Just in: Miso Lab
Miso is an ancient and healthful ingredient which is used in Japanese cooking, right? Think again. Read on to find out how you can bring miso into your everyday cooking.
For centuries a staple of the Okinawa people, a renowned Blue Zone in Japan where a disproportionate number of people live to over 100 years old, miso paste is a veritable superfood.
It’s a protein-rich, vitamin-packed fermented food that is low in calories and fat.
Made the traditional way, from fermented soybeans and grains, and free of additives alcohol and non-GMO, Miso Lab brings us authentic Japanese miso, both white and red, as well as two new products, now available at all Hill Street stores.
In cooking, miso is an umami flavour-bomb enhancer which can be used so many other ways than you might realise.
Of course, we all know miso soup and its traditional use in Japanese cookery. But did you know miso can be used in cheesecake, bolognaise, ice-cream, to glaze Christmas ham, a roast chicken and even in chocolate chip biscuits? Miso paste goes with everything – from savoury dishes to sweet – even in hot chocolate, where it gives salted caramel vibes.
And wait for it. The clever folk at Miso Lab tried it on their kids – on toast with butter – and Misomite was born. As well as Miso Honey. We’ve tried both – they’re delicious!
Miso Lab’s two traditional miso pastes, Shiro (White) and Aka (Red) are versatile ingredients in your everyday cooking, imparting rich umami flavours to a range of dishes.
The Shiro is aged for 3 months to produce a mild, slightly sweet flavour and a creamy texture. It’s perfect for lighter dishes like soups, dressings, marinades, and desserts.
The Aka is a richer miso with deep umami and a stronger, saltier edge, suited to hearty soups, marinades and braises.
Our very own Euan, former chef and Store Manager at our Sandy Bay store and now working in Supplier Relations at our Head Office, where he sources all manner of delicious products for Hill Street, used Miso Lab’s Shiro miso paste last time he roasted a chicken. He stuffed a few tablespoons under the skin of the breast of the chicken with some thinly sliced lemons and roasted it – the outcome: unbelievable!
Other ways to use miso paste in your everyday cooking:
- Fold a teaspoon into eggs before you scramble them
- Brush it onto vegetables before grilling
- Add a spoonful into chocolate sauce or the cream you are using for panna cotta for a silky texture and rich flavour
- Rub it onto fish and meats as a marinade before roasting
- Add it to a vinaigrette for a twist on your usual salad dressing
- Brown it with your carrots, onion and celery when starting any soup or sauce.
- Swap it for nut butter in biscuit or brownie recipes.
- Make a tasty compound butter by mixing it with room-temperature butter, and dollop on cooked steak or sauteed vegetables.
And here’s a suggestion from the folks at Miso Lab: their Miso Choc-Chip Cookies.
The deep umami and saltiness of miso perfectly balance the sweetness of these cookies. The result? A uniquely complex flavour that’s hard to define yet undeniably delicious.
Ingredients
- 1/2 cup (110g) unsalted butter
- 1 1/2 tbsp white miso paste
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) dark brown sugar, packed
- 1 tsp vanilla extract
- 1 large egg
- 1 1/4 cup (165g) plain flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda 1
- /4 tsp salt
- 170g 70-80% cocoa dark chocolate, chopped
- 3 tbsp white sesame seeds
Instructions
1. Add the butter to a saucepan over medium heat. Melt down and heat until browned. 2. Pour the brown butter into a measuring glass and add the miso paste. Whisk to combine and set aside.
3. Preheat the oven to 175c and line a large baking sheet with parchment paper.
4. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
5. In a large mixing bowl, add the sugar, dark brown sugar, and cooled miso brown butter. Whisk to combine.
6. Add in the egg and vanilla and whisk vigorously until the mixture turns pale and creamy.
7. Pour in the dry ingredients and use a rubber spatula to fold the two together. Right before the dry ingredients are fully mixed in, add in the chopped chocolate and fold to fully combine.
8. Use a tablespoon to measure and scoop out the cookies.
9. Add the sesame seeds to a small dish. Then press the tops of the cookie dough balls into the sesame seeds so they cover the very tops of each cookie.
10. Bake for 11-13 minutes, or until the edges are a light golden brown. (Allow enough space for cookies to expand).
11. Let the cookies to rest on the baking sheet for about 5 minutes, then transfer to a cooling rack.
12. Try not to eat all at once.
Recipe courtesy of misolab.com.au
Miso Lab’s Shiro and Aka Miso Paste, Misomite and Miso Honey are available at all Hill Street stores.