Bittersweet Chicory Meets The Rich Depth of Gorgonzola Miso Bittersweet chicory meets a rich and creamy sauce made with gorgonzola cheese and miso in this elegant, flavor-packed salad.The magic lies in the harmony of two fermented ingredients — a deep, well-rounded flavor of miso and the savory saltiness of gorgonzola create a beautifully complex flavor in every bite.It’s as eye-catching as it is delicious — perfect as an appetizer or paired with a glass of wine for a cozy evening.Simple to make yet impressively sophisticated, this dish brings a new twist to your table with the unique pairing of miso and cheese — a combination made for grown-up palates.
Separate the chicory leaves, wash them well, and pat dry.
In a bowl, combine all ingredients marked 《A》 and mix thoroughly.
Finely chop the Italian parsley.
Top the chicory leaves with the 《A》 mixture, then sprinkle with chopped parsley and a few pieces of dried cranberries for color and a touch of sweetness.
Product used in this recipe
Savoury White Miso 300 g
Our Savory White Miso is yellow in color, and gives excellent balance of refreshing aroma and umami. Typical Shinshu Miso style packed in 300g-tub for ease of use. Most versatile among Hikari Miso offerings to match with any cooking.
Wakana joined Hikari Miso Co., Ltd. in 2025. Guided by the motto“Bringing happiness to people through food,”she applies her expertise as a registered dietitian to develop health-focused recipes. Passionate about miso as a traditional fermented food, she is dedicated to sharing its nutritional value and cultural heritage worldwide.
Elevate Your Salad With Umami-packed Miso DressingThis smooth miso dressing is a perfect balance of savory miso, sweet honey, and refreshing lemon. It's a versatile condiment that goes well not only with salads, but also with grilled chicken and tofu.
Our Shinshu Miso (Middle East) is an authentic Japanese white miso paste that’s crafted from premium soybeans, rice, and salt. This versatile miso is nutty with a sharp, aged-cheese edge, mild sweetness, and a bold lingering umami that blooms in your mouth. Use it in miso soup, salad dressings, marinades, and sauces; this all-purpose miso adds authentic Japanese flavor to any dish.
※ Summit Trading Company L.L.C. distributes this product.
Mayumi joined Hikari Miso Co., Ltd. in 2024. Ever since, she has been creating miso recipes for international targets. With experience living in Belgium and Australia, she puts effort into creating recipes incorporating local ingredients and culinary culture.
This bright fermented salad dressing uses shio koji to turn lemon juice and olive oil into a creamy, umami-rich vinaigrette for greens, grains, and roasted vegetables.This recipe is created by Marc Matsumoto (No Recipes®)
There’s something irresistible about the clean, bright flavor of a citrus vinaigrette. It’s light, versatile, and just as good drizzled over a simple lunch salad as it is served alongside a rich stew for dinner.
Seasoning vinaigrettes with only salt can leave the flavor feeling a little flat, but shio koji fills that gap with subtle sweetness and umami that makes everything pop. This fermented seasoning adds gentle saltiness and a creamy, savory depth that transforms a basic vinaigrette into something special. It gives even the simplest green salad or a hearty grain-and-roasted-vegetable mix a lift of umami while keeping the dressing light enough to let fresh ingredients shine.
Think of this as a starting point: once you’ve got the base down, try adding aromatics like garlic or shallots, or fresh herbs such as dill, thyme, or basil to make it your own.
Why This Recipe Works
Creamy emulsion: Using an immersion blender to emulsify the dressing creates a smooth, creamy texture without any dairy or mayonnaise.
Fermented flavor: Seasoning the dressing with shio koji adds a savory, almost cheesy funk and a deep umami richness.
Lemon juice: Swapping vinegar for citrus brings brightness and a fresh aroma that balances the fermented shio koji.
What is Shio Koji
Shio koji is made by inoculating rice with a type of fungus called Aspergillus oryzae before fermenting it with salt and water. As it ferments, enzymes break down proteins into savory amino acids, starches into gentle sweetness, and fats into aromatic compounds. In this dressing, it adds layers of umami that turn a simple citrus vinaigrette into something savory and complete. Its natural sweetness balances the sharp acidity of the lemon juice, while the rice solids help emulsify and thicken the dressing, giving it a creamy texture.
Ingredients
Olive oil— I like using olive oil for dressings, but a neutral oil will work if you want the lemon and shio koji to lead.
Shio Koji — Adds umami, gentle sweetness, and naturally emulsifies the dressing.
Lemon juice— Brightens and balances the salt and sweetness of this fermented salad dressing. Fresh citrus juice keeps aromas lively.
Black pepper— Adds a little heat and aroma to frame the citrus.
Salt— Shio koji includes some salt, but dressings require a little more salinity to season the salads they’re tossed with.
How to Make Shio Koji Salad Dressing
Set a tall cup or beaker on a towel to keep it from sliding, then add the oil, shio koji, lemon juice, salt, and pepper. TIP:Use a tall, narrow container so the blender pulls everything into a vortex for faster emulsifying.
Blend with an immersion blender until the dressing turns opaque and creamy. Whisking by hand works too; it will look glossy and slightly thick when ready.
Transfer to a clean bottle and refrigerate. Shake before serving to re-emulsify if it’s started to separate.
Add 1/4 cup olive oil, 3 tablespoons Shio Koji, 2 tablespoons lemon juice, 1/2 teaspoon black pepper, 1/2 teaspoon salt to a beaker and use an immersion blender or whisk to emulsify the mixture until it is creamy and uniform in color.
Transfer the dressing to a bottle or container with an airtight lid. It will keep in the refrigerator for up to a week.
Product used in this recipe
Shio Koji 20.4 oz (580 g)
Shio Koji is a traditional Japanese ingredient made with a fermented rice malt (koji) and salt (shio). The enzymes contained in shio koji break down proteins to draw umami out of meat and fish. Shio Koji is in liquid form with the tiny half-dissolved grains of rice malt and packaged in a convenient plastic bottle.
Marc Matsumoto is a Tokyo-based culinary creator and cookbook author who’s passionate about the benefits and versatility of Japanese ingredients. Through his website Norecipes.com, he shares delicious ways to use Japanese ingredients such as miso to elevate everyday meals.
Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1 to 2 minutes.
Add broccoli to a large bowl. Mix in walnuts and raisins.
Mix <A> in a separate bowl.
Pour dressing <A> over the salad and mix well.
Chill for 1 hour before serving.
Product used in this recipe
Maru-Yu Organic Miso 12.8 oz (375 g)
Our Maru-Yu Organic Miso is the certified organic miso, using organic soybeans and rice, with bright red in color. High soy beans ratio, together with long fermentation period, brings well-balanced umami, saltiness, and tartness, with toasted aroma.
Our Maru-Yu Organic Miso is the certified organic miso, using organic soybeans and rice, with bright red in color. High soy beans ratio, together with long fermentation period, brings well-balanced umami, saltiness, and tartness, with toasted aroma.
Mayumi joined Hikari Miso Co., Ltd. in 2024. Ever since, she has been creating miso recipes for international targets. With experience living in Belgium and Australia, she puts effort into creating recipes incorporating local ingredients and culinary culture.
Quick and Easy Dressing to Make at HomeA twist on classic ranch dressing with a rich umami boost from miso. The subtle spice of sriracha makes it perfect for salads, roasted veggies, or meat.
In a small bowl, mix ranch dressing and miso until smooth.
Whisk in lemon juice and sriracha sauce.
Product used in this recipe
Savoury White Miso 300 g
Our Savory White Miso is yellow in color, and gives excellent balance of refreshing aroma and umami. Typical Shinshu Miso style packed in 300g-tub for ease of use. Most versatile among Hikari Miso offerings to match with any cooking.
Mayumi joined Hikari Miso Co., Ltd. in 2024. Ever since, she has been creating miso recipes for international targets. With experience living in Belgium and Australia, she puts effort into creating recipes incorporating local ingredients and culinary culture.
A French Classic Salad Meets MisoA miso twist on the traditional Nicoise salad, finished with a miso-based dressing that brings out a rich and savoury flavor.
《Preparation》Trim the ends of the green beans and boil until tender. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until fork-tender. Drain and set aside to cool to room temperature.
Wash and dry the lettuce, then tear into bite-sized pieces. Halve the green beans, cherry tomatoes and potatoes. Cut the anchovy fillets in half. Cut the cucumber into small pieces. Chop the boiled eggs into wedges. Lightly flake the tuna.
In a small bowl, whisk 《A》 together.
Arrange all ingredients on a big plate and drizzle with miso dressing.
Product used in this recipe
Enjuku Koji Miso 26.4 oz (750 g)
Our Enjuku Kouji Miso has been our best-selling miso in Japan for over 30 years. The Miso has a bright beige in color, and has a perfect balance of umami and sweetness. Powerful flavor with a long and complex finish gives very versatile cooking use for many miso soup recipes.
Our Enjuku Kouji Miso has been our best-selling miso in Japan for over 30 years. The Miso has a bright beige in color, and has a perfect balance of umami and sweetness. Powerful flavor with a long and complex finish gives very versatile cooking use for many miso soup recipes.
Mayumi joined Hikari Miso Co., Ltd. in 2024. Ever since, she has been creating miso recipes for international targets. With experience living in Belgium and Australia, she puts effort into creating recipes incorporating local ingredients and culinary culture.
A Satisfying Side Dish With a Miso TwistThis dish brings together the perfect harmony of potatoes, miso, and mustard. The rich umami of miso coats the potatoes beautifully, while the tangy mustard adds a refreshing zing. Perfect for a side dish.
Add the potatoes and water to a large saucepan. Bring to the boil and cook for 15–20 minutes until the potatoes are soft.
Drain the potatoes, let them cool, and cut them into bite-sized pieces.
In a large bowl, whisk <A> together.
Add the green onions and potatoes to the bowl and mix together to coat the sauce evenly.
Product used in this recipe
Organic Miso White Miso 17.6 oz (500 g)
Our Organic Miso “White Miso” is the traditional Shinshu-style miso made from organic rice and soybeans, with bright beige in color, and an excellent balance of refreshing aroma and umami. It is the most versatile among Hikari Miso Organic Miso series to match with any cooking.
Mayumi joined Hikari Miso Co., Ltd. in 2024. Ever since, she has been creating miso recipes for international targets. With experience living in Belgium and Australia, she puts effort into creating recipes incorporating local ingredients and culinary culture.
Quick and Easy Miso SauceThis sauce combines the rich umami of miso with the sweetness of honey and the tangy kick of mustard. It works perfectly as a dressing for salads, a dip, or a glaze for meat dishes, adding a unique and flavorful twist.
In a small bowl, combine all the ingredients and whisk it all together until smooth.
Product used in this recipe
Shinshu Shiro Miso 400 g
Our Shinshu Shiro Miso is bright beige in color, and gives excellent balance of refreshing aroma and umami. Shinshu Shiro Miso is commonly available in Japan. Most versatile among Hikari Miso offerings to match with any cooking.
Mayumi joined Hikari Miso Co., Ltd. in 2024. Ever since, she has been creating miso recipes for international targets. With experience living in Belgium and Australia, she puts effort into creating recipes incorporating local ingredients and culinary culture.
Perfect Harmony of Miso and GingerMiso Ginger Dressing brings a punch of savory umami from miso, balanced by the zingy freshness of ginger. Perfect for drizzling over salads, roasted veggies, or even as a marinade, this dressing adds depth and flavor to any dish.
Our Shinshu Shiro Miso is bright beige in color, and gives excellent balance of refreshing aroma and umami. Shinshu Shiro Miso is commonly available in Japan. Most versatile among Hikari Miso offerings to match with any cooking.
Mayumi joined Hikari Miso Co., Ltd. in 2024. Ever since, she has been creating miso recipes for international targets. With experience living in Belgium and Australia, she puts effort into creating recipes incorporating local ingredients and culinary culture.
Elevate vinaigrette dressing with the rich, savory flavor of white miso. This creamy miso ginger dressing is the perfect way to take your green salads and roasted vegetables to the next level.This recipe is created by Marc Matsumoto (No Recipes®)
Homemade salad dressings are a simple yet transformative way to turn fresh veggies into delicious side dishes, and this Miso Vinaigrette is no exception. With the rich, umami taste of white miso paste emulsified with oil and vinegar, this dressing brings a depth of flavor that’s hard to beat. Paired with fresh ginger, honey, and Dijon mustard, this miso ginger dressing recipe offers the perfect balance of flavors that will add a gourmet touch to your everyday meals. It’s the perfect way to dress your favorite vegetable recipes, so whether you’re looking to elevate a simple salad or add a unique twist to your go-to veggies, this miso ginger vinaigrette will become a staple in your kitchen.
Why This Recipe Works
Miso naturally contains lecithin, which helps bind the oil and vinegar into a creamy dressing.
The natural amino acids in miso give this vinaigrette a beautiful umami flavor without adding many ingredients.
Using an immersion blender quickly emulsifies the miso vinaigrette.
Ingredients for Miso Vinaigrette
Vegetable Oil – The oil in vinaigrette dressings helps mellow out the vinegar’s sharp acidity while giving the dressing the body it needs to cling to a green salad. Any vegetable oil with a neutral flavor, such as grapeseed, avocado, or canola oil, will work.
Miso – A fermented soybean paste that adds a rich umami flavor to the dressing, while its natural lecithin content helps emulsify the vinaigrette. This recipe was made using Hikari Organic Miso White; however, other types of miso, such as red or yellow miso, will work.
Vinegar – The other major component of a vinaigrette dressing is vinegar. Rice vinegar (a.k.a. rice wine vinegar) provides a mild acidity that balances the richness of the oil. Apple cider vinegar or white wine vinegar are good alternatives, and if you don’t mind the color of the dressing becoming darker, balsamic vinegar will work as well.
Water – The miso vinaigrette is a little too thick for a salad dressing. Water helps loosen it up, so it’s a pourable consistency. You can substitute fruit juice such as pineapple or orange juice for a sweeter dressing.
Toasted Sesame Oil – Adds a nutty, toasty flavor that complements the earthy miso and adds complexity to the vinaigrette.
Honey – Balances the salt and acid with a touch of sweetness. Maple syrup or brown sugar are good vegan alternatives.
Ginger – Fresh ginger adds a zesty kick that brightens up the dressing. If ginger is not your thing, citrus zest such as lemon, lime, or orange zest can be used to add other distinct flavors.
Dijon Mustard – Helps emulsify the vinaigrette while adding a subtle tang and depth. If you want to give your miso salad dressing a spicy kick, try substituting it with Japanese mustard.
How to Make Miso Vinaigrette
To make the dressing, simply add all of the ingredients to a beaker or a tall container suitable for blending. Use an immersion blender to blend the mixture until it’s fully emulsified and creamy. If you don’t have one, you can do this by whisking the ingredients in a bowl or by adding all of the ingredients to a mason jar and shaking the mixture until the dressing is emulsified.
Variations on Miso Dressing
This easy salad dressing is delicious as is, but by substituting flavorful ingredients, you can create fun variations that will make it one of your favorite vinaigrette recipes.
Carrot Miso Vinaigrette – Two tablespoons of grated carrot can be added to this miso salad dressing to impart the natural sweetness and color of carrots. Alternatively, you can substitute carrot juice for the water.
Sesame Miso Vinaigrette – Add a tablespoon of ground toasted sesame seeds or a sesame seed paste (like tahini) to make a nutty sesame miso dressing.
Orange Miso Vinaigrette – Substitute orange juice for the water and honey, and add the zest of half an orange to make a fragrant citrus miso vinaigrette with a sweet, tangy, and citrusy taste without any added sugar.
Ginger Miso Dip – If you omit the water from this recipe, the dressing forms a thick dipping sauce. It’s perfect for fresh vegetable sticks, or you can use it as a sandwich spread instead of mayonnaise.
How to Use Miso Ginger Dressing
While a simple salad is the most obvious way to use this dressing, it’s versatile enough to season a variety of foods, from roasted vegetables to an Asian noodle salad. This dressing can be stored in an airtight container in the refrigerator, so it’s a good make-ahead seasoning for bento box side dishes such as a sesame broccoli salad or cucumber salad.
Add 1/3 cup vegetable oil, 3 tablespoons Organic Miso White, 2 tablespoons rice vinegar, 2 tablespoons water,1 tablespoon toasted sesame oil, 1 tablespoon honey, 1 tablespoon grated ginger, and 1 tablespoon Dijon mustard to a beaker and use an immersion blender to emulsify the miso vinaigrette dressing.
Product used in this recipe
Organic Miso White Miso 17.6 oz (500 g)
Our Organic Miso “White Miso” is the traditional Shinshu-style miso made from organic rice and soybeans, with bright beige in color, and an excellent balance of refreshing aroma and umami. It is the most versatile among Hikari Miso Organic Miso series to match with any cooking.
Marc Matsumoto is a Tokyo-based culinary creator and cookbook author who’s passionate about the benefits and versatility of Japanese ingredients. Through his website Norecipes.com, he shares delicious ways to use Japanese ingredients such as miso to elevate everyday meals.
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