This oyster paste is produced in Kyoto.
It is made using steamed oysters with concentrated umami, achieved through a special technique. These steamed oysters have received the Prime Minister's Award and are highly acclaimed in Japan.
Nutrients from Japan's rich mountains flow through rivers into the sea, creating the nourishment that makes these oysters exceptionally delicious. After 20 years of research, a patent was obtained for the technology to steam oysters safely and deliciously. This unique steaming process achieves a level of flavor and safety that surpasses raw oysters.
The aroma of the sea spreads through the mouth, making it an excellent accompaniment to wine or sake when eaten as is. It is also highly rated by chefs and can be used in a variety of dishes. You can prepare party food that pairs well with alcohol in a short amount of time.
Oysters are also extremely rich in nutrients such as zinc, glycogen, iron, and taurine. They are not only delicious but also good for your health.
Experts in the wine industry have certified that this paste pairs well with wine as well as Japanese sake. While it is delicious on its own, we recommend serving it on a baguette with cream cheese. The combination of the oyster miso aroma and cream cheese creates the ultimate flavor.
"Oyster Miso" is also versatile in cooking.The Oyster Miso Peperoncino is particularly exquisite.Oyster Miso Gratin is also a popular choice.This product is perfect for those times when you want to enjoy a luxurious dining table.
**[Recipe: Peperoncino]*** Step 1: Mince the garlic.* Step 2: Boil the pasta.* Step 3: Put olive oil and garlic in a frying pan and cook over low heat until lightly colored.* Step 4: Add the pasta, red chili peppers, and salt, then mix together. (Adding your favorite vegetables is also recommended.)* Step 5: Turn off the heat, add the oyster miso, and mix.
**[Recipe: Gratin]*** Step 1: Sprinkle salt on raw oysters, wipe off the moisture that emerges, coat with flour, and sear in a frying pan over high heat until browned.* Step 2: Layer the ingredients in order: steamed and sliced potatoes, seared oysters, parboiled spinach, oyster miso, white sauce, and cheese.* Step 3: Bake in the oven until the cheese is browned.
**[Recipe: Garlic Toast]*** Step 1: Mix oyster miso, mayonnaise, and garlic paste together.* Step 2: Spread the mixture on a baguette, top with melting cheese, and bake in the oven until browned.
**[Recipe: Canapés]*** Step 1: Spread cream cheese on crackers.* Step 2: Place a marshmallow on top.* Step 3: Add white miso.* Step 4: Top with oyster miso.
**[Recipe: Cheese Sticks]*** Step 1: Place cheese and salad chicken in the center of a shumai (dumpling) skin positioned in a diamond shape.* Step 2: Place oyster miso on the side closest to you.* Step 3: Apply water to the top corner of the skin and roll it up from the front.* Step 4: Bake in the oven until browned (about 3 to 4 minutes).
**[Recipe: Kamaboko with Wasabi-zuke]*** Step 1: Knead cream cheese into a paste.* Step 2: Dice the kamaboko (fish cake).* Step 3: Mix the wasabi-zuke (wasabi pickled in sake lees) and kamaboko together.* Step 4: Arrange on a spoon or plate and garnish with oyster miso.