Miso Wet Rub

Photo: Lain Bagwell; Styling: Jan Gautro
Miso is Japanese fermented soybean paste used to flavor many dishes, in addition to the familiar soup at sushi restaurants. There are dozens of varieties. Look for yellow miso, a mild, somewhat earthy, and almost sweet version that is often available in the produce section of large supermarkets. Try this thick rub on salmon fillets, dark-meat chicken, pork, tofu steaks, or eggplant slices. When grilling salmon, cook it skin side down the entire time without turning.

Yield:

1/2 cup (serving size: 2 teaspoons)

Recipe from

Nutritional Information

Calories 23
Caloriesfromfat 16 %
Fat 0.4 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 0.9 g
Carbohydrate 4.4 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 329 mg
Calcium 0.0 mg

Ingredients

1/3 cup yellow miso
1 tablespoon minced peeled fresh ginger
2 tablespoons rice vinegar
2 tablespoons honey
1/4 teaspoon ground red pepper

Preparation

Combine all ingredients, stirring well with a whisk.

Note:

Bruce Weinstein and Mark Scarbrough,

May 2007