Cold Mountain Mellow White Miso

Photo of a wooden spoon with Cold Mountain Mellow White MisoCold Mountain Mellow White Miso is a Hawaiian-style miso with a sweeter flavor from the addition of plenty of koji. It is milder in strength with a lower sodium content than most types of miso. This highlights its rich, natural flavor and sweet taste.

It is great for salad dressings, miso soup (see recipes below), and in dishes like our Grilled Baby Bok Choy Stalks with Miso Butter and Sheet Pan Salmon with Green Beans and Miso.

Aged for one to two weeks, Cold Mountain Mellow White Miso combines the goodness of soybeans with a fermentation process. This makes miso beneficial to your health because of the probiotics and naturally-accruing enzymes. Miso also alkalizes the bloodstream and is a good source of B vitamins.

What is Miso?
Miso is a versatile, high-protein seasoning paste concentrate made from soybeans, grain (usually rice or barley), salt, and water. It is one of East Asia’s most important soy foods originating in China some 2,000 years ago. Miso is a highly versatile seasoning with a range of colors and flavors.

Cold Mountain brand brings miso to the general American public and is fast becoming an essential element in America’s cuisine. The name depicts the very cold snowy winters of the mountainous Shinshu (Nagano) region of Japan. It is produced in the United States.

Two Quick Miso Recipes

Quick Miso Soup
Yields one serving

1/2 cup water
1 level teaspoon miso
Chopped tofu
Chopped wakame seaweed
Chopped green onion for garnish
Twist of lemon peel for garnish

Combine the water and miso in a small pot and heat to just before boiling.

Add the desired amount of chopped tofu and wakame. Garnish with chopped green onions and a twist of lemon peel.

Quick Miso Salad Dressing
Yields 1 cup

4-1/2 tablespoons Cold Mountain Miso
1/2 tablespoon honey
3 tablespoons rice vinegar
3 tablespoons prepared mild mustard

Combine all the ingredients in a bowl and mix well. Store leftovers in a sealed jar in the fridge for future salads.

Comments are closed.