Miso

Miso - soybean paste The typical dish made with miso is misoshiru (miso soup), the taste of a Japanese Mother's home cooking. Miso, like soy sauce, is a condiment that has long been used in Japan, and each household used to make its own. The main ingredient is soybeans, which is mixed with rice, barley and "koji" a fermentation starter, to ferment and mature. In Japan, it is known as a health food, able to lower cholesterol, among other benefits.

Beyond miso soup, this versatile condiment can be used in dressings and sauces, stir-fried dishes, stews, pickles and other foods. Grilling makes it more fragrant, and miso dishes which have not been well known to Americans, such as dengaku (food grilled with a coating of miso), are getting popular. Because it is a paste, it can be dissolved into soup stock or diluted and softened with mirin or sake.

There are many types of miso, differing in their main ingredients, length of maturation, salt concentration, and other properties, and cooks choose the right type to suit the other ingredients and type of dish.

Once opened, miso should be protected from the air as much as possible, and always kept refrigerated. When it is exposed to air, aerobic bacteria multiply rapidly, spoiling its quality. Storage at room temperature makes the miso vulnerable to other changes that can harm its fragrance and flavor.

Sendai Miso/Shoyu Co., Ltd.

Established in Sendai in 1919. We have sorted soybeans grain by grain for more than half a century and produced Sendai Miso in accordance with the fundamental principles of "Choice," "Safe" and "Additive-Free." Genuine Sendai Miso took home the Gold Grand Prize from Monde Selection in 2007.

Genuine Sendai Miso

A fridge-friendly 750 g plastic tub of akamiso (red miso) paste made from soybeans, rice and salt. The long fermentation period produces a darker color (reddish brown) and the light taste of perfect collaboration between soybeans and rice. With its ability to absorb strong odors, Genuine Sendai Miso goes great with meat and fish.


Panfried Swordfish with Miso Caponata

Panfried Swordfish with Miso Caponata
Ingredients: (serves 4)
Swordfish..........4 fillets
Lemon juice ............ 1/2
Cherry tomato..............4 (cut into wedges)
Garlic................1 clove (minced)
Chili pepper................1 (sliced)
Japanese eggplant ....2
Onion.................. 3.5 oz (diced)
Tomato (ripened)........1
Red pepper..............1/2 (diced)
Salad oil ............6 tbsps
Salt and pepper to season
Flour and butter to coat
Miso Sauce:
Mix all in a bowl Sendai Miso ......2 tbsps
Sugar..................2 tbsps
Sake..................2 tbsps
Chicken broth ....3 tbsps


How to cook
1. Hull tomato and eggplants and cut them into 3/4 inch dice.
2. In a skillet, heat oil, cook eggplants until wilted and set aside.
3. Add and cook garlic until aromatic in the skillet, add chili pepper, onion, red pepper and tomato. And cook for 8 minutes over medium heat. Add Miso Sauce and eggplant.
4. Cut Swordfish fillets in half and season with salt and pepper. Coat with flour and butter both sides. Pour salad oil in a large skillet; place over high heat. Add swordfish fillets; cook until browned, about 3 minutes on each side. Add lemon juice.
5. On a plate, place 4 on a bed of 3 and garnish with cherry tomato wedges.

Contact Information
1-5-1 Furujiro, Wakabayashi, Sendai City, Miyagi, 984-0825, Japan
tel: +81-22-286-3151
fax: 81-22-286-3163
e-mail: -miso@sendaimiso.co.jp
website: www.sendaimiso.co.jp
contact: Yutaka Unno

Hanamaruki Foods Inc.

White Miso/Red Miso

Light colored soybean paste with rich fresh flavor. Packed in tin can (waterproof). Dark colored smooth soybean paste that has mellow flavor. Packed in tin can (waterproof).


Marinated Vegetables with Miso

Marinated Vegetables with Miso
Ingredients: (serves 4)
Cucumber..................2
Carrot........................2
Celery..............1/2 stalk
Quail's egg..................8 (hard boiled)
Miso Marinade:
Red Miso............3 tbsps
Sugar..................1 tbsp
Wine vinegar ....2 tbsps
Olive oil..............1 tbsp


How to cook
1. Mix all the marinade ingredients in a bowl and whisk well.
2. Cut all the vegetables into bite-sized pieces.
3. Peel eggshells.
4. Place vegetables and quail's eggs in a large bowl, add marinade and toss to coat well. Cover and refrigerate for at least one hour

Contact Information
2-15-4 Nihonbashi Kayaba-cho, Chuo-ku, Tokyo, 103-0025, Japan 103-0025
tel: +81-3-5651-3483
fax: +81-3-5651-3384
e-mail: sekine@hanamaruki.co.jp
website: www.hanamaruki.co.jp
contact: Akira Sekine

Fundodai International Co., Ltd.

Fundodai Miso Paste

Fundodai Miso Paste is made using traditional techniques. We offer miso paste, barley miso paste and rice-barley mixed miso paste. They have light color, a gentle fermented aroma, and a sweet, rich taste. Our customers currently prefer the rice-barley mixed type.


Contact Information
3F Uchida BIdg., 3-1-36 Oe, Kumamoto City, Kumamoto, 862-0971, Japan
tel: +81-96-211-4566
fax: +81-96-211-4567
e-mail: fic@fundodai.co.jp
website: www.fundodai.co.jp
contact: Momomi Ohta

Maruya Hatcho Miso Co., Ltd.

Miso Sause 500 ml

Contact Information
52 Oukandori, Hatcho-cho, Okazaki City, Aichi, 444-0923, Japan
tel: +81-564-22-0222
fax: +81-564-23-0172
e-mail: maruya01@8miso.co.jp
website: www.8miso.co.jp
contact: Nobutarou Asai

HIBIKI Corporation

Miso Sauce 500 ml Utamaro Miso Dip


Contact Information
1-17-1 Matobakita, Kawagoe City, Saitama, 350-1102, Japan
tel: +81-49-237-1003
fax: +81-49-234-4434
e-mail: hibiki@hibiki-food.com
website: www.hibiki-food.jp
contact: Yukio Arai
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