Serving Suggestions
Miso is so versatile that it can be used as a seasoning in a wide variety of applications. Use it to make soups, stews, dressings, dips, toppings, sauces, sautés, stir fries and gravies. Use with grains, beans, pastas, salad greens, tofu, vegetables and meats.
For hors d'oeuvres, soups salads, side dishes, main dishes, and desserts.

Miso when cooking should not be over-boiled in order to preserve its nutrients and digestive enzymes.
Choosing the right Miso for you
Lighter vs. Red Miso: The longer aged red miso are darker and richer.
The 3 styles:The Traditional Japanese style miso (red and light yellow) has the richest flavor. The mellow Hawaiian style is milder and semi-sweet. The Less Sodium Kyoto style is sweet and can be used as a straight dip.

"To suit your taste, use any of our six miso flavors with the recipes below:"

(Japanese Style)
4 Servings (53Calories/Serving)

4 teaspoons ( or more to your taste) Cold Mountain Light Yellow Miso
2 1/2 cups water
3" square kombu (For soup stock)
1/2 cup dried wakame (Buy cut wakame ready for use)
1/2 cake tofu, diced into 1/2" cubes

Put 2 cups of the water and kombu into a pot and bring to a boil. Take out kombu (throw away). Add the tofu and wakame and bring to another boil. Dissolve the miso in the remaining 1/2 cup water, and add to the pot.
Do not over-boil. Turn off the heat immediately and pour the soup into serving bowls.
You can be creative and add other booked ingredients such as cooked pasta, and have a nutritious meal.

 
(Western Style)
4 Servings (44Calories/Serving)

4 teaspoons (or more to your taste) Cold Mountain Red Miso
1 cup mixed ready to use frozen vegetables (carrots, peas, corn, etc.)
3 cups water

Put 2 1/2 cups of the water into a pot and add the mixed vegetables. Cook 3 minutes.
Dissolve the miso in the remaining 1/2 cup water and add to the pot. Bring to a boil.
Do not over-boil. Turn off the heat immediately and pour the soup into serving bowls.
You can add or substitute any other vegetables: mushrooms, onions, beans, zucchini.






 

4 Servings (100Calories/Serving)

1 lb sliced fresh vegetables (carrot, mashrooms, onion, green pepper, egg plant, cabbage, etc.)
3 tablespoons Cold Mountain Mellow Red or Kyoto White Miso
3 tablespoons sake or white wine
2 tablespoons sesame oil

Combine Cold Mountain Miso and sake or white wine. Heat the sesame oil in a skillet. Add fresh vegetables, cover and fry until cooked.













         
Make 1 CUP
(33Calories/2 tablespoon servings)

4-6 teaspoons Cold Mountain Kyoto Red Miso
8oz Tofu
2 tablespoons sesame oil
3 tablespoons lemon juice

Combine all ingredients in a blender and puree until smooth. Garnish with chopped green onions.


 
Make 1 CUP
(53Calories/2 tablespoon servings)

4 1/2 tablespoons Cold Mountain Mellow White Miso
4 1/2 tablespoons honey
3 tablespoons rice vinegar or wine vinegar
3 tablespoons mustard

Combine all ingredients in a bowl, mix well. Serve with any salads.




 
Make 1 CUP
(63Calories/2 tablespoon servings)

6 tablespoons Cold Mountain Red Miso
2 tablespoons rice vinegar
3 tablespoons honey
2 tablespoons applesauce
1 tablespoon sake or white wine
1 tablespoon sesame oil
Dash of chili pepper
Dash of garlic powder

Combine all ingredients in a bowl, mix well until smooth. Use as a sauce over steaks, chicken or fish. When charcoal broiling, brush on meat several times while grilling.
         

Misoyaki Sauce:

1/2 tub Cold Mountain Mellow White Miso (1 tub=14oz)
1/4 cup sugar
1/8 cup mirin (Japanese sweet cooking sauce)
1/2 tbs fine ground ginger root
1/2 tbs sesame oil

5lbs Boneless Chicken
*Subsitute chicken with fish like salmon, sea bass or black cod (butter fish).

In a bowl combine and mix the first five ingredients well to create a "misoyaki sauce".
Marinate chicken overnight (or longer for stronger slavor.....
Many people like to marinate for about three days for a good miso flavor). Before cooking remove excess sauce, then cook using LOW heat. (excess sauce and high flames will easily blacken the miso marinade).

       
         
firm granular RICE KOJI RECIPES

Make 4 CUPS

2 cups firm granular rice koji
2 cups water
1 cup white or brown rice, washed and drained

Literally "sweet sake" (pronounced ah-mah-ZAH-kay), this creamy-thick hot drink has a rich ambrosial flavor and virtually no alcohol content. A favorite at many Japanese teahouses and inns, it is most popular during the New Year season. In its concentrated form, it has long served as a natural sweetening and leavening agent, used in place of sugar.

 


Combine rice and water in a pressure cooker and bring to full pressure (15 pounds). Reduce heat to low and simmer for 3 minutes if using white rice, or 20 minutes if using brown rice. Remove from heat and allow pressure to come down naturally for 10 minutes. (Or cook in a regular pot with 2 3/4 cups water for 50 minutes). Open cooker, stir well, and allow to cool to 140 degrees F (60 degrees C). Mix in koji and pack mixutre into a well washed (or sterilized) wide-mouth jar or crock. Cover tightly and incubate at 140 degrees F (60 degrees C) for 10 to 14 hours.



 


(to incubate, float the container in a large covered pot or tub partially filled with warm water, or wrap in towels and place over a hot water heater, or place in an insulated box next to hot water bottles.)

The incubation is finished when the mixture has a rich, sweet fragrance and the individual grains are very soft and moist. Now stir well with a fork or several chopsticks to create a porridge-like consistency, or, if using brown rice and desire a smooth texture, puree in a blender or sieve. You now have amazake base, which may be used in either of two ways. Bring unused portion to a boil, then refrigerate.
         

* To Serve As the Drink Amazaké: Combine 1 part base with 1 1/2 to 1 3/4 parts water in a saucepan and bring just to a boil. Season lightly with salt, pour into preheated cups, and top each portion with a dab of grated gingerroot.
* To Use As a Sweetener: Substitue 3 tablespoons amazaké base for 1 tablespoon honey (or 2 tablespoons sugar) in any of your favorite preparations. Rich in enzymes, it is especially good in breads, cakes, pancakes or muffins, where it assists the leavening process and adds a rich moistness.
* To Use as Natural Sweet Dessert With Fresh Fruit: Prepare amazaké as instructed above and cool. Dice fresh fruit such as peach, pineapple, orange, strawberry or blueberry. Fold fresh fruit into amazake and pour into tall cups. Chill and serve.