Miso Soup (4 servings)


For Japanese fish stock makes 4 cups

  • 4 cups water

  • 5-6' konbu (dried kelp)

  • 1 cups dried bonito flakes 

*You can find "Dashi packet" at Japanese grocery store for a quick method to make dashi

For Miso Soup

  • 4 cups dashi

  • 4-5 Tbsp Hakouya Miso (Red or White)

  • 1 green onion (finely chopped)

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

  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 

Grilled rice ball with Hakouya miso paste (4 balls) 


  • 400g Cooked rice (divided into 4) 

  • 4 tsp of Hakouya miso (white or red)   (divided into 4)

  • Vegetable oil for grill 

  • Green onion    chopped into small pieces for garnish

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

Potato salad with Hakouya Miso Dressing (4 servings)


  • 1.5 pounds medium yukon gold potatoes

  • 1/4  red onion

  • A few strips of bacon

  • Green onion sliced as garnish 

  • 4 tbsp Hakouya Miso Dressing

  1. Cut potatoes in preferred size then boil in large pot until tender

  2. Drain the potatoes and cool (Cut in bite size if you cook whole potatoes) 

  3. Cut red onion and bacon in small pieces

  4. Fry bacon in a skillet over medium high heat, wipe grease and make crumbles 

  5. Mix all together with Hakouya Miso Dressing and garnish with green onion

Red clam chowder with Hakouya Red Miso (4 servings)


  • 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 Hakouya miso

  • 1 teaspoon fresh parsley (chopped)

  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 Hakouya Red Miso and pepper, garnish with parsley

Corn Chowder with Hakouya White Miso  (4 servings)


  • 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)

  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 Hakouya White Miso and pepper, garnish with parsley

Miso Cumin Hummus (6 servings or 1.5 cups)


  • 1 tbsp of Hakouya 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

Avocado toast with Hakouya miso Dressing (2 servings)


  • 1 ripe avocado 

  • 2 slice of bread

  • 2 tbs of Hakouya Miso Dressing 

  1. Remove the pit from avocado and scoop out using a big spoon. Mash it up in a bowl with a fork and add Hakouya miso Dressing

  2. Toast slice of bread and spread avocado 

Potato pancake with Hakouya Miso Dressing (2 servings)


  • 2 medium potatoes

  • 1/2 Carrot

  • 2 green onion 

  • 1 Egg

  • tbsp Potato starch

  • 1 tsp Sesame oil

  • Salt and pepper

  • 4 tbsp Hakouya Miso Dressing


  1. Cut potatoes and boil until tender. Drain the potatoes and mash

  2. Cut carrot into thin strips and green onion into small pieces

  3. In a large bowl, combine all ingredients except Miso Dressing

  4.  Heat up 1tsp of vegetable oil in a large, non-stick skillet over medium high heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 3-4 minutes on each side, until the pancakes are golden brown

  5. Serve with Hakouya Miso Dressing

Egg Salad on toast or sandwich with Hakouya Miso Dressing (2 servings)


  • 3 Chopped hard boiled eggs 

  • 4 tbsp  Hakouya Miso Dressing 

  • 2-4 slices of bread

  1. Boil eggs and then peel the eggs.

  2. Chop the eggs, put in a bowl, add Hakouya miso Dressing and stir until well combined

  3. Serve egg salad on toasted bread or make sandwich

Avocado toast with Hakouya White Miso  (2 servings)


  • 1 ripe avocado 

  • 2 slice of bread

  • 2 tbs of Hakouya White Miso 

  1. Remove the pit from avocado and slice thinly

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

Hiyashi Chuka with Hakouya Miso Dressing  (2 servings)


  • 200g dried or fresh egg noodle

  • 1 cucumber

  • 1  tomato

  • a few slices ham or chicken strips

  • 4 tbsp Hakouya Miso Dressing 

  1. Cook dried egg noodle in boiling water according to the package. Drain hot water and cool it under running water   Strain well and set aside

  2. Julienne cucumber and ham. Cut tomato into wedges.

  3. Place cool noodles and toppings in a bowl and pour over Hakouya Miso Dressing

Miso Glazed Fish or Tofu (4 servings)


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

  • 3 tbsp of Hakouya 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

Roasted Vegetables with Hakouya Miso Dressing (4 servings)


  • 1/2 butternuts squash 

  • 1 carrot

  • 2 stalks of celery

  • 1 small red onion

  • 1 red bell pepper

  • 1 head of broccoli

  • 1 small sweet potato

  • 4 cloves of garlic   

  • 1 tsp Italian spices

  • 4 tbsp Hakouya Miso Dressing


  1. Toss cut vegetables with olive oil, salt, pepper, Italian spices and chopped garlic.

  2. Spread them over baking sheet and roast them for 30 minutes (400F)

  3. Drizzle over them with Hakouya miso dressing before serving

Miso Butter with Hakouya red Miso (2 servings)


  • 2 tbs Unsalted butter

  • 3 tbs of Hakouya Red Miso 

  • 2 slice of bread

  1. Soften butter and mix with Hakouya red Miso

  2. Toast slice of bread, spread Miso butter

Kimchi Fried Rice with Hakouya Red Miso (2 servings)


  •  1 clove garlic, finely minced

  •  1 green onion, finely diced

  •  1/2 cup kimchi, cut into small pieces 

  •  1 tbsp kimchi juice

  •  2 cups cold steamed white rice (long grain)

  • 1 small bok choy, cut into small pieces

  •  1 egg

  •  1 tsp soy sauce or fish sauce

  •  1/4  tsp sesame oil


  1. Heat a pan, add 1 tsp of vegetable oil and make scramble egg and set aside

  2. Add 1 tbsp of vegetable oil in the same pan and saute garlic and green onion with vegetable oil and add kimchi

  3. Add rice and stir well 

  4. Season it with soy sauce (or fish sauce), kimchi juice and sesame oil 

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