Walnut Miso Paste

"From the Just Bento blog. This is a savory paste, just 1/2 teaspoon adds a savory flair to a serving or so of blanched, steamed or boiled veggies. I've tried it with green beans and Brussels sprouts. This makes a small quantity, good for about a week, If you make a larger quantity, it can be frozen. I used a light brown miso. If you don't have mirin, use sake. Regular sugar or a sweetener of your choice can be used in place of the raw sugar."
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Ready In:
1/3 cup


  • 12 cup shelled walnuts, about 33 g
  • 1 tablespoon miso, dark brown recommended
  • 1 tablespoon mirin
  • 12 tablespoon raw sugar


  • Toast the walnuts in a dry skillet, stirring and watching carefully to make sure they do not burn. Burning makes them bitter.
  • Turn the walnuts into a paper towel and rub most of the skins off.
  • Transfer the skinned and toasted walnuts into a food processor and process until as fine as you wish.
  • Combine with the mirin, miso and sugar, stirring together well.
  • Add desired amount to steamed veggies - a little goes far, you can always add more.
  • Refrigerate remainder for up to a week or freeze.

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