Snacks & Sides
Key
diet key
Gluten Free
Vegetarian Option
Vegan Option
Dairy Free
Savory Salmon Waffle (2 servings)

Ingredients:
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2 Cauliflower Green Waffles (Gluten and dairy free)
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you can find out where they're sold here:
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Cream cheese (We use almond cream cheeze)
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Smoked Salmon or lox (also works with leftover miso baked salmon!)
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Sprouts (Mizuna, scallion, or sunflower are great!)
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White or chickpea miso
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Toast waffles according to package instructions
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Spread a thin layer of miso.
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Spread a thicker layer of cream cheese on top
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Press sprouts into the cheese so they don't fall everywhere.
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Pile on the salmon! Garnish with a sprout or two.
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Eat your bougie breakfast and smile :)
Avocado toast with miso Dressing (2 servings)

Ingredients:
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1 ripe avocado
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2 slice of bread
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2 Tbsp of Miso Dressing
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Remove the pit from avocado and scoop out using a big spoon. Mash it up in a bowl with a fork and add miso Dressing
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Toast slice of bread and spread avocado
Potato pancake with Miso Dressing (2 servings)

Ingredients:
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2 medium potatoes
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1/2 Carrot
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2 green onion
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1 Egg
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2 Tbsp Potato starch
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1 tsp Sesame oil
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Salt and pepper
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4 Tbsp Miso Dressing
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Cut potatoes and boil until tender. Drain the potatoes and mash
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Cut carrot into thin strips and green onion into small pieces
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In a large bowl, combine all ingredients except Miso Dressing
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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
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Pour Miso Dressing over the pancake generously!
Egg Salad on toast or sandwich with Miso Dressing (2 servings)

Ingredients:
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3 Chopped hard boiled eggs
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4 Tbsp Hakouya Miso Dressing
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2-4 slices of bread
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Boil eggs and then peel the eggs.
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Chop the eggs, put in a bowl, add miso Dressing and stir until well combined
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Serve egg salad on toasted bread or make sandwich
Grilled Miso Onigiri (Rice Balls) (4 balls)

Ingredients:
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400g Cooked rice (divided into 4)
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4 tsp Miso (divided into 4)
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Vegetable oil for grill
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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
Avocado toast with White Miso (2 servings)

Ingredients:
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1 ripe avocado
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2 slice of bread
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2 Tbsp of Hakouya White Miso
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Remove the pit from avocado and slice thinly
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Toast slice of bread, spread white miso and top with avocado slices
Vegan Cheddar Spread (2 servings)

Ingredients:
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3 Tbsp Kite Hill Almond Cream Cheese spread
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1 Tbsp White miso
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1 Tbsp Nutritional yeast
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Mix all ingredients together
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Great for bagels, crackers, sandwiches and burgers.
Miso Cumin Hummus (6 servings or 1.5 cups)

Ingredients:
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1 Tbsp of White Miso
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3 Tbsp of Olive Oil
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1 tsp of Ground Cumin
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1 can Garbanzo Beans (14.5oz)
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1 Clove of Garlic
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Salt and Pepper
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Combine all ingredients in a food processor
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Blend until smooth, adding the reserved bean liquid or water to obtain desired consistency
Miso Butter with red Miso (2 servings)

Ingredients:
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2 Tbsp Unsalted butter (Use Miyoko's Butter for Vegan/DairyFree)
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3 Tbsp of Red Miso
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Soften butter and mix with Hakouya red Miso
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Spread on toast, pancakes, or anything you'd use butter on!