The magic of miso

POSTED 01 April 2016 IN Spirit Of Japan

Miso is an important ingredient in Japanese cooking; a traditional Japanese seasoning which appears in a lot of dishes in various guises.

In ancient times every household had their own special recipe for miso. This was something to boast about; to set you apart from other people. This may be the origin of the Japanese expression temae miso which means to sing your own praises. Today we are happy to sing our own praises and say that our miso dishes are delicious!

Miso – one ingredient, so many uses

Miso is a fermented paste made by combining rice and/or barley with soybeans, salt, and a fungus called koji-kin.

These days miso is used in many ways including as a condiment, sauce, dressing and marinade, though most people know it thanks to miso soup. Miso soup is a very popular dish made by adding soup stock and light vegetables to miso paste. Our customers think our homemade miso soup is absolutely delicious!

miso edamame

Miso Edamame

Miso: good for your body and your taste buds

detox broth

Detox Broth (miso soup base)

High in protein and umami, and low in fat, miso is rich in antioxidants, dietary fibre, vitamins, minerals and nutrients. When miso is made in to soup, seaweed and tofu are added. This puts even more goodness in to the bowl by introducing some more of the protein, amino acids, vitamins and minerals that your body needs to stay healthy.

Is it miso you’re looking for?

Next time you’re at your local Feng for lunch, dinner or to grab a takeaway, remember our miso dishes are busting with goodness, flavour and downright deliciousness.

  • Miso soup – simple and clean
  • Miso edamame – eat one, crave the rest
  • Detox broth – vegan, healthy and warming miso soup with tofu and veg
  • Miso dengaku – hot, sweet, melt in your mouth aubergine with a miso ginger dressing


Miso Dengaku

More about miso

Different types of miso have diverse colours, textures and taste. Colours range from light yellowy brown through red brown to deep chocolate brown, textures vary from very smooth to super chunky and tastes go from mildly salty and sweet to very strong and salty. Generally, the lighter in colour, the younger, sweeter and less salty the miso will be. Here’s more info about the different sorts of miso there are:

  • Sweet white (shiro miso) – fermented for the shortest time of all miso, it’s creamy in texture and taste
  • Barley miso (mugi miso) – dark and rich; excellent in soups, stews and sauces
  • Brown rice miso (genmai miso) – high in fibre; nutty, rich and sweet – good for soups, stews and sauces
  • Soybean miso (mame miso) – dark and protein-packed, lower in salt than other miso – good for soups and rice dishes
  • Rice miso (aka miso) – reddish brown; full of protein, good for soups, sauces and stews

Want to make your own miso soup? Check this out. As you can see, we love love love miso however it comes. If you can think of any way we can get more miso in our menu, just email us on