• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
Sobaicecream

Miso in desserts

15 posts in this topic

The first (and only) time I ate miso in something sweet was when I tried miso manju--which is sort of a small, steamed cake with red bean paste filling. The miso used was the dark red kind, so the flavor and fragrance were quite pronouned. It was delicious.

I just made a fairly basic cake with red miso, and I can't decide what to think. On the one hand, I'm pleased that the miso shines through (which is one reason I didn't choose the milder white miso). On the other, I think it smells a bit too strong, almost cheeselike (I'm still playing around with how much miso to use).

I also haven't eaten such an unadorned cake in such a long time, I almost longed for something to complement the miso, like some nuts or fruit. So then, as an experiment :rolleyes:, I cut little slices, and topped one with a dried cranberry, one with a chocolate chip, and slathered one slice with a dribble of honey. Each tasted good, but I wasn't sure that these additions didn't overly cloak the miso.

I want it to be clear, when one takes a bite, that this is a miso cake, not a cranberry, chocolate chip, or honey cake.

Alone, however, I think the miso cake is a bit too stark. Are there perhaps more subtle flavors that might add *something* to the cake without taking the spotlight away? (I'm considering chestnuts.)

Has anyone else tried using miso in desserts and come to any enlightening conclusions?

Share this post


Link to post
Share on other sites

Well, the traditional accompiament to miso is daikon. Perhaps some of the sweet, tender root of the daikon as a base to the cake?


PS: I am a guy.

Share this post


Link to post
Share on other sites

I have to admit the idea of miso in a cake sounds odd to me, but I was also opposed to the idea of olive oil in a cake, until I tried it! :biggrin:

I recently picked up a dessert book (in Japanese) and there are a couple recipes with miso, walnuts seem to be the most common addition but one is with sweet potatoes (the Japanese satsumaimo) that looks good as well.

One of the recipes is for a miso walnut brownie and the ingredients include:

kurozato (Japanese raw "black" sugar) 100g

water 2 T

red miso 20g

eggs 2

flour 100g

baking powder 1t

butter 40g

walnuts 20g

there is also a recipe for a miso mushipan (steamed cake) that includes the addition of black beans


Edited by torakris (log)

<p><strong>Kristin Wagner</strong>, aka "torakris"

Manager, Membership

<a class="bbc_email" href="mailto:kwagner@egstaff.org" title="E-mail Link">kwagner@egstaff.org</a></p>

Share this post


Link to post
Share on other sites

this wont help at all. it's directly from my imagination- miso with lemon zest and honey? mmmmmmisoooo cake. :biggrin:


does this come in pork?

My name's Emma Feigenbaum.

Share this post


Link to post
Share on other sites

I can't be of much help as I'm not much of a cake maker.

I did some google searches and found some recipes, but IN JAPANESE.

Simple one:

http://www.misoya.com/recipe/menu/misocake.html

This one uses walnuts:

http://www.geocities.jp/aguri_box/cooking/hiroko_1.html

Miso castella (sp?)

http://www.aichi-iic.or.jp/co/otaya-jouzou/cook/ck0003.html

(First recipe)

I also found an all-purpose miso sauce using haccho miso

http://www.tokai-tv.com/p-can/today/040115...1/05/index.html

If any of the recipes interests you, then I can help you with the translation. :biggrin:

Share this post


Link to post
Share on other sites
I recently picked up a dessert book (in Japanese) and there are a couple recipes with miso, walnuts seem to be the most common addition but one is with sweet potatoes (the Japanese satsumaimo) that looks good as well.

Any chance that you could post the recipe for the one with sweet potato?

Share this post


Link to post
Share on other sites
I recently picked up a dessert book (in Japanese) and there are a couple recipes with miso, walnuts seem to be the most common addition but one is with sweet potatoes (the Japanese satsumaimo) that looks good as well.

Any chance that you could post the recipe for the one with sweet potato?

this recipe wasn't a cake, it is sort of like a sweet twice baked potato. The milder flavor of the Japnese satsumaimo will probably work better than the typical American orange fleshed one.

Basically you bake the potato, cut it in half lengthwise and scoop out the flesh. Then mix the hot flesh with butter, egg yolk, condensed milk, miso and salt then add it to a saucepan with a bit of warm milk mixing it until it becomes smooth and most of the water has evaporated. Place it is back into the skin, brush the tops with an egg yolk-water mixture and place under the broiler.

This type of sweet potato treat is quite common in Japan, I have never seen it with miso before though, usually it is made with butter, cream and sugar.


<p><strong>Kristin Wagner</strong>, aka "torakris"

Manager, Membership

<a class="bbc_email" href="mailto:kwagner@egstaff.org" title="E-mail Link">kwagner@egstaff.org</a></p>

Share this post


Link to post
Share on other sites
this wont help at all. it's directly from my imagination- miso with lemon zest and honey? mmmmmmisoooo cake.  :biggrin:

You know, that could be good! I couldn't decide if I should pair the dark miso with something equally sort of dark and rich, like dried figs. Or if I should try to lighten things up with something fresher. Will have to experiment. Thanks, Luckylies!

Share this post


Link to post
Share on other sites
I can't be of much help as I'm not much of a cake maker.

I did some google searches and found some recipes, but IN JAPANESE.

Simple one:

http://www.misoya.com/recipe/menu/misocake.html

This one uses walnuts:

http://www.geocities.jp/aguri_box/cooking/hiroko_1.html

Miso castella (sp?)

http://www.aichi-iic.or.jp/co/otaya-jouzou/cook/ck0003.html

(First recipe)

I also found an all-purpose miso sauce using haccho miso

http://www.tokai-tv.com/p-can/today/040115...1/05/index.html

If any of the recipes interests you, then I can help you with the translation. :biggrin:

Thanks so much for the links, Hiroyuki! My Japanese is pretty bad, but I *sort of* roughly figure out the recipes. Looking at the pictures though, the cakes all look very light in color. I was wondering, is this because they use very little miso (so the taste would be hardly noticeable)? Do any of these sites comment on the flavor? I want something quite bold! :biggrin:

Share this post


Link to post
Share on other sites
One of the recipes is for a miso walnut brownie and the ingredients include:

kurozato (Japanese raw "black" sugar)

water

red miso

eggs

flour

baking powder

butter

walnuts

Mmm, this sounds interesting. If it's not too much trouble, would you mind listing just the ingredient amounts, Kristin?

Share this post


Link to post
Share on other sites

As for this one

http://www.misoya.com/recipe/menu/misocake.html

It says that the 30-g miso is somewhat like a hidden flavor (kakushi aji in Japanese). It also says that if you use white miso, you may want to add a little more.

ingredients are:

90 g flour

40 g unsalted butter

4 eggs

100 g sugar

vanilla

30 g rice miso

As for for the castella

http://www.aichi-iic.or.jp/co/otaya-jouzou/cook/ck0003.html

no mention of the miso flavor.

ingredients are

250 g pancake mix

3 eggs

1000 cc milk

2 tbsp white miso

5 tbsp honey

1 tsp white soy sauce

Raisins

As for this recipe

http://www.geocities.jp/aguri_box/cooking/hiroko_1.html

it says, "Let it cool before serving, and the miso flavor will be more pronounced.

Ingredients are

1.5 cups (i.e. 300 cc) flour

1 cup (200 cc) san'ontou (type of sugar)

4 L or LL eggs

3 tbsp cornstarch

3 tbsp miso

3 tbsp milk

2 tbsp salad oil

3 tbsp raisins

Brandy enough to soak raisins

3 tbsp walnuts

Margarine

I want something quite bold!

I would suggest that you make the all-purpose miso sauce and pour it over the miso cake. Then you can have all the flavor of miso... Don't you think so?

Ingredients are

250 g haccho miso (I think you could use other types as well (just my opinion))

250 cc sake

250 cc mirin

125 cc black sugar

Recipe

1. Put sake, mirin, and black sugar in a pan, and simmer to evaporate alcohol.

2. Add miso and simmer for 15 minutes.

Share this post


Link to post
Share on other sites
The first (and only) time I ate miso in something sweet was when I tried miso manju--which is sort of a small, steamed cake with red bean paste filling. The miso used was the dark red kind, so the flavor and fragrance were quite pronouned. It was delicious.

I just made a fairly basic cake with red miso, and I can't decide what to think. On the one hand, I'm pleased that the miso shines through (which is one reason I didn't choose the milder white miso). On the other, I think it smells a bit too strong, almost cheeselike (I'm still playing around with how much miso to use).

I also haven't eaten such an unadorned cake in such a long time, I almost longed for something to complement the miso, like some nuts or fruit. So then, as an experiment :rolleyes:, I cut little slices, and topped one with a dried cranberry, one with a chocolate chip, and slathered one slice with a dribble of honey. Each tasted good, but I wasn't sure that these additions didn't overly cloak the miso.

I want it to be clear, when one takes a bite, that this is a miso cake, not a cranberry, chocolate chip, or honey cake.

Alone, however, I think the miso cake is a bit too stark. Are there perhaps more subtle flavors that might add *something* to the cake without taking the spotlight away? (I'm considering chestnuts.) 

Has anyone else tried using miso in desserts and come to any enlightening conclusions?

Is this Miso cake for commercial purposes or personal pleasure? If it's for personal satisfaction, then you just need to play around with the suggestions below and whatever it is that pleases your palate. If it's for commercial purposes, what's your niche customer base? How much miso does one need to taste in a cake before one proclaims, "wow that sure is a miso cake" or how little miso do you need to add before one proclaims, "this is an intriguing cake, a hint of something savory and salty, delicious." How many people really want miso as opposed to chocolate in a cake?

To each his own when it comes to personal taste preferences. But it would help me to know whether or not this cake is purely personal consumption or you intend to serve/sell it commercially. I really can't make suggestions without knowing this.


Edited by chefzadi (log)

I can be reached via email chefzadi AT gmail DOT com

Dean of Culinary Arts

Ecole de Cuisine: Culinary School Los Angeles

http://ecolecuisine.com

Share this post


Link to post
Share on other sites
One of the recipes is for a miso walnut brownie and the ingredients include:

kurozato (Japanese raw "black" sugar)

water

red miso

eggs

flour

baking powder

butter

walnuts

Mmm, this sounds interesting. If it's not too much trouble, would you mind listing just the ingredient amounts, Kristin?

sure

kurozato (Japanese raw "black" sugar) 100g

water 2 T

red miso 20g

eggs 2

flour 100g

baking powder 1t

butter 40g

walnuts 20g


<p><strong>Kristin Wagner</strong>, aka "torakris"

Manager, Membership

<a class="bbc_email" href="mailto:kwagner@egstaff.org" title="E-mail Link">kwagner@egstaff.org</a></p>

Share this post


Link to post
Share on other sites

Thank you so much, Hiroyuki, for translating. And thanks, Kristin, for the miso brownie recipe!

Chefzadi, I'm just experimenting in my own kitchen for fun. :smile: But you made me ask myself an important question: am I trying to make something that tastes good or something that tastes novel? I'm definitely leaning toward the former, so maybe the miso doesn't have to hit me over the head when I take a bite. On the other hand, I love miso and I do want the miso flavor to shine through. I don't want a cake that someone would taste and say, "Oh, you can't even tell there's miso in here!"

I guess I was hoping someone else out there has played around with miso and could share some info, like what pairs well with it, and also perhaps what other forms miso might take: like maybe a sweet tart or a cheesecake.

Share this post


Link to post
Share on other sites

I think ginger was mentioned somewhere, but what about candied ginger?


<p><strong>Kristin Wagner</strong>, aka "torakris"

Manager, Membership

<a class="bbc_email" href="mailto:kwagner@egstaff.org" title="E-mail Link">kwagner@egstaff.org</a></p>

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Kasia
      Small stracciatella cheesecake with fruit.
       
      Today I would like to share with you the recipe for a dessert which I prepared for the beginning of the holiday. The last school tests are behind us, the school reports received, the suitcases almost packed, so now it is time for a reward. My little stracciatella cheesecake isn't that healthy, but sometimes we can overlook one small culinary peccadillo. After all, it is supposed to be a reward. For sure it was light as air, fluffy and melted in the mouth. And the pieces of the dark chocolate were so nice and crunchy. Try it yourself and like me you will fall in love with this dessert.

      Ingredients (17cm cake tin)
      100g of oatcakes
      50g of butter
      250g of mascarpone cheese
      200g of 30% sweet cream
      100g of white chocolate
      100g of dark chocolate
      fruit for decoration

      Put the cookies in a plastic bag and crush them with a rolling pin, and then put them into a small bowl and mix them with the melted butter. Cover a cake tin with the dough. Leave it in the fridge for an hour. Melt the white chocolate in a bain-marie and leave to cool down. Break the dark chocolate into small pieces. Whisk the cream and then add the mascarpone cheese. Add the white and dark chocolate and stir it gingerly and thoroughly. Put the mixture on the bottom with the oatcakes and leave in the fridge overnight. Decorate with your favourite fruit.

      Enjoy your meal!
       
       

    • By Kasia
      Cheesecake muffins
       
      Ingredients (6 muffins)
      1 lemon jelly
      10 big strawberries
      200g of vanilla fromage frais
      grated skin from half a lemon

      Dissolve the jelly in 250ml of hot water. Leave to cool down (not to set). Wash the strawberries, remove the shanks and blend them. Mix half of the jelly with the strawberries. Put it into the silicon pastry cases. Leave it to set in the fridge. Mix the rest of the jelly with the vanilla fromage frais. Put it on the strawberry jelly. Leave it to set in the fridge. Immerse the silicon pastry case in hot water for a while to get the dessert out of the dish.

      Enjoy your meal!

    • By MelissaH
      I was catching up on my blog reading, and hit a post about icebox cakes. I've only ever made one icebox cake in my life, and it was delicious, using the classic chocolate wafers and whipped cream but flavored with Red Bird peppermint puffs. (I got the recipe from an article about the company that makes the candy.) Anyway, while the blog post itself was interesting, the first comment (at least as I currently see it) caught my attention, because it described a Mexican icebox cake that looked very different to me because it didn't use whipped cream. The commenter called this icebox cake a carlota de limón, and described it as being made from maria cookies, lime juice, and sweetened condensed milk. I adore limes!
       
      So...I can find recipes on line, but has anyone made this cake before? Do you have a tried-and-true recipe that you'd be willing to share? Please?
       
      Thanks!
    • By Kasia
      As usual during the weekend I prepared a cake. This time it was a strawberry shortbread cake with blancmange and crumble topping. Everything fit together nicely. I think that this cake could be excellent with more sour fruit. Cherries, redcurrants or plums come to mind. I have to realize this idea.

      The idea for this cake comes from www.moniamieszaigotuje.blogspot.com.

      Ingredients:
      dough
      0.5 kg of flour
      1 teaspoon of baking powder
      200g of sugar
      200g of butter
      1 egg
      1 egg yolk
      3 tablespoons of cream
      blancmange
      2 packets of powdered blancmange
      0.75 ml of milk
      3 tablespoons of sugar
      additional ingredients
      strawberries

      Heat the oven up to 180 degrees C.
      Put the flour on a baking board, make a large dimple in the flour and put the other ingredients of the dough inside it. Chop it all up with a knife. When you have the consistency of crumble topping, you have to knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of the dough with plastic wrap and put them into the freezer. Prepare the thick blancmange. Stir the blancmange powder in 250ml of milk and the sugar. Cook the rest of the milk. Take the milk off the heat and pour the blancmange mixture into it. Boil for a while, stirring constantly. Turn off the heat. Clean the strawberries and remove the shanks. Cut the bigger strawberries in half. Grate the bigger part of the dough onto a baking sheet. Put the hot blancmange onto it. Arrange the strawberries on the blancmange and grate the rest of the dough onto the top. Bake for 50 minutes.

      Enjoy your meal!

    • By Kasia
       
      I prepared two versions: the first one with desiccated coconut and blueberries and the second with dark chocolate and strawberries. Choose your favorite dessert or go crazy and make your own version.

      Bright dessert

      Ingredients (for 2 people)
      200g of white chocolate
      100g of blueberries
      200ml of 30% sweet cream
      200ml of mascarpone cheese
      2 tablespoons of desiccated coconut

      Melt 150g of the white chocolate in a bain-marie. Draw six 8 cm circles on a sheet of baking paper. Put 2-3 tablespoons of chocolate on each of them and smear it around to cover the whole circle. Leave them at room temperature to congeal and then put them in the fridge for 2 hours. Melt the rest of the white chocolate in a bain-marie. Whisk the cream. Add the mascarpone cheese after whisking. Add the white chocolate and the desiccated coconut and stir thoroughly. Wash the blueberries and drain them. Put the first chocolate circles onto a plate, then a layer of the cream and a couple of blueberries and once again chocolate, cream and blueberries. Put the last chocolate circle on the top. 
      Decorate with the rest of the cream, fruit and peppermint leaves. Serve chilled.

      Dark dessert

      Ingredients (for 2 people)
      200g of dark chocolate
      1 tablespoon of cocoa
      a couple of strawberries
      200ml of 30% sweet cream
      200ml of mascarpone cheese

      Melt 150g of the dark chocolate in a bain-marie. Draw six 8cm circles on a sheet of baking paper. Put 2-3 tablespoons of chocolate on each of them and smear it around to cover the whole circle. Leave them at room temperature to congeal and then put them in the fridge for 2 hours. Melt the rest of the dark chocolate in a bain-marie. Whisk the cream. Add the mascarpone cheese after whisking. Add the dark chocolate and the cocoa and stir thoroughly. Wash the strawberries and remove the shanks. Leave 3-4 nice bits of fruit for decoration, and cut the rest into small pieces. Put the first chocolate circles on a plate, then a layer of the cream and a couple of strawberry pieces and then once again chocolate, cream and strawberries. Put the last chocolate circle on the top. Decorate with the rest of the cream, fruit and peppermint leaves. Serve chilled.


  • Recently Browsing   0 members

    No registered users viewing this page.