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This week we are talking about an ingredient a lot of us in N.Z don’t have a huge understanding about, yet it’s huge in Japan!

They say each person in Japan eats an average of 2 tbsp of miso, per person, each day. Times that by 20 million and you have a lot of Miso!

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed, or other ingredients. Its also give us what we call the 5 flavour which is :

Sweet. Sour. Salt. Spice. Savoury or Earthy.

I just love it and it’s so readily available now as most supermarkets stock it. Buy a tub and keep it in the fridge. You will find yourself adding it to your gravies as an amazing booster, dressings and as I’ve done today add a touch of savoury to a classic ice-cream.

Miso Ice-cream

  • 1 cup sugar
  • ½ cup water
  • 450 ml cream, beaten to soft peaks
  • 4 egg yolks
  • ½ tsp vanilla paste
  • 1 tbsp miso paste

Heat water and sugar in a pot up to a temperature of 120 degrees
Whilst this is happening, beat egg yolks in a mixer till stiff. Carefully and slowly pour in the sugar mixer when it hits 120 degrees.
Continue to beat until the mixture cools down slightly.
Add the Miso to the cream and whisk to soft peaks before folding through the vanilla paste and then the egg yolk mixture.
Place into a steel container to freeze