Misoyaki Spice Blend
Misoyaki Spice Blend
Umami & Citrus blend
Blended from miso powder, ginger root, sea kelp, citrus peel, and soy, these staple ingredients of the Japanese kitchen combine to form the ideal expression of umami. Used primarily as a rub or in marinades for freshly caught ocean fish, simply cooked under the broiler or on the charcoal grill. Misoyaki is the quintessential seasoning for wild caught sablefish, halibut and salmon or line caught swordfish and mahi-mahi.
Main Ingredients: red miso powder, ginger, citrus peel, organic sea kelp
Deliciouser with: seafood, roasted mushrooms, top vanilla ice cream
Check out our Spiced Nuts recipe
Suggested Uses:
Dry rub salmon, snapper and sablefish
Use in a marinade with canola oil and lemon for black cod, swordfish and tuna
Marinate chicken and pork with Misoyaki, oil, lemon and soy sauce
Mix with Japanese mayonnaise, sour cream and a splash of rice wine vinegar - use as a dip for chips and fresh vegetables or a sauce for grilled and fried fish
Season roasted mushroom dishes
Use to season warm potato salad with bacon, hard cooked egg, scallions, rice wine vinegar and mayonnaise
Use as a finishing seasoning on grilled fish and chicken at the table
Add to Japanese mayonnaise with rice vinegar and ginger for a twist on shrimp cocktail
Whip Misoyaki with one egg white and toss with pistachios, cashews, almonds or pecans- slow roast in the oven
Top vanilla ice cream with a sprinkle of Misoyaki and toasted nuts
Add to meringue recipes for a zingy twist