Miso turns your regular cheese cake into premium cheese cake with an ultra-rich flovor. Enjoy the miso flavor from the golden brown surface of the cake.
Bring cream cheese and eggs to room temperature.Preheat an oven to 446℉ (230℃).Place a large piece of baking paper in a round cake pan (5.9 inch/ 15 cm).
Mix cream cheese, miso and granulated sugar in a bowl with a whisk until it becomes creamy.
Fold eggs and whipping cream little by little into the bowl and mix until it is smooth.
Add cake flour with a sieve and mix well.
Strain the cake flour using a sieve into a cake pan. Bake it in the oven for 40 minutes at 446℉ (230℃). The surface of the cake should be golden brown. Cover it with aluminum foil if you prefer light brown.
Place the cake pan on a cooling rack to cool briefly. Then place it in a fridge.
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.
A divine dessert further enriched by the umami of miso. This caramel sauce made with flavorsome miso will tempt the most discerning sweet tooth. Just the right hint of salt highlights the sweetness of vanilla and bitter complexity of caramel.
Place water and half the sugar in a pan and simmer over a low heat until golden brown.
Remove from heat, add cream, and simmer for another 2-3 minutes.
Add remaining sugar, butter and miso, return to low heat and simmer until reduced to desired consistency.
Remove from heat, add mirin and mix thoroughly.
Pour hot sauce over ice cream in serving dishes, and sprinkle with almonds.
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.
Combine milk, olive oil and miso from ingredients (A) in a heat-resistant container and microwave it at 1200 W for 30 seconds. (Cooking time depends on the wattage ofyour microwave.)
Whisk egg yolks and sugar in a bowl until it becomes smooth. Add the milk mixture from instruction 1 and mix quickly. Sift cake flour and cocoa powder into the bowl. Mix until glossy.
For meringue, use a hand mixer to combine egg white, salt and the half of sugar. When it looks white, add the rest of sugar and whip the cream to “stiff peaks.” When you lift the whisk, the peaks will hold firm.
Take the half of meringue and add to the egg yolk mixture of instruction 2 and mix well.
Transfer the egg yolk mixture back into the bowl of the remaining meringue and fold them in without breaking the air bubbles. After mixing one time with a whipper, mix largely as if gently shaking it to drop the batter in the bowl until the ingredients are thoroughly combined.
Pour the mixture into a cake pan and bake at 356 °F for 30 minutes in the pre-heated oven. Let the cake cool upside down on a metal net.
Usea thin sharp knife and run it around the cake and remove it from the pan. Cut it and serve with whipped cream to taste.Tip: When removing the cake from a cake pan, place and move a knife against a wall of the pan to prevent the surface of the cake from falling apart when the knife is up and down.
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.
A miso-dressed snack that has a salty and sweet caramel taste. The crunchy texture is fun and hard to put down. Instead of soybeans, you can also use and enjoy peanuts, walnuts, almonds, pumpkin seeds and more.
Put granulated sugar and water into a small pan and heat over medium heat. Shake the pot from time to time until the water becomes transparent and shows large bubbles. As the bubbles disappear more slowly and the texture becomes sticky, add roasted soybeans. Mix with a spatula and dress the soybeans, and when it becomes partially caramel-colored, reduce it to an extremely low heat and heat it slowly to make everything caramel-colored.
Turn off the heat, add butter and miso and mix quickly.
Take it out and place on parchment paper, hold a fork in both hands, and separate it into bite-sized pieces. Complete when the mixture cools and hardens.Key points: You can adjust the sweetness and bitterness while watching the color of the caramel when heated. If you like sweetness, turn off the heat with a clear brown color, and if you like a more bitter taste, boil it longer.
Product used in this recipe
Organic Miso Red Miso 17.6 oz (500 g)
Our Organic Miso “Red Miso” is made from organic rice and soybeans, with bright red in color. The Long fermentation process creates a distinct, deep, and rich taste, with a strong miso aroma.
Place egg yolks and honey in a bowl and whisk well. Whisk in the hot milk little by little.
Strain through a fine mesh sieve and transfer mixture to a pot. Place over low heat and stir until mixture begins to thicken.
Remove from heat and cool the pot in a large bowl filled with iced water. Add miso and heavy cream and combine well.
Transfer mixture to a stainless steel tray and cover. Place in freezer and stir every hour 3 times or more until it gets frozen.
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.
Christmas Tree Pancakes with Caramelized Miso Apple
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A festive Christmas tree cake with all the sweet trimmings! Layers of pancakes, whipped cream, and caramelized miso apple create a rich balance of sweet and salty. For this simple delight, the batter can be substituted with pancake mix and baked without an oven. Try the caramelized apple also on toast or sandwiches!
Sift all-purpose flour and baking powder into a bowl.
Pour heavy cream and sugar into a bowl. Whip cream over a large bowl with iced water until cream stiffens into soft peaks.
Wash the apple well and quarter into four slices lengthwise. Remove core and slice into half-inch (1 cm) pieces.
Melt butter over medium heat in a pan. Add apples and sugar and heat slowly until caramelized. Transfer into bowl. Add miso and mix together.
Place eggs, milk, sugar and vegetable oil into another bowl and mix well. Carefully incorporate the flour mixture from step 1.
In another pan, pour pancake mixture until it reaches 6 inches in diameter. Cook over medium heat until bubbles start to appear on pancake surface, then flip and cook.
Transfer pancake to a plate and let cool. Repeat with each subsequent pancake decreasing in size.
Place largest pancake on a plate, then layer caramelized apples and whipped cream on top. Continue stacking alternating layers of gradually smaller pancakes with caramelized apples and whipped cream until a tree shape is formed. Top with mint and blueberries.
Tip: To prevent whipped cream from melting, make sure pancakes are cooled well before stacking.
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.
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