Inspired By...

There’s a thousand-year debate over whether miso originated in China or Japan. While that’s unlikely to be resolved any time soon, we can all agree that Miso, (fermented soybean paste) adds an unmatched salty-sweet, umami taste to everything it touches. Combine it with bright, citrusy/spicy ginger and you’ve got the dynamic duo behind much of Japanese and other East Asian cuisine.

Our Version...

Our Gingery Miso is a blend of miso, ginger, mirin (tangy rice wine), rice vinegar, tamari (gluten-free soy sauce) and let’s not forget the dash of sesame oil! It's a little sweet and a little salty and a lot delicious.

How to Use It...

We've been told it's a perfect glaze for fish, tofu or meat, but people also love it as a dressing for soba noodle salad or slaw. You can also try it sautéed with cauliflower rice or squeezed into a stir-fry. In our opinion, it's peak delicious when it's simmered for a few seconds, but feel free to squeeze it right out of the fridge.

Try our Salmon with Miso Butter Broccoli, or Gingery Miso Meatballs.