Miso Cooking
Takeya miso makes the most of almost every dish you make
Takeya miso brings out the flavor of just about any food.
And it goes well with herbs and spices, too. Add a little miso to your favorite meat or fish dishes. Use it to perk up soups.
And delight everyone with new ideas in savory dips and dressings. Try these recipes for starters. Then go on to create your own touch of genius. It's easy -- and delicious -- with Takeya miso.
Dips
Nutty Miso Dip
  • Cream 3 TB. miso with 1 TB. water.
  • Cream 2 TB. nut butter in 3 tsp. water.
  • Add to miso mixture with 1 tsp. sesame oil and 2 TB. honey or 1 TB. (or more) sugar.
  • Add water till desired consistency is reached.
Great with vegetables or crackers, or over salads or scrambled eggs.
Tangy Cottage Miso Dip
  • Cream 2 TB. miso with a little water.
  • Blend (in blender or food processor) with 5 TB. cottage cheese, 1 TB. chopped chives, 2 tsp. sugar, 1/2 tsp. light soy sauce (or pinch salt), 1/2 tsp. ginger juice, pinch cumin, 2 TB. water.
  • Garnish with sliced olives.
Add miso to Tuna Dip, Avocado Dip, Egg Salad Dip ...
Steak and Sauce
Steak in Miso Marinade
  • Marinate minute or flank steak in a mixture of 2 TB. miso creamed with 2 TB. sake (or dry sherry), 1 tsp. chopped garlic, 1 tsp. sugar, 1/8 tsp. pepper, and a little water for one hour at room temperature.
  • Pan-fry or grill.
Chicken in miso sauce
  • Marinate diced chicken in 1 TB. miso, 1 TB. sesame oil, 1 TB. sugar, 1 clove garlic, and 1/3C sake (or dry sherry).
  • Add a dash of soy sauce and water, then stir-fry -- delicious!
Miso daoes much for Bar-B-Q Sauce, White Sauce, Brown Sauce, Meat Sauce,
Cream Sauce ...
Soups
Simple Miso Soup (photo)
The most authentic miso cooking in its native Japan is miso soup. Japanese cooks add a wide variety of ingredients -- tofu, seaweed, seasonal vegetables and seafood, to name just a few. And because miso is a living food, cooks never boil miso soup, they stop cooking right at the boiling point.

  • Boil 5C water with 1" piece of kombu sea vegetable.
  • Discard kombu.
  • Add sliced vegetables: scallions, mushrooms, potatoes, etc., and simmer till done.
  • Cream 4 TB. miso in a little water, add to soup and bring back to the boil -- it's done.
Miso Minestrone Soup
  • In a Dutch oven, brown 1/2 sliced onion in vegetable oil over low flame.
  • Add 1C chopped tomatoes, 1/2C each diced carrots and potatoes, 1 clove garlic (halved), a pinch of pepper, 1 bay leaf and 1/2C water.
  • Cover and simmer 10 minutes.
  • Add 2C water (or chicken or beef stock), a pinch of salt and oregano, and 1/2C each: cooked garbanzo beans and red beans, fresh broccoli and string beans.
  • Simmer 10 more minutes, discard bay leaf and garlic.
  • Add 2C water and 3 TB. miso (creamed with a little water), bring back just to the boil.
Try miso with Clam Chowder, Corn Soup, Stew ...
And more!
Miso opens up new worlds of cooking pleasure.
Miso works magic used a base in most every style of cooking. It matches well with vinegar, blends superbly with sugar and other seasonings, and mixes smoothly with oils. A flavor enhancer of whatever is cooking, miso even takes the fishiness out of seafood. Its savory flavor adds delicious new dimensions to restaurant cuisine and in food processing.

Try miso with Sesame dressing, Miso Dressing, Miso Mayonnaise, Hamburgers, Pizza, Sandwiches, Meatloaf ...

Just two things to remember

  • When making miso soup, stop cooking just before it starts to boil.
  • When adding miso to any dish, reduce the salt in the recipe.
    A handy guide is: 1/2 tsp. salt = 2 TB. miso.