Collection: Miso pasta

Miso dough is a traditional Japanese ingredient made from fermented soybeans.

Ingredients preparation :

Soy: soybeans are cleaned and soaked in water for several hours, usually one night.

Kōji: rice, barley or soy inoculated with the Aspergillus Oryzae mushroom, essential for fermentation.

Cooking soybeans :

The soy soybeans are steamed or boiled until they become tender.

Mix with the Kōji :

The cooked soybean is cooled and then mixed with kōji and salt. Salt controls fermentation and prevents the growth of unwanted bacteria.

Fermentation :

The mixture is placed in barrels or tanks for fermentation. The duration varies from a few months to several years depending on the type of miso desired.

Maturation :

During fermentation, miso develops its characteristic flavors. The temperature and humidity conditions are carefully controlled.

Refining :

After the period of fermentation, miso is often refined to allow flavors to develop even more.

Packaging :

The mature miso is packed and ready to be used. The dough can be more or less smooth, and its color can vary from white to dark red, including brown tones.

Shiro Miso (Miso Blanc): Short fermentation, soft taste.

Aka Miso (Miso Rouge): Longer fermentation, stronger and salty taste.

Miso Mixed (Awase Miso): A mixture of white and red Miso, offering a balance of flavors.

Miso soup :

Traditional soup made with dissolved miso in dashi (fish broth) and often embellished with tofu, wakame algae and vegetables.

Sauces and marinades :

Used as a base for thick sauces or marinades for meats, fish and vegetables, often combined with mirin, sake, and sugar.

Ramen :

Bouillon base for ramen, adding a depth of Umami flavor.

Nabemono (simmered dishes) :

Key ingredient in simmered dishes like the "Miso Nabe", where the miso is dissolved in the broth to enrich the flavor of the dish.

Dengaku :

Sweet sauce applied to grilled eggplant, tofu or other vegetables before grilling them.

Yaki :

A mixture of miso, sake, sugar and other ingredients, toasted on a stick or a spatula.

Tsukemono (Pickles) :

Used to marinate vegetables to create tasty pickles.

Vegetable seasoning :

Mixed with dressings or used as a dip for raw vegetables.

Desserts and pastries :

Integrated into sweet recipes, such as cookies or cakes, to add a salty and umami note.