Have you ever tried putting a tiny bit of miso paste on your buttered toast?
Have you ever tried putting a tiny bit of miso paste on your buttered toast?
It's fucking delicious, that's for sure. A perfect addition of saltiness. And it has to be the tiniest bit, anything more is overpowering.
Am I the only weirdo who enjoys this?
That's how we eat vegemite and the whole world thinks we're weird - Australia
28 0 ReplyPut Vegemite on my toast for the first time today, and I can confirm it’s weird - the rest of the world
13 0 ReplyI am Australian and I find Vegemite horrible.
3 0 Reply
🎵 I come from a land down under 🎵
2 0 Reply
This is basically the same thing as Vegemite in Australia or Marmite in the UK right>
16 0 ReplyY'all motherfuckers need Marmite.
Top with some strong cheddar.
14 0 ReplyBovril is good for this too.
3 0 Reply
(͡•_ ͡• )
If I try this tomorrow morning and it’s bad I’m coming after OP
12 0 ReplyAh, shit. I hope we have similar palates!
5 0 Reply
That's basically the same idea as vegemite - a salty umami spread.
Edit: shoulda read the other comments before posting
11 0 ReplyI don't wanna eat anything that tastes like Miami or any other part of Florida, thank you.
4 0 ReplyHot damn you posted on my typo within like 20 seconds
4 0 Reply
I've never tried it or even thought of it, but this doesn't sound half bad. I'd imagine it would be salty and savory similar to vegemite
10 0 ReplyI was just thinking that this person needs a bit of marmite in their life
8 0 ReplyI always wanted to try it, now I have a reason to!
3 0 Reply
I just use Vegemite, same principle and basic production method, different ingredients.
7 0 ReplyI wholeheartedly recommend Miso Butter Pasta. There are several variations but the main idea is to thoroughly blend a mix of soft (room temperature) Butter and Miso and to use it like a pesto with Spaghetti or Linguine.
My favourite version is to add a tablespoon of Mirin and a dash of roasted sesame oil into the butter miso mix and stir it into a paste. When pasta is ready, mingle hot pasta with the paste so that every noodle is evenly coated, arrange on a plate and sprinkle with a mix of white and black sesame seeds, drop spring onion chopped into small rings on top, voilá!
7 0 ReplyI am so trying this, sounds delicious. Thank you!
2 0 ReplyYou are welcome! If you try and like it there a several interesting variations you could do after that, like adding fried mushrooms / garlic / onions on top. If you are into it´s numbing flavour, you could add ground Szechuan pepper into the paste, which imo fits very well because of it´s citrus notes, enjoy!
2 0 Reply
I just eat spoonfuls of the shit
5 0 ReplyHow?! Its like almost pure salt. I love very salty foods, but that's way way too much
2 0 ReplyI would also like to know this. I can only eat it in very small quantities.
3 0 Reply
At my urging, my husband tried making miso caramel and it turned out amazing. Great on ice cream. But also: miso latte
5 0 ReplyYou are blowing my mind right now.
1 0 Reply
Related to this, pickled olives on peanut butter toast. It's better than you think
4 0 ReplyDo you ummm... eat non-pickled olives?
1 0 ReplyMe? No. I don't have access to an olive tree though. I assume fresh olives are eaten, but I've never even seen one
1 0 Reply
I use nutritional yeast on toast. Miso sounds like itd taste fantastic on buttered toast but I need to reduce Sodium intake
4 0 ReplyI have been known to have marmite and nutritional yeast on toast... it tastes like B12
2 0 Reply
I haven't tried that but roasted carrots with miso, butter, and honey are amazing.
3 0 ReplyA bit of saltiness you say? Looking for a dose of umami flavour?
3 0 ReplyYou should try a miso butter sauce with your choice of fish, mushrooms, onions, wrapped and roasted in foil.
3 0 ReplyThat's nothing. Get some mango chili sauce. Now you're cooking.
3 0 ReplyI sprinkle flaked salt on the melted butter.
3 0 ReplyMy wife thought this was the weirdest thing until I fed it to her, now she thinks it's just the best
3 0 ReplyThat sounds amazing. So many great suggestions in this thread!
2 0 ReplyIf you are in the US and used to our preservative-filled bread, a $30 bread maker like the Dash, some flaked salt, and room-temperature real butter will make you wonder if you've ever had bread before.
3 0 Reply
have not. But I like salt on my grapefruit, so maybe I will try it.
2 0 ReplyThat’s an interesting thought!
1 0 Reply
We make a creamy potato-leek soup with miso paste. So damn good.
1 0 Reply