With seaweed and a particularly high umami flavor from a kombu broth, our MISO Mare tastes particularly well-rounded. It's appreciated not only by miso soup lovers, but also as a base for salad dressings, dressings, soups, and with fish, vegetables, and vegetarian dishes.
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 | Marinade:
Just Miso Mare and water. That's all a soothing broth needs in the morning. We use 2 teaspoons of miso to 1/8 liter of water. This is perfectly sufficient in the morning. In the evening, you can add vegetables, meat, tofu, and noodles.
Popular in gastronomy | the Miso Mare:
What do seaweed and miso have in common? Both have the fifth taste, umami, alongside salty, bitter, sweet, and tart. Together, this taste is intensified—which is why our MISO Mare is so popular.
Ingredients | What's in it
Regional soybeans, the finest Italian rice pudding, local clear water, pure ancient sea salt from Luisenhaller, a starter culture, and plenty of time to mature – this is the secret of our seasoning pastes.
Anecdote:
Miso soup is the number one breakfast choice for many Japanese. A customer once told us, "Miso soup in the morning drives away my sorrows and worries." Miso soup is definitely a great way to start the day. Add 2 teaspoons of miso to 1/8 liter of water. Dissolve in the hot water with a whisk. Your delicious miso soup is ready. Add vegetables, tofu, and other ingredients as desired.
