Umami & Citrus blend

Blended from miso powder, ginger root, sea kelp, citrus peel, and soy, these staple ingredients of the Japanese kitchen combine to form the ideal expression of umami. Used primarily as a rub or in marinades for freshly caught ocean fish, simply cooked under the broiler or on the charcoal grill. Misoyaki is the quintessential seasoning for wild caught sablefish, halibut and salmon or line caught swordfish and mahi-mahi.

Main Ingredients: red miso powder, ginger, citrus peel, organic sea kelp

Deliciouser with: seafood, roasted mushrooms, top vanilla ice cream

Check out our Spiced Nuts recipe