Advertisement
½ cup
Easy
5 min
By Andrew Schloss and David Joachim
Published 2007
Miso is made by fermenting soybeans and salt in cedar vats for one to three years, until the mixture is rich and pungent. Sometimes other grains or beans are added, creating a variety of colors and flavors, such as barley miso, red miso, brown rice miso, and so on. In this rub you can use any style, but be careful—a little bit goes a long way. The pungency of the miso is balanced by dark aromatic sesame oil, garlic, lemon, and honey. The rub is especially suited to seafood.