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Miso has been a recent addition to my kitchen and now I cannot imagine how I lived without it! This ingredient, in addition to be great to cook with, has almost magical health benefits. 

Read more in today's iSPICE that features two of my favorite writers – cookbook author Robin Asbell and blogger Joseph Erdos. 

And then there is the recipe by the totally superb John Ash. I adapted a recipe from his One on One cooking book – the perfect miso glazed salmon. You have to check it out! It could be what is for dinner tonite! ( Many thanks to my friend Diana Burrell who introduced me to this recipe a while ago). 

I served mine with pickled radishes from H Mart.



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  1. After wandering every aisle of an Asian market near my home, I finally found white miso where I didn’t expect it — in the refrigerated case. Needless to say, I’m not very familiar with Asian cooking. But I was dying to try this recipe from Gourmet magazine for Miso-Glazed Tuna Kebabs:

    One word: Wow. It was definitely worth the hunt. As Monica says, I can’t imagine how I lived without this stuff. It’s a flavor explosion! Now I’m going to get more daring and add it to soups as you recommend. Thanks!

  2. Cynthia – Thanks for the tip on where to find it! I’ve done my share of wandering around Asian markets with no luck.

    Monica – Is the refrigerated section the place to look in all markets? In a tub? Glass container? Seriously, I’ve looked all over for miso in the past. I usually shop Korean Korner or Maxim’s, but could try H Mart in Wheaton if they have it.

  3. Thanks, Cynthia!

    Yes, Karen – look for it in the refrigerated section. It comes in small plastic tubs.

  4. Miso is also available @ some upper end super mkts (eg, Whole Foods) and health food stores. Always is refrigerated – due to fermented contents. Some comes in a glass jar, others in plastic tub.

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