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Heston Blumenthal

For the Miso Oil

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Preparation info
    • Difficulty

      Easy

Appears in
Umami: The Fifth Taste
Umami

By Thomas Keller, Harold McGee, Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

  • About

Ingredients

  • 1 kg (2¼ lbs.) red miso
  • 400 g (14

Method

Fold all the ingredients together very carefully, then cover and refrigerate for 48 hours. Gently strain through damp muslin to separate the top layer of oil from the heavier miso below, and reserve the oil.

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