Ingredients: 

For Japanese fish stock makes 4 cups

• 4 cups water

• 5-6" konbu (dried kelp)

• 1 cups dried bonito flakes 

     

For Miso Soup

• 4 cups dashi

• 4-5 Tbsp Miso 

• 1 green onion (finely chopped)​

• ingredients of your choice (seaweeds, spinach, tofu, potato, onion, etc)

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1. Soak konbu in water for 30 min. pour konbu dashi into a pot and bring to boil on medium low heat. Right before boiling. discard konbu.

2. Add dried bonito flakes and let it simmer for 30-60 seconds. Turn off the heat and let let it steep for 10 min. Strain dashi and ready to use

3. Cook veggies, tofu or anything you like in dashi until they are cooked and turn off the heat.

4. Put miso into the pot throughly and mix well

5. Garnish with green onion 

Ingredients: 

• I bunch fresh basil (2oz)

• 4- 5 Tbsp hemp hearts

• 1.5 Tbsp White or Red Miso  

• 1 Tbsp nutritional yeast

• 1 Clove of garlic

• 1/3 cup olive oil

• Pasta or gnocchi for serving

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1. Combine all ingredients with a blender or processor until smooth.

2. Cook pasta and set aside. Save 1/3 cup of pasta water.

3. On low, heat pesto in pan with pasta water until thickened.

4. Turn of heat. Add pasta and toss until coated.

5. Serve! Some topping ideas are: lemon, chili flakes, fresh basil, crushed walnuts

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                                                            Recipe by Maya Makes

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Ingredients:

• 400g Cooked rice (divided into 4) 

• 4 tsp Miso (divided into 4)

• Vegetable oil for grill 

• Green onion    chopped into small pieces for garnish

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1. Brush oil on the grill 

2. Preheat oven toaster 450F

3. Wet your hands and make 4 rice balls in round or triangle shape 

4. Put rice balls in the oven toaster, grill for 10 minutes  

5. Spread 1/2 teaspoon Hakouya miso paste on each side of the balls

6. Continue grill them 5 more minutes or until brown

7. Garnish with green onion

Ingredients:

• 3 small leeks (trim and cut into thin slices) 

• 2 garlic (minced)

• 2 celeries (cut in thin slices)

• 1 medium carrot (cut into thin slices)

• 2 medium potatoes (peeled and cut into small dices)

• 1 bayleaf

• ½ teaspoon dried Italian herbs

• 3 can clams (juice drained and reserved)

• 12 oz bottle clam juice

• 28 oz can tomatoes (diced)

• 4 tablespoon miso

• 1 teaspoon fresh parsley (chopped)

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1. In a medium pot, sauté leeks and garlic with vegetable oil until translucent. Add carrots, celery, diced tomato, clam juice (from can and bottle), bay leaf and Italian herbs stirring frequently for 20 minutes in medium heat

2. Add clams and potato and cook 10 minutes 

3.  Season with Red Miso and pepper, garnish with parsley

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Ingredients:

• 1 ripe avocado 

• 2 slice of bread

• 2 tbs of Hakouya White Miso 

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1. Remove the pit from avocado and slice thinly

2. Toast slice of bread, spread white miso and  top with avocado slices

Ingredients:

• 1 small onion (chopped)

• 1 clove garlic (chopped)

• 1/2 lb yukon potatoes (cut into small cubes)

• 1 carrot (cut into small cubes)

• 4 cups chicken stock

• 2 cups corn (puree 1 cup corn as desire)

• 3 - 4 tbsp Hakouya white miso

• 1 tsp black pepper

• 1 tbsp parsley (chopped)

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1. Sauté  onion and  garlic until translucent  Add potatoes, carrots and chicken stock and bring to a boil Simmer for about 10 minutes, or until potatoes are tender

2. Add corn and bring soup back to a boil  Cook for a few minutes

3. Season with White Miso and pepper, garnish with parsley

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Ingredients:

• 1 tbsp of White Miso

• 3 tbsp of Olive Oil

• 1 tsp of Ground Cumin

• 1 can Garbanzo Beans (14.5oz)

• 1 Clove of Garlic                                          

• Salt and Pepper

 

1. Combine all ingredients in a food processor

2. Blend until smooth, adding the reserved bean liquid or water to obtain desired consistency

​Ingredients:

• 1 cups jasmine rice

• 1/2 cup kimchi, coarsely chopped 

• 1 tablespoon kimchi juices 

• 1 tablespoon red miso 

• 1/2 teaspoon sesame oil

• 2 tablespoons canola oil

• 1 green onion, thinly sliced

• 1/4 bunch spinach, chopped

• 2 eggs​

   Optional - Add Pork, chicken, fish or seafood 

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1. In a small bowl, whisk together red miso, kimchi juice, and sesame oil

2. In an another small bowl, whisk eggs. Heat 1 tablespoon canola oil in a large skillet over medium high heat. Cook eggs to make scramble and set aside 

3. In the same skillet, add 1 tablespoon canola oil, add green onion and cook, stirring about 2 minutes

4. Stir in kimchi, rice, spinach and kimchi juice mixture, cook about 2-3 minutes. Add scramble eggs and stir, and serve

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Ingredients:

• 4 slices of Fish (Salmon, Cod) or Tofu

• 3 tbsp of red Miso

• 1 tsp of Sesame Seed

• 1½ tsp of Sugar

• 1 tsp of  Soy Sauce

• 1 tsp of Sesame Oil                                 

 

1. Mix all ingredients except fish/Tofu

2. Salt and pepper fish/Tofu and grill it in toaster oven about 7-10 min

3. Spread miso mixture on the fish/Tofu and grill another 3-4 min

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Ingredients:

• 2 tbs Unsalted butter​

• 3 tbs of Red Miso 

• 2 slice of bread

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1. Soften butter and mix with Hakouya red Miso

2. Toast slice of bread, spread Miso butter