- 2 cloves garlic, finely minced
- 10 fillets of anchovies, minced
- 2 oz walnuts, toasted and chopped
- 2 tablespoons mame miso
- 4 tablespoons olive oil
1. Puree everything except olive oil in a food processor.
2. Gradually add olive oil and pulse until thoroughly mixed.
- 1 can chickpeas, drained
- 1 teaspoon curry powder
- 2 tablespoons mugi miso
Combine all ingredients and puree.
- 8 oz chicken liver, trimmed off excess fat, rinsed and patted dry
- 1 shallot, minced
- 1 garlic clove, minced
- 1/3 cup red wine
- 3 tablespoons kome miso (red)
1. Saute shallots and garlic with olive oil until translucent.
2. Add liver and saute for 7 minutes on medium heat.
3. Add wine to deglaze and saute until wine has almost evaporated.
4. Puree the liver with miso in a food processor.
- 2 tomatoes, diced
- 1 green Thai bird chili, finely minced
- 1/2 onion diced, soaked in water and drained
- 2 tablespoons kome miso (light yellow)
- 2 tablespoons cilantro, minced
- salt and pepper as needed
Combine all ingredients in a mixing bowl.
- 1 red bell pepper, roasted and peeled
- 2 oz cream cheese, softened
- 2 oz cottage cheese
- 2 tablespoons kome miso (red)
Combine all ingredients and puree.
- 1 bunch spinach
- 3 tablespoons kome miso (white)
- 3 oz firm tofu
Combine all ingredients and puree.
