Hiyashi Chuka (Japanese Chilled Ramen)
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Miso
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Ingredients

Sauce

  • 3 tbsp. Jorinji White Miso*
  • 3 tbsp. White Vinegar
  • 2 tbsp. Almond Milk
  • 2 tbsp. Water
  • 1 tbsp. Canola Oil
  • 1 tbsp. Sesame Oil
  • 2/3 tbsp. Sugar

Others

  • 3 oz Cucumber
  • 3 oz Tomatoes (Reg. or Mini)
  • 1 Egg
  • 2 servings Ramen Noodle
  • Sesame Seed, Nori to taste

Directions

1. Put all the <A>ingredients into a bowl and mix well.
2. Julienne slice the cucumber.
3. Slice the tomatoes (reg.) or cut into quarters (mini).
4. Mix a whole egg. Cook it like a crepe with a frying pan on medium heat. Thinly slice it.
5. Bring a large pot of water to a boil. Add noodles, stir, and boil until soft. Drain and rinse them under cold water. Drain well.
6. Divide noodles between shallow bowls.
7. Put veggies and sliced eggs onto the noodles.
8. Pour sauce over them.
9. Top with sesame seeds and nori to taste.

Additional Suggestions
– Thinly sliced ham, boiled shrimps, boiled bean sprouts are also good for this recipe.

 

Original Recipe
Miso Pork Chowder
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Ingredients

  • 1/4 lb shoulder Pork
  • 1/2 onion (1/4lb)
  • 2 carrots (1/4lb)
  • 1/4 apple
  • 1 potato (1/2lb)
  • 1/4 leek
  • 1/4 bell pepper
  • 3 mushrooms
  • 1-2 celery stalks(1/4lb)
  • 1 stem kale
  • 1/2 tbsp. garlic, minced
  • 2 thick slices ginger
  • 1 tbsp. olive oil
  • 1/2 tbsp. white wine
  • 1/4 tbsp. balsamic
  • 16 oz water
  • 2-3 tbsp. Jorinji White Miso
  • salt and pepper, to taste

Directions

1. Dice pork and veggies.
2. Put a pinch of salt (not included in recipe) onto pork.
3. In a pressure cooker medium heat add olive oil, garlic and ginger.
4. Add pork and stir until surface becomes golden color.
5. Add all veggies and stir for a couple minutes.
6. Add white wine, balsamic and Jorinji White Miso.
7. Heat for 15minutes after pressure cooking starts.
8. After pressure is released, mix chowder well and adjust with salt & pepper.

*You can add any kinds of meat/fish and veggies as you like!
*Sour cream and minced chive/green onion are nice toppings.

Original Recipe
Miso Chicken
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Ingredients

  • 1lb Boneless, skinless chicken breasts

Miso Marinade

  • 2 tbsp. Jorinji White Miso*
  • 2 tbsp. Strawberry Jam
  • Salt and Pepper

*Any kind of Jorinji Miso works well!

Directions

1. Slice chicken breasts into 1/4 inch pieces.
2. Put the marinade ingredients into a plastic bag and squish them well.
3. Put chicken pieces into the plastic bag and squish all the ingredients together to mix well.
4. Seal the bag tight and keep in the fridge to marinate for 2-3 days (or at least overnight).
5. Slowly cook the chicken pieces in a frying pan over a medium low heat.
6. Add salt & pepper to taste.

Additional Suggestions
– Adding peanut butter or almond butter when cooking the chicken can  enhance your experience!
– Avoid using high heat because this may cause the marinade to burn easily and create a bitter after taste.

 

Original Recipe
Ethnic Miso Sauce (Mild & Spicy)
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Ingredients

Ethnic Miso Sauce Ⅰ  – MILD –

Ingredients
<A>
4 tbsp. Jorinji Goma Miso Sauce
2 tbsp. Soy Milk or Coconut Milk
2 tsp. Peanut Butter
2 tsp. Rice Vinegar
1 tsp. Toasted Sesame Oil
1/2 tsp. Dijon Mustard

<B>
1/8 – 1/4 Sliced Lemon
Salt

Directions

Directions
1. Put all the <A>ingredients into a bowl.
2. Mix well.
3. Squeeze sliced Lemon wedge into the bowl.
4. Add salt to taste.

Ethnic Miso Sauce Ⅱ – SPICY –

Ingredients
<A>
3 tbsp. Jorinji Goma Miso Sauce
1 tbsp. Fish Sauce
1 tbsp. Rice Vinegar
1 tbsp. Sweet Chill Sauce
1 tsp. Sugar
1 tsp. Toasted Sesame Oil

<B>
1/4 Sliced Lemon
5 – 6 stems Chopped Cilantro to taste

Directions
1. Put all the <A>ingredients into a bowl.
2. Mix well.
3. Squeeze sliced lemon wedge into the bowl.
4. Add chopped cilantro and mix well.

Additional Suggestions
Great for spring rolls (fresh/fried), chilled noodles, tofu, salads, etc!

Original Recipe
Chilled Miso Potage
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Ingredients

Ingredients
<A>
6 oz Thinly Sliced Potatoes
4 oz Thinly Silced Onions
1 – 2 cloves Garlic
1 cup Water
1 cup Soy Milk
1/2 tbsp. Olive Oil
1 – 1.5 tbsp. Jorinji White Miso

<B>
Salt to taste 
Olive Oil, Pepper, Chopped Green Onions or Chives to taste*3

Directions

Directions
1. Heat up olive oil in a pot. Fry onion, garlic & potatoes on medium heat until they become translucent.
2. Put water into the pot & cook until potatoes become soft. 
3. Turn off the heat & put them in a food processor*1.
4. Add Soy Milk, Jorinji White Miso & Salt & mix well.
5. Chill in the fridge*2.
6. After pouring the potage into the bowls, sprinkle olive oil, Pepper & chopped green onions or chives as a garnish.

Additional Suggestions
*1: Repeat process until all ingredients are mixed.
*2: It’s also delicious hot!
*3: You can add anything as garnish! Herbs are definitely good. Dairy foods like fresh cream, sour cream, yogurt are great!

Original Recipe
Goma Miso TONJIRU Ramen
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Ingredients

<A>

  • 3oz Daikon
  • 2oz Carrots
  • 1oz Burdock (Gobo)
  • 1oz Leeks
  • 1/2 tsp. minced Ginger

<B>

  • 4 oz Pork Rib/Loin
  • 1 tsp. Sesame oil
  • 4 cups Water
  • 4-5 tbsp. Jorinji Miso
  • 2 servings Ramen Noodle
  • Jorinji Goma Miso Sauce, Chopped Green Onions, La-yu Chili Oil to taste

Directions

1. Peel daikon, carrots. Wash dirt off the burdock. Cut daikon into quarter-rounds about 1/8 inch thick. Cut carrots into half-rounds about 1/8 inch thick. Cut burdock diagonally into thick half-rounds. Cut leeks into quarter-rounds about 1 inch thick. Cut pork into small bite-sized pieces.

2. Add sesame oil into a pot on medium heat. Stir fry <A> on medium heat until radish becomes semi-translucent.

3. Add pork and stir fry until the surface whitens.

4. Add water and bring to a boil on medium heat.

5. Turn the heat to low and simmer until the veggies become tender.

6. Stop heating and add Jorinji Miso.

7. Bring a large pot of water to a rapid boil. Add ramen noodles, stir, and boil 3 minutes. Drain well.

8. Divide noodles between the bowls and pour soup into them. Top with Jorinji Goma Miso Sauce, green onions, and la-yu chili oil to taste.

Original Recipe
Stir Fry Veggie
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Ingredients

<A>

  • 1/4 Cabbage
  • 1/2 Red Bell Pepper
  • 1/4 Red Onion

Othres

  • 3 Green Onions
  • 2-3 tbsp. Canola Oil
  • 1/2 tsp. Salt
  • 4-6 tbsp. Jorinji Goma Miso Sauce
  • Pepper, Toasted Sesame Oil to taste

Directions

1. Chop all veggies.

2. Heat a pan over high heat until hot.

3. Add canola oil, <A> ingredients & salt.

4. Stir fry for a few mins on med heat.

5. Add Jorinji Goma Miso Sauce & green onion, mix well.

6. Add pepper & toasted sesame oil to taste.

Additional Suggestions

*1: Great for rice bowl (don) style!
*2: You can add any kind of veggies, meat & age(deep fried tofu).

Original Recipe
Jorinji Loco Moco
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Ingredients

Meat Patties

  • 0.7 lb Ground Beef*1
  • 0.3 lb Ground Pork*1
  • 1.5 tbsp. Jorinji Shio-Koji*2
  • 0.5 lb Sliced Onions
  • 3 tbsp. Panko
  • 2 Eggs
  • Nutmeg, Pepper to taste

Others

  • 1 tsp. Canola Oil
  • 4 cups Cooked Rice
  • 4 Leaves Sliced Lettuce
  • 1 Sliced Tomatoes
  • 4 Fried Eggs
  • 8 tbsp. Jorinji Goma Miso Sauce

Directions

1. Mix the beef, pork & Jorinji Shio-Koji roughly into a bowl.

2. Fry the onions on medium heat until it become translucent.

3. After the onions cool down, add the remaining ingredients of the meat patties into the bowl. Mix them well.

4. Divide the mixture into 12 pieces and form them into round balls about an inch thick.

5. Heat a pan over medium heat until hot, & then add canola oil. Place the patties onto the pan & fry until they’re golden brown on one side. Flip the patties & fry until they are thoroughly cooked.

6. Serve a generous mound of hot rice onto a plate or bowl – with lettuce & tomatoes on the side. Place 3 patties & a fried egg on top. Finally pour Jorinji Goma Miso Sauce over everything.

 

Additional Suggestions

*1: This ratio of beef to pork is popular in Japan, but you can change it.
*2: If you don’t use Jorinij Shio-koji, use 3/4 tsp of salt instead.
*3: Toppings : cheese, avocadoes & toasted sesame seeds are great!

Original Recipe
Miso Tofu
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Ingredients

  • Half Block of Firm Tofu*1

Miso Marinade

  • 3 tbsp. Jorinji White Miso
  • 1 tbsp. Water

 

Others

  • Cracker or Sliced Baguette Olive Oil, Lemon, Pepper and Herbs to taste

Directions

1. Mix the marinade ingredients into a bowl.

2. Spread the 1/4 of Miso Marinade onto the bottom of a container.

3. Put the half block of tofu into the container.

4. Spread the rest of the Miso Marinade on all around the tofu.

5. Wrap a plastic wrap around the tofu & put a lid onto the container & keep it in the fridge to marinate for 1 – 2weeks*2.

6. Remove the miso marinade*3 from the tofu.

7. Mush or slice the tofu as desired.

8. Put the tofu on a cracker or sliced baguette, and add some olive oil, squeezed lemon juice, pepper and herbs.

 

Additional Suggestions

*1: Cut 1lb block of tofu horizontally into halves.
*2: The longer you marinade, the more cheesey.
*3 You can eat the miso marinade with the tofu.

Original Recipe