Miso

Sendai Miso/Shoyu Co., Ltd.

Established in Sendai in 1919. We have sorted soybeans grain by grain for more than half a century and produced Sendai Miso in accordance with the fundamental principles of "Choice," "Safe" and "Additive-Free." Genuine Sendai Miso took home the Gold Grand Prize from Monde Selection in 2007.

Genuine Sendai Miso

A fridge-friendly 750 g plastic tub of akamiso (red miso) paste made from soybeans, rice and salt. The long fermentation period produces a darker color (reddish brown) and the light taste of perfect collaboration between soybeans and rice. With its ability to absorb strong odors, Genuine Sendai Miso goes great with meat and fish.

Panfried Swordfish with Miso Caponata

Panfried Swordfish with Miso Caponata
Ingredients: (serves 4)
Swordfish..........4 fillets
Lemon juice ............ 1/2
Cherry tomato..............4 (cut into wedges)
Garlic................1 clove (minced)
Chili pepper................1 (sliced)
Japanese eggplant ....2
Onion.................. 3.5 oz (diced)
Tomato (ripened)........1
Red pepper..............1/2 (diced)
Salad oil ............6 tbsps
Salt and pepper to season
Flour and butter to coat
Miso Sauce:
Mix all in a bowl Sendai Miso ......2 tbsps
Sugar..................2 tbsps
Sake..................2 tbsps
Chicken broth ....3 tbsps

How to cook
1. Hull tomato and eggplants and cut them into 3/4 inch dice.
2. In a skillet, heat oil, cook eggplants until wilted and set aside.
3. Add and cook garlic until aromatic in the skillet, add chili pepper, onion, red pepper and tomato. And cook for 8 minutes over medium heat. Add Miso Sauce and eggplant.
4. Cut Swordfish fillets in half and season with salt and pepper. Coat with flour and butter both sides. Pour salad oil in a large skillet; place over high heat. Add swordfish fillets; cook until browned, about 3 minutes on each side. Add lemon juice.
5. On a plate, place 4 on a bed of 3 and garnish with cherry tomato wedges.

Hanamaruki Foods Inc.

White Miso/Red Miso

Light colored soybean paste with rich fresh flavor. Packed in tin can (waterproof). Dark colored smooth soybean paste that has mellow flavor. Packed in tin can (waterproof).

Marinated Vegetables with Miso

How to cook
1. Mix all the marinade ingredients in a bowl and whisk well.
2. Cut all the vegetables into bite-sized pieces.
3. Peel eggshells.
4. Place vegetables and quail's eggs in a large bowl, add marinade and toss to coat well. Cover and refrigerate for at least one hour

Fundodai International Co., Ltd.

Fundodai Miso Paste

Fundodai Miso Paste is made using traditional techniques. We offer miso paste, barley miso paste and rice-barley mixed miso paste. They have light color, a gentle fermented aroma, and a sweet, rich taste. Our customers currently prefer the rice-barley mixed type.

Maruya Hatcho Miso Co., Ltd.

Miso Sause 500 ml

HIBIKI Corporation

Miso Sauce 500 ml Utamaro Miso Dip