How to eat miso paste?
Depending on what type of miso paste you’re using, one relatively new and novel way of eating the brownish/reddish miso paste is to use it as a dip for fresh vegetables such as carrots, celery and large white radish (diakon in Japanese). It can be used on its own, but if you’re not fond of the taste in the first place you might like it better mixed in with something creamy like mayonnaise or yogurt – less than half/half ratio. Miso also makes a great marinade for poultry and fish – especially salmon. Again, at it’s simplest you can use it directly; it’s quite salty so use it minimally to start and skip adding additional salt. Finally, it can be used to pickle vegetables such as daikon and carrots. This is called misozuke in Japan, but best to try these at a genuine Japanese restaurant first to see if you like them.
