Miso Butter

Miso Butter


  • 4 tablespoons (1/2 stick) butter, at room temperature
  • 2 tablespoons miso
  • Freshly ground pepper (optional).


  1. Cream the butter and miso together with a fork, adding black pepper if you like.
  2. Use immediately, or roll into a log in plastic wrap and refrigerate or freeze for cutting into slices later.


  • Possible additions: Chopped scallions or chives; minced garlic, ginger or chilli; lemon, lime or orange juice or citrus zest.
  • Melted onto fish, chicken or steak (lots of umami); on asparagus, broccoli or carrots; drizzled on a baked sweet potato (or a regular baked potato).