For next week’s menu, our culinary team created a delicious Japanese Spiced Steak with Miso Glazed Purple Sweet Potato and Turnips. Miso Paste, or simply Miso as it’s often called, is a fermented soybean or rice flour paste that is used to flavour many Japanese recipes. It is a versatile ingredient that adds a punch of flavour even in small quantities. Miso is such a well known ingredient but what is it exactly? For home chefs such as ourselves, we are a little intimidated to venture outside of making miso soup so we had to find out!
There are several kinds of miso; white miso, yellow miso, and red miso. All of which are very similar in texture and flavour but used in different ways.
White miso, also known as Shiro Miso or Sweet Miso, is fermented for a shorter time than its counterparts and has a sweeter flavour. It works great in spring and summer soups as well as light sauces and dressings. You may even find it used as a replacement for dairy.
Yellow miso, also known as Shinshu Miso is another mild miso, but is fermented longer than white miso. It has a mild flavour and is easily adaptable. You’ll frequently find it in sauces and glazes.
Red miso, also known as Aka Miso is fermented the longest and has the boldest flavour. Its colour is often dark red or even brown. It’s characterized by its salty and pungent flavours and holds up well in winter soups and glazes and sauces that are bold in flavour.
Did we get you hooked on miso yet? Ready to experiment? Available on our menu next week is our Japanese Spiced Steak with Miso Glazed Purple Sweet Potato and Turnips on the menu. For this beautiful dish, we use the delicate sweet white miso that gives the roasted vegetables a whole new level of flavour. The miso complements the naturally subtle sweetness to the vegetables, adding a punch of flavour that brings out the rustic taste in the steak.