I can get into a . . . let’s say, food rut! Anyone out there like me? It is so easy to make the same rotation of meals week after week. Going through the same revolving door . . . day in and day out. I don’t want to think I am that boring but sometimes . . . well, I am just that boring. Isn’t that what restaurants are for? Common on, anyone who has kids, especially picky eaters, knows meal time is better off safe than ending up completely sorry! But sometimes trying something new is exactly what one needs. And guess what . . . the surprise is finding out if you like it! I always tell my kids, “you will never known unless you try it!” So today I am practicing what I preach and trying something new . . . Miso!
Miso is a traditional Japanese paste produced by fermenting rice, barley and/or soybeans. The end result is a thick paste used in sauces, spreads, to pickle vegetables or meats and mixing into soups. It is a culinary staple in Japan. If you haven’t added miso into your kitchen, now is the time. So, get out to the store and buy some . . . it might just become a staple in your home! Oh no, the revolving door again!!
Miso is high in protein and rich in vitamins and minerals. It is typically salty, but it’s flavor and aroma depend on the ingredients used to make it and the fermentation process it underwent. Varieties of miso are described to be either salty, sweet, earthy, fruity and savory . . . so find the one that you like. Or try all of them . . . no revolving doors for you!
Except for having miso soup at sushi restaurants, I am a newbie to miso . . . and that is the fun of it all! I am in the exploration phase! As a beginner to miso, I have started adding miso paste into salad dressings. Today I wish to share one with you . . . Sesame Miso Vinaigrette! Miso, anyone? I knew you had an adventurous spirit! What are you waiting for? Let’s get into the kitchen and start shaking up this simple vinaigrette!
Sesame Miso Vinaigrette
Makes approximately 3/4 cup
3 tablespoons water
3 tablespoons walnut oil (*or oil of your choice)
2 tablespoons rice vinegar
2 tablespoons miso (*I used brown rice miso)
1 tablespoon pure maple syrup
1 tablespoon white tahini paste
Combine all ingredients in a glass jar. Shake well before using.
I absolutely love this dressing on steamed veggies! Tonight, it will be some steamed broccoli with Sesame Miso Vinaigrette . . . YUMMY! But I have used it on this salad bowl of steamed sweet potatoes & broccoli, raw purple cabbage, cooked lentils and brown basmati rice and yes, it was delicious!
Another time, I used it as a dip for my brown rice nori roll . . . again a winning combination.
Get creative and try new ingredients & new flavors . . . your taste buds will thank you!
To shaking it up a bit . . . one jar of Sesame Miso Vinaigrette at a time! Hugs, M.