Miso Paste 2.000

Michael Temchine for The Washington Post

Cooking for One Feb 3, 2010

This simple combination reduces the pungency of miso without robbing it of its depth. Use it as a marinade for meat or fish, in stir-fries, as a simple crudite dipping sauce or as a quick addition to a roasted sweet potato.

It also can be the base of a vinaigrette or a mayonnaise sauce. Cookbook author Harumi Kurihara calls for awase miso, which is a mix of red and white, but other mild miso can work well, too.

Make Ahead: The paste can be refrigerated in an airtight container for up to 3 weeks.

Servings: 2 cups
  • 13 ounces miso , preferably awase or a combination of red and white (see headnote)
  • 1/2 cup sake
  • 1 cup mirin
  • 1/3 cup superfine sugar


Combine the miso, sake, mirin and sugar in a medium saucepan over medium heat. Once bubbles start to form on the surface, reduce the heat to medium-low or low, and cook for about 20 minutes, stirring occasionally so it does not burn, until the liquid has reduced slightly.

Transfer to a container and cool completely; cover tightly and refrigerate for up to 3 weeks.

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Recipe Source

Adapted from Harumi Kurihara's "Everyday Harumi" (Conran, 2009).

Tested by Joe Yonan.

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Email questions to the Food Section at food@washpost.com.