Recipes with:

White Miso

A short fermentation (a few weeks) of soybeans and a high ratio of rice inoculated with Koji. White miso (Shiro Miso) is characterized by a massive conversion of rice starches into simple sugars by the enzymes of Aspergillus oryzae. Less salty and more floral than red miso, it is an exceptionally mild binding ingredient. It must never be boiled, as this kills its probiotics and destroys its volatile subtlety: it is always incorporated off the heat.

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4.7

Kamado Grill

Starters • Japan

Kamado-Grilled Green Asparagus, White Miso Umami Sabayon

A flash cook at very high temperature on the Kamado's cast-iron grates to trigger instant caramelization while preserving the asparagus's cellular crunch. The dish is cloaked in a warm, dense, and deeply umami sabayon, achieved through the incorporation of fermented white miso paste.

10 min | Vegetarian