MISO BUTTER

These pellets of umami-packed butter are designed to be kept frozen – ready to be stirred through soups and sauces or melted over steaks or fish.

Shop Cooks' Ingredients Miso Butter

Stir into soups and sauces.
Melt onto warm steaks or meaty fish fillets such as monkfish.
Add a spoonful to bowls of ramen.
Spread on toast for a satisfying snack that works in a similar savoury way to Marmite.
Melt and drizzle over steamed white asparagus and top with fresh parsley.
Spread over baked sweet potatoes instead of regular butter.
Sizzle scallops in miso butter for extra richness.
Add to a chocolate brownie mix.
Use in a roux for making roasting pan-juice gravies.

Corn on the cob with herby miso butter

This is also brilliant cooked on the barbecue.

Add 3 chopped salad onions, 1 tbsp chopped parsley and the very finely chopped zest of 1 lemon to 50g defrosted Miso Butter. Beat to combine and season well.
Set a griddle pan over a medium-high heat. Brush 4 corn cobs with oil and lay on the pan. Cook for 12-14 minutes, turning occasionally, until tender and charred in places (you can press a pan lid down on top to help the charring). Transfer to a plate, grind over some black pepper, then slather over the herby miso butter. Serve at once.

Miso is a great source of the fifth taste – umami. It’s a word that wouldn’t have been recognised at the start of the last century. It was only identified as a distinct taste (joining sweet, sour, bitter and salty) by Japanese scientist Kikunae Ikeda in 1907.

MISO BUTTER

These pellets of umami-packed butter are designed to be kept frozen – ready to be stirred through soups and sauces or melted over steaks or fish.

Shop Cooks' Ingredients Miso Butter

What does miso butter taste like?

Unctuously creamy and packed with deeply savoury flavour.

tips, tricks & hacks

Stir into soups and sauces.
Melt onto warm steaks or meaty fish fillets such as monkfish.
Add a spoonful to bowls of ramen.
Spread on toast for a satisfying snack that works in a similar savoury way to Marmite.
Melt and drizzle over steamed white asparagus and top with fresh parsley.
Spread over baked sweet potatoes instead of regular butter.
Sizzle scallops in miso butter for extra richness.
Add to a chocolate brownie mix.
Use in a roux for making roasting pan-juice gravies.

EASY meal IDEA

Corn on the cob with herby miso butter

This is also brilliant cooked on the barbecue.

Add 3 chopped salad onions, 1 tbsp chopped parsley and the very finely chopped zest of 1 lemon to 50g defrosted Miso Butter. Beat to combine and season well.
Set a griddle pan over a medium-high heat. Brush 4 corn cobs with oil and lay on the pan. Cook for 12-14 minutes, turning occasionally, until tender and charred in places (you can press a pan lid down on top to help the charring). Transfer to a plate, grind over some black pepper, then slather over the herby miso butter. Serve at once.