White Miso

Preparation info

  • Difficulty


Appears in


By Ben Shewry

Published 2012

  • About


  • 50 g ( oz) saikyo (white) miso
  • 15 ml (½ fl oz) lime juice
  • 5 ml ( fl oz) rice wine vinegar
  • 10 ml ( fl oz) water
  • 15 ml (½ fl oz) grape seed oil


Place all of the ingredients, except the oil, in a small bowl and whisk vigorously until smooth. Slowly whisk in the oil, a little at a time, until completely emulsified. Pass through a coarse sieve and refrigerate until needed.