Miso Spice

Limiting miso to soup is like limiting Parmesan to pasta. For starters, you can dry it and turn it into a condiment (which happens to be reminiscent of Parmesan). Use this to season a whole fish, croutons or bread crumbs; sprinkle the top of bread with it before baking; warm it in sesame or peanut oil for a bagna-cauda-style dip.

Ingredients

• ½ cup miso

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    68 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 1281 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1/4 cup

Preparation

1. Heat the oven to 175. Line a baking sheet with parchment paper. Smear the miso in an even layer, as thinly as possible, over the parchment. It’s O.K. if it’s ragged around the edges or even a little thick in places.
2. Bake, undisturbed, until large pieces of miso peel easily from the paper, about 3 hours. Turn the pieces and bake on the other side, until the miso crumbles easily, another 3 to 4 hours.
3. Let the miso cool, then crumble it with your fingers or grind finely in a spice mill or designated coffee grinder.(It keeps in the fridge in a sealed jar for months.)

• Cayenne or other ground chilies; ground kombu or crumbled nori; sesame seeds.
• Season a whole fish, croutons or bread crumbs; sprinkle the top of bread before baking; warm it in sesame or peanut oil for a bagna-cauda-style dip.