MISO SPICY (soy miso paste) is perfect for dark sauces, rich marinades, robust broths, and anywhere that requires a strong flavor. The classic among miso pastes.
Application:
- For a broth: Mix 1-2 teaspoons of MISO paste with 6 teaspoons of water and add more water
- dark sauce: mix 1-2 tsp miso paste with 6 tsp water and add
- Marinade: Mix 1-2 tsp of MISO paste with 6 tsp of water and then mix with 2 tsp of oil and stir briefly.
- Salad dressing: 1 tsp miso paste, 1 tsp vinegar, 2 tsp oil, 2 tsp water
Increase the amount of miso paste depending on the desired spiciness.
Cooking Basics | Cooking with Broth
A good broth serves as the basis for many soups and sauces. Foods cooked in broth are more aromatic because the broth already contains flavors and minerals—some of which are absorbed into the food. SPICY MISO (soy miso paste) is therefore an excellent modern flavor base for meat, fish, vegetables, and vegetarian dishes.
Information from Japan | the hacho miso
Hacho miso was long considered a status symbol of the Japanese emperor, as soy cultivation used to be very difficult and expensive. It was called a gift from the gods and praised at court for its health-promoting effects. Containing more than 20 amino acids, it is now also considered a source of protein and high in fiber in Europe.
Ingredients | What's in it
The ingredients are very minimalistic: soy, water, salt, and the starter culture. The slow and prolonged maturation process, as the seasons change, gives our SPICY MISO (soy miso paste) its characteristic spicy flavor.
