Just a sprinkle of Nobu dry miso seasoning enriches the savoury flavours of meat and fish, making it easy to take everyday dinners to the next level.
Japanese chef, Nobuyuki "Nobu" Matsuhisa, is a chef and restaurateur known for his fusion of Japanese and Peruvian cuisines. This dry miso is his signature seasoning, making its first appearance in his recipe for Whitefish/Flounder Sashimi with Dry Miso – a recipe created for Nobu’s very first cookbook.
The dry miso seasoning is a mixture of red and white miso, that has been oven dried and blitzed to a powder. The red miso brings hearty, strong umami flavours, while the white is lighter and sweeter. This mixture adds an instant flavour boost to anything you sprinkle it on.
The Nobu dry miso is also fantastic as a salad topping – pair with sesame oil on an Asian-inspired salad for a moreish side dish. Or experiment with the dry miso and use it as a rub for chicken or fish before grilling.