Easy to fix and versatile, this salad dressing complements nearly any type of salad green, mustards or arugula. The dressing is also wonderful for steamed vegetables and chilled/grilled tofu. Avocado and mint go well with miso flavor.Message from Nami(( Just One Cookbook®): “Miso is such a versatile ingredient and it’s used in many kinds of dishes, including salad dressing. I’d like to share this quick and easy sweet miso dressing using delicious M1nute Miso. I particularly love to add slices of avocado in here, which go really well with miso. Hope you will give it a try!”
Combine the dressing ingredients in a mixing bowl and whisk all together until blended.
Toss the salad greens, avocado, radish, heirloom tomatoes, mint leaves, and radish sprouts in a large bowl.
Drizzle the dressing and toss gently. Serve immediately.
Product used in this recipe
Organic Miso Saikyo Sweet Miso 14.1 oz (400 g)
Our Organic Miso “Saikyo Sweet Miso” is made from organic rice and soybeans and with off-white in color. Using as marinades and sauces, strong sweetness highlights the flavor of fish, meat, poultry, and vegetables. Perfect use for Japanese exquisite Kaiseki.
Namiko Hirasawa Chen is the creator of Just One Cookbook, the #1 English-language website for Japanese recipes. Nami believes that anyone can cook traditional and modern Japanese dishes with confidence using her accessible, step-by-step instructions and videos. To help home cooks prepare and beautifully plate their homemade meals, she recently launched her online shop called JOC Goods dedicated to artisan Japanese tableware and kitchenware. Nami was born and raised in Yokohama, Japan and now resides with her family in California.
These miso dips are simple and delicious. Here are three easy-to-make miso dips perfect for pairing with your favorite healthy veggies. These recipes can be whipped up in just a few minutes, paired with your tastiest veggies or wholesome crackers or chips, and even used as sandwich spreads.
Mix the ingredients in a bowl until the dip is smooth and creamy.
Transfer to a serving dish and serve with raw or steamed vegetables.
Product used in this recipe
Organic Miso Saikyo Sweet Miso 14.1 oz (400 g)
Our Organic Miso “Saikyo Sweet Miso” is made from organic rice and soybeans and with off-white in color. Using as marinades and sauces, strong sweetness highlights the flavor of fish, meat, poultry, and vegetables. Perfect use for Japanese exquisite Kaiseki.
Covered in layers of miso butter, this fragrant savory corn-on-the-cob will make a new summer favorite.Message from Nami( Just One Cookbook®): “Summer BBQ isn’t perfect until you have grilled corn on the cob! If you are tired of the same grilled corn with butter recipes, try with miso butter. Miso adds layers of savory flavors and it’s amazing how great miso tastes after being grilled. Surprise your party in the summer with this savory miso corn!”
Strip the husks away from the top of the corn to the base, like peeling a banana. Leave the husk attached at the stem end (or you can completely discard it).
Remove the corn silk and fold the husk back over the stalk. Tie the husk with string or a strip of husk to form a handle.
Mix all ingredients for honey miso butter and set aside.
Heat an outdoor grill to high. Spray the grates with cooking spray or soak a paper towel in olive oil and rub over grates several times until coated.
Place the corn on the grill and put a sheet of aluminum foil under the husk to keep the husks from burning.
Brush the corn with the honey miso butter as it grills. The ears are cooked when golden brown, about 10-15 minutes.
Garnish with chopped scallions and serve with extra honey miso butter as option.
Quick Tip
It’s easier to husk corn under running water.
Product used in this recipe
Organic Miso Saikyo Sweet Miso 14.1 oz (400 g)
Our Organic Miso “Saikyo Sweet Miso” is made from organic rice and soybeans and with off-white in color. Using as marinades and sauces, strong sweetness highlights the flavor of fish, meat, poultry, and vegetables. Perfect use for Japanese exquisite Kaiseki.
Organic Miso Saikyo Sweet Miso (EU Organic Logo) 400 g
Our Organic Miso “Saikyo Sweet Miso” is made from organic rice and soybeans and with off-white in color. Using as marinades and sauces, strong sweetness highlights the flavor of fish, meat, poultry, and vegetables. Perfect use for Japanese exquisite Kaiseki.
Namiko Hirasawa Chen is the creator of Just One Cookbook, the #1 English-language website for Japanese recipes. Nami believes that anyone can cook traditional and modern Japanese dishes with confidence using her accessible, step-by-step instructions and videos. To help home cooks prepare and beautifully plate their homemade meals, she recently launched her online shop called JOC Goods dedicated to artisan Japanese tableware and kitchenware. Nami was born and raised in Yokohama, Japan and now resides with her family in California.
Everybody’s favorite pot roast can be stewed with sweet Saikyo miso. The gravy made from the reduction of the juices is packed full of savory flavors. Pot Roast with Saikyo Miso recipe created by Glen Ishii of JiST Cafe
3lbs.beef chuck roast(or pork tenderloin for a lean finish)
1piecegingerroot mashed
1piecelemon grass mashed(or 1 tbsp. lime juice)
2garlic cloves(mashed)
2roma tomatoes
¾cupORGANIC MISO SAIKYO SWEET
1tbsp.sugar
2oz.honey
2cupswater(for our purposes 1 cup is equal to 240 ml.)
Your choiceVegetables of your choice for garnish
Instructions
Roast garlic and tomatoes in oven at 375 degrees until dark brown.
Place roasted garlic and tomatoes into a large pot; add miso, sugar, honey, ginger and garlic. Mix thoroughly.
Place meat into the pot and seal tight with lid and/or aluminum foil; roast in 300 degree oven for 2-1/2 to 3 hours until meat is tender and well done.
Remove roast from pan and allow to rest for 5 minutes. Slice and serve hot. Use the reduction juices in the pot as gravy for the pot roast.
Product used in this recipe
Organic Miso Saikyo Sweet Miso 14.1 oz (400 g)
Our Organic Miso “Saikyo Sweet Miso” is made from organic rice and soybeans and with off-white in color. Using as marinades and sauces, strong sweetness highlights the flavor of fish, meat, poultry, and vegetables. Perfect use for Japanese exquisite Kaiseki.
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