Organic Cashew Miso

We set out to make miso and shoyu only with regional ingredients, but for this one we made an exception. Cashew Miso is just too good.

The miso is really mild, buttery, sweet, nutty, and it also has the umami that you’d expect from a miso.

Making soup with this miso would be a bit of waste. We use it on fried vegetables, in curries that are based on coconut milk, or just like that on bread and butter.

Or you can make the following Pesto:

Ingredients:

• 50 g Spinach
• 25 g Parsley
• 25 g Basil
• 50 g Coriander leaves
• 1 Tbs Garlic Oil
• 1 Tbs grated Ginger
• 30 g Cashewmiso
• 1 Tbs Sesame oil
• 75 ml neutral oil
• Cashews to tase
• Salt, Pepper

To serve: cooked Soba Noodles.
Shiro Shoyu or Pumpkinseedshoyu to taste.

Steps:

For the Pesto: mix the herbs, the spinach, ginger, garlic, the miso and a few cashews in a food processor. Add the oil in a thin stream. Season to taste with Salt and Pepper.

Serve with hot, cooked Soba Noodles. Season to taste with Shiro Shoyu or Pumpkinseedshoyu.

It’ also nice in chicken soup with green onion and a soft-boiled egg.