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

Featured Recipes:

• Salmon & Cauliflower

• Spiced Nuts

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