White Miso Paste

Keep tightly sealed in the refrigerator for best quality. Freezing can extend shelf life significantly but may slightly alter texture.

Whisk miso paste with a little warm water or broth to create a smooth base for soups and sauces.

Use it to marinate fish or chicken for a subtle umami boost.

Incorporate into salad dressings for a creamy, savory kick.

Add to vegetable dishes or glazes for a touch of sweetness and depth.

Seafood (salmon, cod, scallops)

Root vegetables (sweet potatoes, carrots, daikon)

Poultry (chicken, turkey)

Tofu and tempeh

Broth and dashi

Ginger and garlic

Boiling miso paste can diminish its delicate flavor and beneficial probiotics. Add it towards the end of cooking.

Using too much miso can overpower dishes due to its concentrated salty and savory nature. Start with a small amount and adjust to taste.