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Photo: Lain Bagwell; Styling: Jan Gautro Photo by: Photo: Lain Bagwell; Styling: Jan Gautro

Miso Wet Rub

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.

Cooking Light MAY 2007

  • Yield: 1/2 cup (serving size: 2 teaspoons)


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


Combine all ingredients, stirring well with a whisk.

Nutritional Information

Amount per serving
  • Calories: 23
  • Calories from fat: 16%
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.9g
  • Carbohydrate: 4.4g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 329mg
  • Calcium: 0.0mg

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Miso Wet Rub Recipe