What Goes With Miso

10 Amazing Miso Pairings For You To Try

· September 14, 2022

Miso Pairings

After spending hours scouring recipe books and conducting tasting experiments, I've found the following flavor pairings all go well with Miso. Click on any match to view its flavor matches.

  • Asparagus

    E.g. Ginger & miso grilled asparagus.You'll often see this combination served in izakayas in Japan. A plate of long tender asparagus sticks basted in a sweet and salty miso sauce and finished off with a sprinkling of white sesame seeds. The creamy flavour of asparagus goes great with the salty miso and the sesame seeds add a little crunchy texture on each bite. Bon Apetit has a great recipe with visuals.

  • Chicken

    E.g. Grilled chicken with miso sauce.The Japanese word dare has several meanings. The most popular being "Who?". However, as a suffix it can also mean "~sauce" as in "misodare" or miso sauce. These sauces combine a few simple ingredients and are often used to dress salads and fry or baste meats.

    A perfect example of using misodare is to add it to pan fried chicken when it is two thirds cooked.

    To create the misodare mix miso paste, soy sauce, grated ginger and chopped garlic, cooking sake (white wine), mirin ( or add sugar to taste) and white sesame seeds.

    Pan fry a piece of chicken on both sides and when skin is browned and crispy add the misodare to the pan. Toss and turn the chicken so its covered in the sauce and cook until the chicken is done. Serve on top of a bed of gently fried cabbage

  • Cucumber

    E.g. Morokyu.A common summer side dish served in Japanese Izakayas is Moromiso Kyuri or Morokyu for short. Sticks of chilled cucumber are served with a dipping sauce made from miso mixed with other ingredients such as sugar, soy sauce and fermented barley. The dip has a slightly lumpy texture and taste has a rich, sweet and nutty taste. Together they taste great.

    If you can't be bothered to make Moromiso, no worry as neither can most Japanese who are content to just use regular miso instead. Simply slice up some sticks of cucumber onto a plate, pat dry with a towel and season them gently with salt. Finally add a dollop of plain ole miso on the plate's edge and dunk away.

    Make sure the cucumber is chilled and slightly salted - some restaurants will even serve it on a bed of ice. If you can only get your on hands on the more watery western cucumber make sure to deseed them to remove their watery centers.