Wednesday, April 23, 2014

Savory Flavor Enhancer: Miso Butter

I've read about miso butter a few times and originally thought it was some sort of special sauce, but I got really curious so I researched it and found it's literally just miso and butter mixed together.  Miso is salty fermented soybean paste, it's usually made into miso soup that you might have at a sushi restaurant or it's mixed into Asian dishes.  I finally decided to try it by having toast with butter and smear of miso paste. 

When I went to get my miso it was all dried out after sitting in the fridge with the lid off.  Oops.  Totally not my fault, the lid was really flimsy and I thought it was covered.  I still scraped some out of the least dried-up area and tried it.  Wow!  It's an amazing savory taste that I found myself really enjoying.  Actually, a few days later my mouth was watering over the idea of more miso butter on a crumpet for lunch.  So good!

Last week Sonny D and I went grocery shopping and I decided to buy a new container of miso.  I picked up a 13-ounce tub of Westbrae Natural unpasteurized white miso.
The tub of miso I bought.

Then I figured I should probably look up a more official recipe than just "a bit of miso with some butter".  I found a recipe that gave a ratio of 2 parts butter to 1 part miso, so I grabbed a small Tupperware container and combined 2 tablespoons butter with 1 tablespoon miso since I figured that amount would probably last me quite a while but wouldn't stick around so long it would go bad.  The only thing is that I keep it in the refrigerator, which means the butter is pretty much unspreadable.  I need to remember to pull it out of the fridge a little early to give it time to soften.
Easy recipe.  Miso + butter = miso butter.


I love this and it's nice to have a pre-made batch so I can quickly spread it on my morning toast or throw some on veggies.  But this probably isn't for everyone since miso is salty with  'umami' (savory) flavor.  It kind of reminds me of fish without being fishy; that's probably the fermentation.  If you're interested in trying a new neat flavor, I recommend giving it a shot.  I want to try it on corn, seems like it would be a great combo.  Can't wait to see what else I can add it to.

The neat thing is that since my miso is unpasteurized, I'm also getting the benefits of probiotics.   Yay, happy digestion!

Wanna Chat?

I turned off the 'leave a comment' feature, so if you want to share what you're thinking about this or anything else, drop me an email at jhk1013 (at) It's so much more cozy than a comment, plus we can have a real conversation!