Our American made Miso Master Organic Country Barley Miso is one of our tasty “‘long-term” miso that we naturally age through four seasons in gigantic wooden barrels. It’s delicious used in a variety of tasty recipes from soup and sauces to spreads and marinades.
Try one of the recipes below and enjoy!
Mashed Potatoes with Miso Gravy
- 3 medium boiling potatoes
- ½ cup milk or plant based milk
- salt & pepper to taste
- 1 Tbsp Emperor's Kitchen Organic Kuzu
- 3 tsp Miso Master Organic Brown Rice Miso
- ½ cup filtered water
- 1 tsp organic olive oil
- 1 onion (chopped)
- 1 clove garlic (minced)
- Boil potatoes in salted water until tender, then drain. Put through rice mill or mash with fork. Add milk and salt and pepper. Set aside.
- Dissolve kuzu in water until smooth, cream in miso and slowly add ½ cup filtered water, stirring until well mixed. Set aside.
- Heat oil in skillet and sauté onions until lightly browned. Add garlic and sauté 30 or more seconds. On medium heat, add the kuzu-miso mix and stir constantly until thickened.
- Pour over mashed potatoes and serve immediately.
This soup is sure to stop any cold in its tracks, even better than Grandma’s chicken soup!
Miso-Ginger Barbecue Sauce
- 1/2 cup water or vegetable stock
- 5 tsp Honey
- 3 Tbsp cooking sherry
- 7 Tbsp Miso Master Organic Brown Rice Miso
- 1 tsp minced ginger
- 3 tsp Olive oil
- In a medium size bowl, mix the stock, honey, and cooking sherry. Slowly cream into this mixture the miso, stirring until well blended.
- In a saucepan, sauté the minced ginger in olive oil until fragrant. Add the miso mixture to the sautéed ginger, turn off the heat, and stir until the mixture reaches the consistency of a thick sauce. Allow to cool, then use with deep-fried tofu, tempura, fish, poultry, or fresh vegetables.
Savory Sandwich Spread
- 16 oz (1 block fresh tofu
- 3 Tbsp Miso Master Organic Kosher Country Barley Miso
- 3 Tbsp tahini sesame butter
- 1 Tbsp organic olive oil or sesame oil
- 1½ Tbsp lemon juice
- 1 Tbsp Emperor's Kitchen Kosher Traditional Umeboshi Vinegar
- ¼ cup scallion (minced)
- ¼ cup parsley (minced)
- 2 cloves garlic (minced)
- 2 Tbsp nutritional yeast
- Boil tofu in water to cover for 1 minute, turn off, cover, and leave for a few minutes. Remove tofu and place in cold water until cool. Wrap tofu in cheesecloth or muslin and gently squeeze out excess water. Mash all ingredients in bowl or blend in blender. Serve on bread with lettuce or sprouts, or spread on crackers. Refrigerated in a covered container, this nutritious, protein-rich spread will keep for 2-3 days.
Miso Master Gravy
- 1 Tbsp Emperor's Kitchen Organic Authentic Kuzu
- ½ cup plus 1 Tbsp filtered water
- 2 Tbsp Miso Master Organic Country Barley Miso
- 1 Tbsp olive oil
- 1 small (diced Onion)
- 1 cloves garlic (minced)
- Dissolve kuzu in 1 Tbsp water until smooth, cream in miso and slowly add ½ cup filtered water, stirring until well mixed. Set aside. Heat oil in skillet and sauté onions until lightly browned. Add garlic and sauté 30 or more seconds. On medium heat, add the kuzu-miso mix and stir constantly until thickened. Serve with rice, grains, mashed potatoes or your favorite vegetables.
Universal Marinade
Yield: About 1 Cup
- ¼ cup Miso Master Organic Kosher Country Barley Miso
- 6 Tbsp mirin or cooking sherry
- 6 Tbsp dry red wine
- 2 Tbsp brown rice vinegar
- 2 tsp toasted sesame oil
- 2 cloves garlic (minced)
- 1 Tbsp finely grated fresh ginger
Sweet and Sour Broccoli
- 5 cups broccoli florets
- 1 Tbsp Emperor's Kitchen Organic Authentic Kuzu
- 1 cup unsweetened pineapple juice
- 1 Tbsp Sweet Cloud Organic Brown Rice Syrup
- 2 Tbsp brown rice vinegar
- 3 Tbsp Miso Master Organic Country Barley Miso
- 2 Tbsp ketchup
- 1 tsp Emperor's Kitchen Organic Puréed Ginger
- Blanch the broccoli in salted water for 1 minute, and then drain under cold water. Slowly add pineapple juice to kuzu, breaking up any lumps in the kuzu until dissolved. Add the remaining ingredients and heat in saucepan over medium-low heat until thickened. Add the broccoli, toss to coat, and serve.
Traditional Miso Soup
- 2 Emperor's Kitchen Organic Whole Shiitake Mushrooms
- 4 cups filtered water
- 1 2 inch piece Emerald Cove Pacific Kombu
- 1 Tbsp bonito flakes
- 1 tsp Emperor's Kitchen Organic Toasted Sesame Oil
- 1/3 block firm tofu (cubed)
- 1 tsp Emerald Cove Ready-To-Use Pacific Wakame
- 3 Tbsp Miso Master Organic Country Barley Miso
- green onion (sliced for garnish)
- Soak shiitakes in 1 cup of the filtered water for 20 min. Remove and slice thinly.
- Combine soaking water and remaining 3 cups of filtered water and bring to boil with kombu and shiitakes. Reduce to simmer for 5 min., then remove kombu.
- Add bonito flakes, cover, and remove from heat. Strain out flakes after 4 min.
- Sauté tofu in toasted sesame oil until lightly browned. Add tofu and wakame to stock and heat through.
- Make thin paste of miso with stock, add to pot, and warm on low for 2 min. Garnish with green onion and serve.
Miso Lentil Soup
- 1 cup onions (chopped)
- 2 Tbsp garlic (minced)
- ¼ cup olive oil
- 3 Tbsp all purpose flour
- 8 cups water
- 2 cups lentils
- 3 Tbsp soy sauce
- 4 Tbsp chili powder
- 1 tsp thyme
- 1 cup diced carrots
- 1 cup diced celery
- ½ tsp black pepper
- 1/3 cup Miso Master Organic Country Barley Miso
- 1/3 cup filtered water
- Sauté onions and garlic in olive oil until tender. Add flour stir and cook for 5 minutes. Add the remaining ingredients except for the miso and the 1/3 cup of water. Cook until lentils are tender. Dissolve miso with 1/3 cup of water and serve.
- Note: For a creamier soup, blend thoroughly in a food processor.
Miso Master American Made Organic Miso in 6 Tasty Varieties
