Miso Spice

Name: Miso Spice
Total time: 7 h
Yield: About 1/4 cup
Cuisine: japanese
Ingredients: 1/2 cup miso

By Mark Bittman

Total Time: About 7 hours, almost completely unattended
Rating: 4(52)
Comments: Read comments

Limiting miso to soup is like limiting Parmesan to pasta. For starters, you can dry it and turn it into a condiment (which happens to be reminiscent of Parmesan). Use this to season a whole fish, croutons or bread crumbs; sprinkle the top of bread with it before baking; warm it in sesame or peanut oil for a bagna-cauda-style dip.

Featured in: Eat: Umami Dearest:

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Ingredients

Yield:About ¼ cup

½cup miso

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 175. Line a baking sheet with parchment paper. Smear the miso in an even layer, as thinly as possible, over the parchment. It’s O.K. if it’s ragged around the edges or even a little thick in places.
Step 2
Bake, undisturbed, until large pieces of miso peel easily from the paper, about 3 hours. Turn the pieces and bake on the other side, until the miso crumbles easily, another 3 to 4 hours.
Step 3
Let the miso cool, then crumble it with your fingers or grind finely in a spice mill or designated coffee grinder.(It keeps in the fridge in a sealed jar for months.)

Tips

Cayenne or other ground chilies; ground kombu or crumbled nori; sesame seeds.
Season a whole fish, croutons or bread crumbs; sprinkle the top of bread before baking; warm it in sesame or peanut oil for a bagna-cauda-style dip.