New Frontiers of Miso

During my visit to New York, I had the opportunity to visit the testing laboratory kitchen of chef David Chang of Momofuku fame. My guide was kitchen lab director Dan Felder, a fellow fermentation geek. They have teamed up with Harvard microbiologists and have even been publishing scholarly papers on some of their experiments. They are doing a few things I’ve never tried, seen, or heard of. The most exciting was making miso from nuts and seeds rather than just legumes.

I sampled the flavors pictured above, and loved their rich flavors. Pistachio miso was my favorite. The nut misos were low-salt sweet misos, fermented for just a short time to avoid the oils going rancid. I don’t have recipes to provide, but I share this as inspiration for fellow experimentalists.

Another innovative project I sampled was koji, simply dried in a dehydrator and ground into a powder. They were using it with salt as a curing agent for lardo, and as a seasoning for fish. Koji has  a distinctive sweet flavor that could be used to season many different things.


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4 thoughts on “New Frontiers of Miso

  1. Hi.

    I am loving your book “The Art of Fermentation”. I am from Puerto Rico and we have different fruits, roots and vegetables that I haven’t seen mentioned in the book. So, I would like to keep you posted whenever I get delicious results from this foods. Love to see passionate people. Keep the great work!!!!

  2. I was very happy to discover this site. I want to to thank you for your time
    for this fantastic read!! I definitely liked every bit of it and I have you bookmarked to look at new stuff on your web site.

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