Sweet miso glaze
A Japanese-style glaze of pale rice miso, water, sugar and rice vinegar, heated gently until it coats a spoon and spread over cooked aubergine, tofu or vegetables.
Recipes
1504 records with their sources, across 11 categories.
All condiments321
Fermented, enzyme-ripened and mixed seasonings286
Fruit preserves10
Adjacent and excluded7
Legume, seed and plant-protein ferments6
Acid and oil pickles3
Dairy ferments2
Garum and fish sauces2
Smoked salted and dried foods2
Cheese1
Not yet classified1
Vegetable lactic1
Fermented, enzyme-ripened and mixed seasonings286Fruit preserves10Adjacent and excluded7Legume, seed and plant-protein ferments6Acid and oil pickles3Dairy ferments2Garum and fish sauces2Smoked salted and dried foods2Cheese1Not yet classified1Vegetable lactic1Filtered to
Recipes
Miso mustard
Karashi-su-miso is a smooth Japanese sauce of sweet miso, rice vinegar and hot mustard, stirred together for vegetables, seafood or poached fish.
Chu hou sauce (Cantonese fermented soybean braising paste)
Chu hou is a sweet, savoury Cantonese paste of fermented soybeans, fermented bean curd, garlic, ginger and sesame, used mainly to braise meat.
Miso dengaku glaze
A sweet-salty Japanese glaze of miso, mirin, sake and sugar, warmed until thick and spread on grilled tofu, eggplant, daikon or konnyaku. Regional versions in Aichi use red miso and dashi.
Elevated risk
Hoisin-inspired quick sauce using miso
An untested modern miso-based sauce inspired by hoisin's sweet, savory profile; this prototype is not traditional hoisin or a copy of a commercial brand.
Hoisin sauce
A thick, dark, sweet-salty Chinese condiment built on fermented soybean paste. This page gives one quick home version and records how commercial formulas differ.