Hi guys, if you are looking for an unpasteurized organic miso paste made by a local using local ingredients in Brisbane, here it is.  I have made extra miso paste from the winter of 2015.  If you are interested in the best possible miso in Brisbane, please contact me. 

Made in the slow and traditional Japanese fashion.  Miso is a Superfood using local organic biodynamic soybeans, biodynamic white rice, Australian sea salt, filtered water and the Aspergillus Oryzae culture. It is then fermented in ceramic crocks and covered, much care has been taken to provide the highest quality possible. The unique double fermentation process transforms the beans and grains into a potent medicine as well as a delicious food with a range of flavours, colours, textures and aromas as varied as that of wines and cheeses. 

Miso has a sweet and salty flavor that is ideal for a wide variety of recipes. The color of this ingredient may vary from light yellow to brown. Lighter varieties are sweeter and ideal for applications in warm weather while dark miso has a heartier flavor that is better suited to combinations with dark, leafy greens, cubed root vegetables or wakame sea vegetables consumed during colder months. You should add just enough miso to a recipe to increase the overall flavor of your dish without making it too salty.

Miso Recipes

1) Quick Miso Soup

No need for powdered packets for this quick soup recipe: Just pack a thermos with veggies, tofu, and miso in the morning. Come snack time, you’re a cupful of water and a couple of minutes away from a delicious, bone-warming soup.




2 tablespoons grated carrot

1 scallion, thinly sliced

2 tablespoons finely diced silken tofu

1 tablespoon miso

Smoked bonito flakes for serving



Combine all ingredients in a travel mug. To serve, pour 8 oz. boiling water into the cup and stir until miso is well blended. Let sit 2 minutes before eating.


2) Miso-Turmeric Dressing

Try this tossed with cooked soba noodles or drizzled over seared salmon.




⅓ cup unseasoned rice vinegar

¼ cup mirin

¼ cup vegetable oil

2 tablespoons finely grated carrot

2 tablespoons white miso

1 tablespoon finely grated peeled ginger

2 teaspoons finely grated peeled turmeric or ½ teaspoon ground turmeric

1 teaspoon toasted sesame oil



Whisk vinegar, mirin, vegetable oil, carrot, miso, ginger, turmeric, and sesame oil in a small bowl.

Do Ahead: Dressing can be made 5 days ahead. Cover and chill.

Recipe by Claire Saffitz



3) Sesame-Miso Vinaigrette




1 red chili, with seeds, finely chopped

¼ cup vegetable oil

2 tablespoons fresh lime juice

2 tablespoons miso

1/2 tablespoon soy sauce

1 tablespoon unseasoned rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon toasted sesame seeds

½ teaspoon grated peeled ginger



Whisk all ingredients in a small bowl.

Do Ahead: Vinaigrette can be made 1 week ahead. Cover and chill.

Recipe by Sara Dickerman


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Comment by Daniela Jarufe on October 17, 2016 at 6:42
Sounds amazing!
Comment by PHIL GRIFFITH-LEAKE on October 1, 2016 at 12:15
Hi I would like to buy some please. PHIL


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