Jump to content
  • 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  
Sobaicecream

Miso in desserts

Recommended Posts

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?

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)

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:

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.

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)

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

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?

Share this post


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

  • Similar Content

    • By Kasia
      COURGETTE MUFFINS WITH LEMON
       
      Since I found the recipe for courgette muffins with lemon on the Polish blog gotujzcukiereczkiem I decided to prepare them. My children looked at the ingredients with surprise. Courgette and cakes don't go together well. The argument that they add caster sugar to the courgette pancakes didn't convince them. The muffins reminded my husband of the lemon cake his grandma used to prepare many years ago. I just liked them. They were short lived, because they disappeared in no time, slightly lemony, moist and not too sweet. They were perfect.

      If I didn't know they had courgette in them, I would never believe it. Try it, because it is worth it.

      Ingredients (for 12 muffins)
      muffins
      200g of flour
      a pinch of salt
      half a teaspoon of baking soda
      half a teaspoon of baking powder
      150g of sugar
      peel from one lemon
      a tablespoon of lemon juice
      2 eggs
      150ml of oil
      a teaspoon of vanilla essence
      a teaspoon of lemon essence
      210g of grated courgette
      icing:
      3 tablespoons of milk
      10 tablespoons of caster sugar
      1 teaspoon of lemon essence

      Heat the oven up to 170C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
      Mix together the dry ingredients of the muffins: flour, salt, baking soda and baking powder. Mix together the sugar and lemon peel in a separate bowl. Add the eggs, oil, lemon juice and both essences. Mix them in. Add the dry ingredients and mix them in. Grate the unpeeled courgette, don't squeeze and don't pour away the liquid. Add the courgette to the dough and mix it in. Put the dough into some paper muffin moulds. Bake for 25-30 minutes. Now prepare the icing. Mix the milk with the caster sugar and lemon essence. Decorate the muffins with the lemon icing.

      Enjoy your meal!


    • By pastrygirl
      I had a chance to try a couple of Valrhona's new "inspirations" flavors today, the passion fruit and the almond.  The almond was good but I'd probably add salt.  The passion fruit is intense and delicious, I bet you could cut it with a sweeter white chocolate and still get good flavor.  They also have strawberry.  These are cocoa-butter based so can be used for shell molding.  https://inter.valrhona.com/en/inspiration-valrhona-innovation
       
      I could definitely see using these.  Passion fruit is one of my favorite flavors, and I already indulge in the convenience of Perfect Puree so I don't think this would compromise my integrity   
       
      Just wanted to share.  Available soon, probably expensive
    • By Kasia
      BANOFFE - MY DAUGHTER'S BIRTHDAY CAKE
       
      This year, mischievous nature tried to upset my daughter's birthday plans. Spending your birthday in bed with a thermometer isn't an excellent idea ¬– even for an adult. For a teenager it is a drama comparable to cancelled holidays. My daughter told me that you are thirteen only once. And she was right. Literally and figuratively.

      I wanted to sugar the pill for her on this day and cheer her up for a bit, so I prepared a caramel cake with bananas – banoffee in the form of a small birthday cake. My sweet magic and the dinner from her favourite restaurant worked, and in the end her birthday was quite nice.

      Ingredients (17cm cake tin):
      150g of biscuits
      75g of butter
      200ml of 30% sweet cream
      250g of mascarpone cheese
      2 tablespoons of caster sugar
      2 bananas
      300g of fudge
      1 teaspoon of dark cocoa

      Break the biscuits into very small pieces or blend them. Melt the butter and mix it up with the biscuits until you have dough like wet sand. Put it into a cake tin and form the base. It is worth rolling it flat with a glass. Leave it in the fridge for one hour. Spread the biscuit layer with fudge and arrange the sliced bananas on top. Whisk the chilled sweet cream with the caster sugar. Add the mascarpone cheese and mix it in. Put the mixture onto the bananas and make it even. Sprinkle with the dark cocoa and decorate as you like. Leave it in the fridge for a few hours (best for the whole night).

      Enjoy your meal!

    • By Kasia
      ON THE CHRISTMAS TABLE - CHRISTMAS EVE CRANBERRY KISSEL
       
      One of my friends from Ukraine told me about her traditional Christmas dishes. Except for stuffed cabbage with potatoes (which I have made already) I was surprised about cranberry kissel. I searched the Internet and I saw that in many Polish homes Christmas Eve supper ends with cranberry kissel. In my home we always drink compote with dried fruit, but maybe this year we will try a new dish on our Christmas menu.

      I wonder why cranberries are on the Christmas table. I didn't find any particular information about it (except the fact it is tradition). I think that a few years ago cranberries were treated as a natural cure which aids digestion, and this could be quite useful after a hefty Christmas meal!

      At my Ukrainian friends' home Christmas kissel is runny like a drink, but you can prepare it like a dessert with a more dense texture. I made the drink version, but you should choose which is better for you.

      Ingredients:
      500g of cranberries
      a piece of cinnamon and a couple of cloves
      6-8 tablespoons of sugar
      2-3 tablespoons of potato flour

      Wash the cranberries and put them with the cinnamon and cloves in a pan. Pour in 500ml of water and boil until the fruit is soft. Remove the cinnamon and cloves and blend the rest. Add the sugar and mix it until it has dissolved. Sieve the cranberry mousse to make a smooth texture. Mix the potato flour with a bit of cold water. Boil the cranberry mousse and add the mixed potato flour, stirring constantly so it is not lumpy. Boil for a while. Pour the kissel into some glasses.

      Enjoy your meal!

    • By Kasia
      MILLET GROATS CHOCOLATE CREME WITH CRANBERRY MOUSSE
       
      Today I would like to share with you the recipe for the best chocolate crème I have ever eaten. It is thick, smooth and very chocolaty in flavour and colour. Despite the chocolate, the dessert isn't too sweet. But if somebody thinks that it is, I recommend serving it with slightly sour fruit mousse. You can use cherries, currants or cranberries. You will make an unusually yummy arrangement and your dessert will look beautiful.

      My children were delighted with this dessert. I told them about the fact it had been made with millet groats after they had eaten it, and ... they didn't believe me. Next time I will prepare the millet groats crème with a double portion of ingredients.

      Ingredients (for 4 people)
      chocolate crème
      100g of millet groats
      200g of dark chocolate
      1 tablespoon of dark cocoa
      250ml of almond milk
      fruit mousse
      250g of fresh cranberries
      juice and peel of one orange
      half a teaspoon of grated ginger
      4 tablespoons of brown sugar

      Boil the millet groats in salty water and drain them. Melt the chocolate in a bain-marie. Blend the millet groats, chocolate, cocoa and milk very thoroughly until you have very smooth crème. Pour the milk in gradually to make the right consistency of your desert. Prepare the fruit mousse. Put the washed cranberries, ginger, juice orange peel and sugar into a pot. Boil until the fruits are soft. Blend. Put the chocolate crème into some small bowls. Put the fruit mousse on top. Decorate with peppermint leaves. Serve at once or chilled.

      Enjoy your meal!


  • Recently Browsing   0 members

    No registered users viewing this page.

×