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Miso, the Japanese paste of fermented soy beans, packs an umami punch. It adds an extra-savoury dimension to soups, marinades and salad dressings, and once you've tried miso butter, you'll never look back – grilled shiitake mushrooms with umami butter, or the snapper with broccolini and nori-miso butter? And don't just limit miso to mains. It works wonders in desserts too, adding a pleasing salty counterpoint to sweets.