Miso Butter Recipe: How to Make and Store Miso Butter

Miso butter is a flavorful compound butter made by combining unsalted butter and miso, a popular Japanese seasoning. Miso is made by combining fermented soybeans with a fungus called koji, which is made using a fermentation culture called Aspergillus oryzae. The combination of the soybeans with koji is what creates the flavor known as umami.

Miso butter is most often used as a condiment similar to soy sauce and can be heated up to become a liquid sauce. It is commonly spread over salmon, steak, or scallions, and can be drizzled over veggies or side dishes like green beans, radishes, or sweet potatoes.

Miso fermentation processes can be traced back to early China. The recipe has since become a staple in many Asian countries:

• Fourth century BC: One of the earliest instances of fermentation was in China, where they made a soybean paste called jiang by using animal protein.
• Seventh century BC: Fermentation methods began to spread outside of China to Japan and Korea as a popular method for preserving foods.
• Seventeenth century: Fermented pastes took on new forms and names, and eventually miso was established as a popular condiment in Japan.
• Today: Miso gained widespread popularity and is a cultural staple in Japanese cooking. The condiment, now used worldwide, is known for adding umami flavor to any dish.

There are three main types of miso paste, all of which has a specific appearance and taste:

1. 1. White miso: A mild-flavored white paste that is made by fermenting the soybeans along with a large portion of rice. White miso paste can be combined with other condiments like mayonnaise, added to salad dressings, or used as a miso butter sauce.
2. 2. Yellow miso: A medium-strength yellow or light brown paste that is made by fermenting soybeans with barley or brown rice. It has an earthy taste and is often used in soups, slaws, and marinades.
3. 3. Red miso: Made by fermenting a large number of soybeans with barley or other grains for a longer period of time, this red or brown paste has a stronger umami flavor, making it ideal to add to glazes and braises.

After making your miso butter, there are a few options for storing and preserving it. You can store miso butter in the refrigerator for a few weeks, or in the freezer for up to a month.

• Store in containers: Place your miso butter in an airtight container or cover in a bowl with plastic wrap. Refrigerate or freeze.
• Store as rolled logs: Spread your miso butter onto parchment paper and roll into logs. You can freeze the logs and remove them from the freezer to cut into neatly portioned rounds.
• Store as portioned cubes: Place the miso butter in a bowl covered with a paper towel and microwave for 10 seconds. Pour the liquid butter into an ice cube tray and freeze. You can use ice cube-shaped miso butter for weeknight meals.