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Jul 28, 2007 07:26 AM

Miso Glazed?

The jfoods have been reducing fats and increasing flavors recently and lots of recipes jfood finds calls for a miso glaze. Looking through the grocers is not helping him find what he thinks is the right ingredient.

So what should jfood look for?

Is it a powder, a paste, a liquid?

This will be absolutely basic to some of you but is confusing the heck out of jfood.


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  1. Most things called 'miso glazed' are spread with a mixture of miso and honey (or brown sugar or mirin) before being baked, broiled or grilled.

    I'm not sure you're going to find something in the supermarket called miso glaze. You just have to mix the miso and the honey together yourself.

    3 Replies
      1. re: jfood

        Miso, in its most common form, is a paste. It's often sold in margarine tub-sized containers, near the tofu in the refrigerated section, and if you don't see it there you can always find it in Japanese or Chinese grocery stores.

        Miso paste comes in different varieties -- white, or light miso, and red, or dark miso. I'd start with the white miso, as it's milder in flavor, and also probably what most recipes you're looking at have in mind.

        1. re: operagirl

          on the to-do list today as the weather looks a little non-poolish today.

    1. Miso glaze = miso paste mixed with at bit of lemon or lime juice and possibly a bit of sugar. Today we grilled eggplant rounds brushed with oil. When turned, brush on miso mixed with lime juice. Simple--and good enough that there were no leftovers.

      1. So glad you asked this question. I have often had miso glazed fish at restaurants, and it is delicious. I also thought this was some type of soy sauce type mixture you could buy in a jar. Off today to the Asian market.

        1 Reply
        1. re: mschow

          I know William-Sonoma has a premade one in a jar. Can't vouch for its quality, though, as I've never tried it.

        2. You can find a wider variety of miso paste in Asian grocers if you're near one. I think it's worth it to find one without msg, but that's my preference & in Asian grocers there's little $$ difference. I love miso paste on fish particularly (also healthy healthy) - like in this recipe. Good luck with expanding your flavors!!

          4 Replies
          1. re: bbc

            i agree-- you can find white miso in any grocery store (refrigerated section, often by the tofu, sometimes by the yogurt though)-- but the best selection is in asian supermarkets. i always have a few kinds of miso in the fridge the same way i have a few kinds of cheese-- but the miso keeps indefinitely.

            white miso is mildest and is a gateway drug to stronger red misos, barley misos, etc.-- in general the lighter the color of the miso the milder the flavor will be. my preference is to buy the most natural (traditional) types of miso, with no added preservatives or msg

            natural food stores have good selections of miso too, often local artisanal brands worth checking out, and usually without msg.

            couple of topics on miso:


            1. re: soupkitten

              On a similar note, how long will an open container of miso stay good in the fridge?

              1. re: QueenB

                i've never had miso go bad before i've used it up, Queen B! i think the longest i've kept miso is 2 years, but most is used up far quicker than that. in japan it's common to keep your miso, unrefrigerated & on the kitchen counter, until it is used up-- it just *doesn't* go bad in my experience.

                i refrigerate the miso in its original packaging if it comes in a little plastic tub; for vacuum packed miso i usually empty it into a glass jar and keep it in the door of the fridge--well labeled (or i run into the problem Louise describes below)!!!

          2. Fair warning: some varieties of miso look exactly like peanut butter. A rude suprise if you're making a sandwich.

            Miso paste (not glaze) is also the basis for miso soup.