Red Miso
Paste

Miso is a fantastic match for rich oily fish like salmon, mackerel, and tuna. Here our umami rich miso flavours are pumped up with the addition of a spicy pepper paste called harissa, sweetened with a little maple syrup and a splash of balsamic vinegar. This is a fantastic marinade for fish or rich meats. 

These cheeky little wings are sticky, chewy and full of all the sweet savoury tones and juiciness that you would want from a chicken wing! You can add a little chilli sauce to the mix if you like your wings with a bit of heat.

This golden coloured Stem Ginger Red Miso Cheesecake is a weekend treat, all right! Creamy sweet with a tangy umami coming through with the red miso paste, it's perfect with a cup of bitter green tea.

A fusion of 2 wonderful culinary masterpieces: The miso aubergine classic doubles up in umami and satisfaction by being enveloped in the comfort of tomatoey spaghetti. This is a dish I make often weekly for a ravenous dinner.

We love a rich and deep-flavoured gravy, and our miso onion gravy, using our red miso paste ticks all the boxes. Packs a punch of flavour, sweet from the caramelised onions and deep and rich from the long fermented miso paste, this sauce lifts all the vegetables that it coats.

A bubbling baked Camembert at Christmas - what could jazz up this festive sharing classic? Miso of course! We couldn't resist sharing some of our favourite miso dishes for the festive season!

This is my Miso Harissa Jackfruit taco recipe for anyone who is bored of being served a meat alternative burger at summer events, here is an all natural option that is completely natural and unprocessed.

Completely vegan and full of flavour, miso harrisa a killer marinade combination that is also great on other ingredients such as Aubergines, sweetcorn and roast meats.

Everyone who loves a Bloody Mary cocktail knows that there is a special knack to getting the best balance of rich tomato, sharpness and spice in this cocktail menu favourite. Get it right and it is juicy, satisfying and punchy but get one ingredient off balance and you miss the spot! So what’s the ultimate Bloody Mary recipe?

This miso ramen recipe is the best noodle broth ever; it is rich, creamy and balanced, you will want to slurp the whole bowl! Vegan, vegetarian, and low in fat, this is our ultimate vegan ramen broth made from a blend of miso pastes from Miso Tasty, and toasted sesame oil and creamy oat milk. By not boiling the miso, you will retain the depth of flavour and nutritious benefits of the miso too. In the northern regions of Japan, miso ramen is more popular than the pork broth and is often topped with sweetcorn and chives. Enjoy with toppings of sweetcorn, kimchi and tofu for a nutrient-rich bowl of soul food.

Comforting beef and sweet carrots, enhanced by the savoury miso soup base, it has hints of french onion soup and Irish hotpots. As always, super quick to make from leftover roast meats and vegetables. The dark brown flavours are balanced with the blend of white and red miso, creating a super tasty dark liquor akin to the best gravy you have ever tasted!

The first time I tasted miso and tarragon together, I immediately thought of roast chicken. There was something about the umami and herb combination conjures up flavours of roast dinners, which was the inspiration behind this warming broth. Familiar flavours but with a twist of miso for depth and nutrition.

Making miso fudge is very easy with only a few ingredients but the key to success is paying close attention to the sugar heating process. This is the critical point, and with all sugar based recipes, once it has gone wrong, it can be very difficult to go back – you will have to start again sadly…. you have been warned!