Put the ingredients marked with an A. into a non-stick pan, and heat over low heat while mixing with a spatula (It burns easily, so watch carefully.)
When it's bubbling lightly, mix with the spatula for another 4 to 5 minutes. Turn off the heat and leave to cool.
When the miso has cooled down, add the chopped shiso leaves and mix.
Divide into small portions and freeze - it's handy to have.
Use this miso to add a delicious flavor to simmered daikon radish (furofuki daikon), simmered konnyaku and chicken dumplings and more.
I used the miso on boiled bamboo shoots with bonito flakes.
I just put a little on top of cold tofu.
Story Behind this Recipe
I always have sansho leaf miso and shiso leaf miso in stock.
The miso sauce soft and so it's easier to use. I always have either shiso miso or sansho leaf miso on hand and stocked in the freezer. Even my children who don't like pungent herbs love this miso. Use in all kinds of vegetable, meat and fish dishes.