When people think about miso, they often associate it with miso soup. We won’t deny that miso works great in soups, but it is a surprisingly versatile ingredient that can be used in a variety of recipes!
Miso can be used in marinades, dips, sauces, gravies, stews, dressings, spreads, etc. Tradition Miso offers 4 varieties of miso, each delivering unique flavours and health benefits.
What is Miso?
Miso is a fermented bean paste, traditionally made with soybeans however other beans and pulses can be used (for example chickpeas). Very popular in Japan, miso soup is a staple enjoyed daily with all meals. It provides rich flavours encapsulating the 5th flavour ‘umami’ or savouriness.
Located in Claremont Ontario, Tradition Miso is one of only a handful of companies in North America with the patience and dedication to make an excellent miso. This requires the purest, highest quality ingredients, combined and prepared in a time-honoured recipe, patiently matured to perfection. Our miso is unpasteurized, organic, contains no sugar, preservatives or fillers and is locally made in the GTA. Unlike the commercial product, Tradition Miso is made in small batches using traditional century old methods. Deep well water and hand harvested sun-dried sea salt (with a 9% mineral content) are used to ensure optimal quality and flavour. Our miso undergoes long fermentations of 1 to 4 full years using naturally occurring seasonal temperatures.
Tradition Miso is a family owned and run business who value the process of creating food that tastes great and are functionally beneficial for your body. (Fun fact: Jerry, the owner of Tradition Miso is one of the original 9 founders of the Big Carrot!)
We make 4 types of miso: Barley miso – Aged 3 years, Brown rice miso – Aged 3 years, Mellow brown rice miso and Chickpea miso. Products are available in 450g glass jars and are refrigerated for shelf life.
Types of Miso and how to use it?
All of the miso varieties can be used interchangeably in a variety of recipes depending on your flavour preferences. The simplest way to enjoy a quick miso soup at any time of the day is to add 1tbs of miso paste per cup of warm water or broth. Simple additions to this include: green onions, sesame seeds, seaweed, noodles, steamed veggies and mushrooms.
Organic Barley Miso – Aged 3 years
Strongest robust flavour
Works well in stews, hearty soups, salmon and fattier fish marinades
Organic Brown Rice Miso – Aged 3 years
Works well in soups, grain dishes, noodle dishes, sauces, & as a chicken, tofu or tempeh marinade
Most similar to a ‘red miso’ if following a recipe
Organic Mellow Brown Rice Miso
Works well in salad dressings, eggplant glaze, mashed with avocado, as a spread in sandwiches, soups, & as a fish, tempeh or tofu marinade
Organic Chickpea Miso
Mild sweet flavour
Works great in salad dressings, light fish marinades, soups, in guacamole or hummus
Most similar to a ‘white miso’ if following a recipe
Soy & gluten-free
Avoid cooking or simmering Tradition Miso products when possible by adding the miso at the end of the cooking process to enjoy all of the gut healing properties. Please keep refrigerated.
Miso aids digestion as it is packed full of digestive enzymes and probiotics that have endured the long and arduous fermentation process.
The ingredients in the miso have also been broken down into easily digestible amino acids and low-density peptides during the natural fermentation. This is especially important for soybeans, where these undergo a total biochemical transformation unlocking their complex protein, carbohydrates, and lipids.
Miso is a complete protein containing all essential amino acids. It also acts as a protein booster increasing the sum of protein available by up to 30-40% when coupled with grains, whole grain breads and noodles.
It is also alkalizing and has an increased vitamin B content after fermentation, including small traces of naturally occurring vitamin B12. Miso has also been linked to decreasing the effects of radiation on the body, the prevention of cardiovascular diseases through maintaining cholesterol, and the alleviation of food intolerances.
Katrina Lewycky, Tradition MISO