Yutaka’s organic miso paste gives your soups, broths and marinades a rich umami flavour. The fermented bean paste is a key ingredient in Japanese cookery, with its bold and salty flavours. Add this organic miso paste to dashi to form the base of noodle soups, or mix with soy sauce and use as a marinade for chicken, tofu and aubergine.

Follow the below instructions for making miso broth:

1. Prepare your dashi (stock): Soak 15g of Yutaka Dashi Kombu (dried kelp) in 700ml of water for 30 minutes. Bring to the boil, simmer for 2 minutes and remove the kombu to create a great vegetarian dashi. For more umami flavour, add to this dashi 20g of Yutaka Katsuo Bushi (bonito flakes), simmer for 1 minute and turn off the heat. Wait for the flakes to settle and then drain using a sieve.
2. Dissolve 3 to 4 tbsp Yutaka Organic Miso Paste into the dashi, according to your taste.
3. Stir well and use as a base for noodles, soups or stews.

Explore the full Yutaka range here.

This miso may get darker over time, however this doesn’t affect how it tastes.

The Yutaka brand began life as a Japanese restaurant 35 years ago. They've fast become the leading supplier of Japanese restaurants gaining a reputation for authentic, flavoursome food which is reflected in the meaning of 'yutaka' - 'good harvest.'

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Water, Soybeans (28%)*, Rice*, Salt. *Organically grown.

Allergy advice: For allergens, see ingredients listed in bold.

Storage: Store in a cool, dry place. Once opened, keep refrigerated and consume within 3 months.