Enokida Jozo Chili Miso
Saucy and full of subtle—not overwhelming—chili flavor, Enokida Jouzo's Chili Miso is a peppery twist on a typical umami-packed miso. With a texture perfect for spreading or glazing, this slightly sweet miso is made from rice malt and Japanese green chili peppers. Add this zippy flavor bomb on top of rice, mixed into noodles, on vegetables, fish, chicken, meat and more. Based in the Gunma Prefecture at the foot of Mt. Akagi in Maebashi City, a city known for its fermented foods, the company has been in business for over 100 years.
Enokida Jozo Yuzu Miso
Saucy and full of punchy yuzu flavor, Enokida Jouzo's Yuzu Miso is a lovely twist on a typical umami-packed miso. With a texture perfect for spreading or glazing, this slightly sweet miso is made from rice malt and yuzu, a tart citrus fruit grown in Japan. Add this citrusy flavor bomb on top of rice, mixed into noodles, on vegetables, fish, chicken, meat and more. Based in the Gunma Prefecture at the foot of Mt. Akagi in Maebashi City, a place known for its fermented foods, the company has been in business for over 100 years.
Inoue Miso Gozen Nesashi 5-Year Barrel Aged Miso
A staple in the Milk Street pantry, Japanese miso adds intense depth to all types of dishes, even sweet ones. But this one from Inoue in Naruto, Tokushima, is truly the crown jewel. Aged in wooden barrels that have been in existence since the company’s start 147 years ago, the miso is made from domestically produced rice, soybeans and salt, as well as handmade koji (malt).
While most miso typically ages for a few months to a year, Inoue’s gets its deep complexity and robust flavor from aging for a whopping five years. The result? A wonderfully special miso with rich notes of fruit, chocolate, caramel and hints of earth and wood. Use it anywhere that calls for miso—its deep flavor lends itself to applications both savory and sweet. Add to broths, pan sauces, dressings, soups, compound butters and meat marinades, or caramel, brownies, cookies and more. Even non-traditional dishes like bolognese or chili could benefit from the addition of this powerful flavoring agent.
Empress Pineapple Miso Hot Sauce
Made and bottled in Taiwan, this small-batch hot sauce features Taiwan-grown pineapples sourced from family farms and a hint of miso. Inspired by the flavor of tacos al pastor, savory miso, fruity chilies and bright, acidic pineapple combine to make a mild-to-moderate hot sauce. It’s excellent in a marinade, thanks to pineapple’s natural ability to tenderize; we love it in grilling and basting sauces. It’s also wonderful on pizza, thanks to its smooth and pourable consistency.
Aux Co. Ltd. Miso Muddler
Made in Japan, this unique tool doubles as a measuring tool and a whisk, giving you the perfect dollop of miso every time for consistent cooking. Simply dip the rounded wire end into your tub of miso, turn it and gently lift it out to get a consistently portioned blob of miso every time. Then, just stir the whisk-like tool in your pot to dissolve the miso. Bonus: No need to clean more than one utensil. Available in both small (1 tablespoon) and large (2 tablespoon) options.
Namikura Red Miso
Red Miso is stronger, saltier and more assertively flavored than yellow or white miso due to its six-month aging process and has a higher proportion of soybeans for a richer taste. This particularly interesting version has sweet flavors reminiscent of sherry and milk chocolate that are perfect for pairing with red meat and other robust dishes.
Namikura Kyoto-Style White Miso
Savory, sweet and flavor-dense, white miso is an absolutely essential pantry item. Winey-sweet, buttery and deeply rich, this organic version from Japanese family producer Namikura Miso Co. is more complex and less salty than other brands, which means it can be used more freely with soy sauce without dishes tasting overly seasoned.