Miso for breakfast? You bet. Miso butter can play both a sweet and savory role and is packed with umami due to miso’s abundance of short-chained amino acids. The predominant one being glutamic acid, a.k.a. the G in MSG. Miso’s sweet side comes from broken-down starches that are converted into simple sugars. This, along with other nuances developed during fermentation, makes miso butter a perfect addition to pancakes and waffles. Miso is so jam-packed with flavor that a little goes a long way, and cutting the miso with butter mellows out its sometimes-harsh saltiness. Adding some maple syrup amplifies the miso’s natural sugars while balancing its saltiness and providing the perfect punch of salty and sweet.
Feel free to remove the maple syrup from this recipe and use it on roasted vegetables or grilled meats and seafood.
Maple Miso Butter
Photo by KATHERINE LEWINSKI VIA GETTY IMAGES
4 tablespoons unsalted butter, softened to room temperature
1 tablespoon shiro/white miso
1 tablespoon maple syrup (plus more for serving)
How to Make It
Stir together softened butter, miso and maple syrup.