October 26, 2015 by Soo Ee
1/4 cup miso
14 cup honey
2 1/2 tablespoon water
The miso jam:
Whisk the brown rice miso paste, honey and water in a small saucepan over low heat. Stir and mix till the mixture becomes jam like. That takes roughly about 10 minutes, depending on the flame. Keep stirring and remove from flame if mixture starts to bubble. Do not allow the mixture to stick to the pan.
Remove pan from heat, transfer jam to an airtight container to cool to room temperature. Store in the refrigerator.
Notes: I wonder if miso jam can be mentioned as umami (translated as “pleasant savory taste” by Wikipedia). I have tried this mixture with toufu, oven baked squash and cauliflower. Tastes awesome with all. Any other suggestions on what/how I can eat it?