Miso, made from fermented soybeans, is a staple for flavoring soups, meats and vegetables in Japanese cooking. At The Civic Kitchen, our passion for Japanese cuisine runs deep. Co-founder Chris is also co-founder of The Japanese Pantry, sourcing high quality konbu, vinegars, soy sauces, oils and sesame products (including miso!) from artisans in Japan. We’re lucky to stock our pantry shelves, both at the cooking school and our home, with these exceptional foodstuffs.

Here are some of our favorite ways to use miso:

• Slather this Red Miso Marinade from Civic Kitchen instructor (and co-founder of The Japanese Pantry) Greg Dunmore on your Labor Day flank steak or pork chops, marinate for a few hours or overnight, and grill.
• Get in the cozy autumn spirit with Jessica Battilana’s One-Pot Miso Chicken and Rice.
• Discover the love affair that is chickpeas and miso in Aedan Foods Chickpea Miso Dressing.
• Make miso mayonnaise! Think miso aioli for fish tacos and poke bowls, miso potato salad, or use in place of butter on your grilled cheese. You’re welcome.

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