mission to make miso mainstream. And we’re just getting started.
This year, we’re incredibly proud to achieve B Corp certification, joining a global movement that uses business as a force for good—for people and the planet.
And what better way to celebrate than with a giant miso caramel cake?!
This miso caramel cake is an indulgent fusion of sweet and umami, with rich caramel flavours balanced by the deep, savoury notes of miso. Perfect for a celebration, it’s a delicious way to mark a milestone.
This pancake day, why not try something a little different, with a fluffy Japanese souffle pancake? The ingredients are simple but the execution is all in the technique so if you are up for a challenge, then make this your Shrove Tuesday special! Also fab for a weekend treat with seasonal fruit.
The key to the height and form of these pancakes is all about the success of your egg white whipping. They need to reach serious stiff peaks. Otherwise, they will still taste delicious but will not have the drama of a souffle that these pancakes are famous for.
We are collaborating with our friends at All Things Butter for this pancake special, with a super delicious miso cinnamon butter on top! Moorish and fragrant, this butter is the ultimate sweet pancake topper.
It was such an incredible experience, and the team there are so slick - they really look after you and help you prepare well for the show. I chose a dish I love and make regularly so that I could be as relaxed as possible on set. Miso Butter Mushrooms with Whipped Tofu, served with soft boiled eggs for an umami rich brunch. Did I mention that the show was star-studded?! That's right!! There was the superstar Lucien Laviscount from Emily in Paris and Bridgerton...
I have never been on live telly before. Not if you count that time I was on Blue Peter when I was 12. Sunday Brunch was a hugely exhilarating experience, one that was a bit out of the blue really. My Miso Tasty cookbook is not new, but is now having its renaissance and it was great fun cooking dishes from it again, after so long! After working on miso for so many years, it is finally having its MOMENT!
Are you as excited as we are to try out some of the recipes in Ottolenghi’s new cookbook FLAVOUR!? With over 100 delicious recipes to choose from, you’ll be spoilt for choice!
“The recipe for miso, an ancient fermented paste, has remained unchanged for 1,000 years. This traditional Japanese condiment is not just for use in soups and broths: it can add deep umami tones to anything…”
Read Nikita Singh’s article for the Daily Maverick here
We are delighted to be featured in Olive magazine this month! One of our friends Uyen Luu, AKA Leluu – Queen of the Vietnamese Supper Clubs, selected MIso Tasty to be feature in this month’s Olive Magazine’s Fridge Raiders piece!
Jamie Oliver champions Miso Tasty’s Aka Red Miso Paste on “Jamie’s Quick & Easy Food” TV show on Channel 4 for the 2nd time this season !!
Our Great Taste Award-winning paste was used to coat his mouthwatering “Ginger Shakin Beef” as the KEY ingredient for his dish!
Jamie Oliver chooses Miso Tasty’s Aka Red Miso Paste on “Jamie’s Quick & Easy Food” *NEW* TV show on Channel 4. He lovingly uses our Great Taste Award winning paste for his “Snappy Sesame Seared Tuna with an Asian Twist” recipe.
