This Japanese seasoning can be used in any cuisine,
from Japanese to international dishes.
Without limitations.

"Sendai miso" is not just a seasoning,
it's also delicious on its own thanks to its rich flavor.
Check out our recipes to savor its delicious taste.
Miso Soup Rice
  • ●Ingredients (for 2 servings)
  • 250g cooked rice
  • 1 teaspoon unsalted butter
  • A pinch of black pepper
  • 25g carrot
  • 25g ground chicken
  • 1 shiitake mushroom
  • 1/2 egg
  • 1/2 teaspoon salad oil
  • A small amount of chopped welsh onion and
    rehydrated goji berries
  • Miso Soup:
  • 180cc mixed soup stock (kelp and bonito shavings)
  • 1 tablespoon of Sendai miso paste (slightly less than 1 tbsp)
  • Energy : 298 kcal
  • Protein : 9.0g
  • Fat : 5.9g
  • Salt : 1.1g.
● Method
1 Prepare the ingredients :
Carrot : Boil and chop into small pieces.
Shiitake mushroom : Finely chop.
Ground chicken : Blanch in a strainer and rinse quickly to remove unwanted odors.
Egg : Beat and make fine scrambled eggs with a little salad oil.
Welsh onion : Chop into small pieces.
Rehydrated goji berries : Rinse with hot water and set aside.
2 Melt the butter in a frying pan and stir-fry the ground chicken, shiitake mushroom,
and carrot. Add the warm cooked rice, stir-fry until everything is evenly mixed,
sprinkle with black pepper, and mix in the scrambled eggs.
3 In a separate pot, heat the Japanese soup stock and bring to a simmer.
Add the Sendai miso paste once the soup is warm.
4 Serve the rice in a deep dish, pour the hot miso soup over it, sprinkle with
chopped welsh onion, and garnish with rehydrated goji berries.

Pro cooking tips!

Blanch ground meat briefly to remove excess fat and reduce unwanted odors. This recipe is a great way to
use up small amounts of leftover ingredients.

Health and Nutrition Lecturep

Miso-flavored 'juice over rice' is recommended even when you have no appetite. By adding colorful ingredients, you can improve the nutritional balance.

Salmon, potato, and corn miso soup.
  • ●Ingredients (for 2 servings)〉
  • slice of fresh salmon
  • 1 tablespoon of sake (for pre-treatment)
  • 1/4 onion
  • 1/2 potato
  • 2 tablespoons of whole corn
  • 350ml of water
  • 1 small piece of kombu (dried kelp)
  • 40g of sake lees (mirin lees)
  • 1 slightly heaping tablespoon of Sendai miso
  • A small amount of green vegetables
  • A small amount of chopped green onions
  • Energy : 166 kcal
  • Protein : 14.3g
  • Fat : 2.7g
  • N-3 fatty acids : 0.39g
  • Dietary fiber : 3.3g
  • Salt : 1.1g
● Method
1 Prepare the ingredients:
Cut the salmon into 4 equal pieces and remove any frost by sprinkling
sake (Japanese rice wine) over it.
Peel the potato and cut into gingko nut-shaped pieces.
Boil the greens and cut them into 2-3 cm lengths.
Cut the onion into thin slices, breaking the fibers.
2 Put water and kelp in a pot, add onions and potatoes, and boil for 2-3 minutes.
Remove the kelp, add salmon. Mix in the sake lees and boil for another
2-3 minutes before adding Sendai miso and turning off the heat.Serve in a bowl,
sprinkle with corn, add some greens, and top with chopped green onions.

Pro cooking tips!

By removing the frost on the salmon, the fish becomes less pungent and more delicious.
Sake lees (sake kasu) can contain a lot of alcohol, so it is best consumed during dinner time. Miso is also
a great ingredient to pair with salmon, as it enhances the umami flavor with just a small amount.

Health and Nutrition Lecture

Salmon contains high-quality protein, minerals such as iron and zinc, and vitamin D. Sake lees, on the other hand, is rich in koji and vitamin B, which can help improve metabolism and warm up the body.

White fish Carpaccio with miso jelly.
  • ●Ingredients (for 2 servings)
  • 110g of white fish block (for sashimi) such as sea bream, sea bass,
  • Japanese Spanish mackerel, or flounder
  • A small amount of greenery such as chives or chervil
  • Miso jelly :
  • 150cc of Kombu dashi
  • Slightly less than 1 tablespoon of Sendai miso
  • 1 teaspoon of mirin
  • 5g of agar sheets
  • Energy : 108 kcal
  • Protein : 16.2g
  • Fat : 2.7g
  • N-3 fatty acids : 0.56g
  • Salt : 1.1g
● Method
1 Make miso jelly.。
Soften gelatin in water.
Add Sendai miso and mirin to the dashi stock, when it's warmed up, add the mirin.
Place a strainer over a bowl and line it with a thick layer of paper towel.
Strain the miso mixture into the bowl. Add the softened gelatin to the mixture
and stir until dissolved. Rmove from the heat, chill in the refrigerator until set.
2 Thinly slice the white fish.
3 The dish consists of arranging the thinly sliced white fish on a plate, adding
crumbled miso jelly on top using a fork or other utensil, and garnishing with greenery on top

Pro cooking tips!

Let's make the miso jelly in advance with plenty of time. For slicing sashimi-grade fish, it is
recommended to partially freeze the fish to make it easier to cut thinly and cleanly.

Health and Nutrition Lecture

The combination of white fish and miso jelly provides an efficient and high-quality source of protein.
The dish has a refreshing appearance and is easy to digest, making it a great option even when you don't
have much of an appetite.