Shiso Miso

Shiso Miso

Eat with hot rice, have it as an appetizer with sake or mix with meat and vegetables. This shiso miso is so useful. It's best if it's on the soft side.

Ingredients: An easy to make amount

Shiso leaves (coarsely chopped)
A. Miso
500 g
A. Sugar
250 g
A. Sesame seeds, sake, mirin
4 tablespoons each
(Sansho leaves instead of the shiso - optional)
(70 g)


1. 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.)
2. When it's bubbling lightly, mix with the spatula for another 4 to 5 minutes. Turn off the heat and leave to cool.
3. When the miso has cooled down, add the chopped shiso leaves and mix.
4. Divide into small portions and freeze - it's handy to have.
5. Use this miso to add a delicious flavor to simmered daikon radish (furofuki daikon), simmered konnyaku and chicken dumplings and more.
6. I used the miso on boiled bamboo shoots with bonito flakes.
7. 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.