Miso Vinaigrette

This recipe comes directly from Etsuko Inoue, the maker behind Kamosu Miso, the local miso paste we carry in the Farm Store.

Miso paste is a mixture of fermented beans, rice and can be made with several other grains such as barley, millet, quinoa and buckwheat. It is a healthy probiotic food that helps support digestion by adding beneficial microorganisms to your digestive tract. It's a versatile seasoning, that easily adds a depth of flavour to any dish.

Miso Vinaigrette

¼ c Vinegar (Rice or Apple cider)

1T Miso paste* (rice & chickpea, Shiitake and Gobo)

½ Clove garlic* (Minced)

1t Maple syrup*

3/4 c Olive oil

Optional Fresh herbs (Dill, Parsley or Basil)*


In a blender, combine and blend all the ingredients except the olive oil.

Slowly add the olive oil.


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