Miso Master

Hidden Gem Alert!! Check this one out for sure… you can buy from Charlotte’s Thoughtful Baking Company on Saturday mornings at the @uptownfarmersmarket , the @davidsonfarmersmkt and the @matthewsfarmersmarket And Now, you can also shop local with Chef/OwnerMary Jayne Wilson at her new Brick-and-mortar on Monroe Road! 🥧🍰🍪 Thoughtful Baking Company 📍 4418 Monroe Road ⏰ Open Thurs & Fri 10-6; Sat 8-3 & Sun 9-1 Don’t miss the veggie andvchicken pot pies, andcall the sweet treats including sea salted chocolate chip cookies, seasonal bar cookies and pies and THESE amazing upside-down miso caramel banana cakes- wowzer! #TellThemHeidiSentYou With shout outs in this video to @misomaster miso! #

If mac & cheese isn’t creamy, golden, and borderline addictive… I don’t want it. This one? Next level. 🧡🔥 Butternut squash gets roasted into a silky, umami-packed sauce, layered with crispy shiitake “bacon” + a salty almond parm crumble that hits like the real thing. Butternut Squash Mac & Cheese with Shiitake Bacon + Almond Parm Crumble Ingredients Pasta
400 g shell macaroni
Salted water Butternut Squash Cheese Sauce
700 g butternut squash, peeled + cubed
2 tbsp @pompeian olive oil
1 small red onion, diced
2 cloves garlic
250 ml unsweetened @oatly oat milk
2–3 tbsp @bragg nutritional yeast
1 tbsp @misomaster white miso
1 tbsp lemon juice
1 tsp @greypoupon_us Dijon mustard
1/2 tsp @mortonbassettspices smoked paprika
1/2 tsp @labaleineusa salt + black pepper Shiitake Bacon
200 g shiitake mushrooms, thinly sliced
2 tbsp @sanjtamari tamari
1 tbsp @traderjoes maple syrup
1 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
Black pepper Almond Parm Crumble
80 g toasted almonds
2 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp salt
1 tsp olive oil Instructions 1️⃣ Roast the squash
400°F. Toss squash with olive oil, salt + pepper. Roast 25–30 min until caramelized and soft. 2️⃣ Make shiitake bacon
Toss mushrooms with all ingredients. Bake at 375°F for 18–22 min, stirring once, until crisp + caramelized. 3️⃣ Blend the sauce
Add roasted squash, onion, garlic, oat milk, nutritional yeast, miso, lemon, Dijon, paprika, salt + pepper. Blend in @vitamix until silky smooth. 4️⃣ Cook pasta
Boil shells in salted water until al dente. Reserve 1 cup pasta water. 5️⃣ Bring it together
In a large pan, combine sauce + pasta. Add pasta water as needed until glossy + creamy. 6️⃣ Finish
Top with shiitake bacon, almond parm crumble, cracked pepper + extra paprika. Creamy. Smoky. Salty. Addictive. Save this. You’ll be making it on repeat. #veganmacandcheese #plantbasedcomfortfood #karamthoms #veganrecipes #chefmode

Loading Miso paste into a long term barrel. In 1 year, this will be Red Miso. No accelerants or additives will be used, just 4 seasons.

Making Koji - Day 2 24 hours earlier, the rice was steamed and inoculated with Aspergillus Oryzae. It was then “put to bed” in a large bin and covered tightly. The beneficial bacteria began to grow on the rice in the beginning stage of fermentation. On day 2, the rice is portioned out onto trays. Grooves are made in the rice so the Koji can more evenly release heat and moisture during the next phase of fermentation. The trays are then loaded into the Koji room for another fermentation period. The temperature and humidity in the Koji room naturally increase dramatically from the Koji. After 24 hours, the Koji is taken out of the trays and mixed with soybeans and salt to start the Miso paste fermentation.

Leftovers from a wonderful Mother’s Day dinner. Miso baked sweet potatoes were💯

This Mother’s Day, we think all the mothers and mother figures deserve a nice home cooked meal! To give her the spectacular meal she deserves, try adding some Miso to the recipe. This will sure to wow her with an elevated Umami complexity. Need some recipe ideas? Go to our website and look through our recipe page. Link in bio.

We had the honor of spending this past weekend on @wildersbrand Wagyu Beef Farm in Turkey, NC. Huge thanks to @gottobenc for organizing this event. Chefs from all over North Carolina met on the farm for some epic meals incorporating Miso Master Miso with Wilder’s top quality Wagyu beef and pork. Chef @chefluiszouain from @laganaraleigh and @sergefalcozvigne completely knocked it out of the park with the dishes! We are always so excited to see chefs be creative with Miso. As we like to say, the options for using Miso in cooking are endless. Thank you so much, chefs! A few highlights: • Tomahawk Steak with Miso Salmuera • Picanha with Miso Master Miso Tamari • Mussels with Miso and Summer Sausage Escabeche Shoutout to @wyehill and @eoddistillery and @goldhenbloody for supplying the beverages for the weekend. Thank you @wildersbrand for showing us around your beautiful farm and teaching us all about your operation. It is inspiring to see such top notch agriculture here in our state. So much thought and care is put into their Wagyu production.

We have now officially launched our Foodservice Miso Ginger Tempeh via @mountainfoodproducts_avl 🙌 Made with Organic US Grown Soy and local @misomaster sweet white miso. Stores great refrigerated or frozen. Excellent in sandwiches, stir fries, sushi, fresh rolls, tacos, Asian noodle dishes, rice or grain bowls, thin sliced as “bacon”(add a little smoked paprika and maple syrup)….the list goes on and on. Tell us your favorite way to use it!! Currently featured at @madronafoodtruck , @dobrateanc , @cooperativecoffeeshop , and @thewildvioletwnc and #MadisonNaturalFoods (lmk if I’m missing anyone!) #avleats #avlbiz

What’s your favorite?

This is what happens when you stop treating squash like a side dish.
 Charred edges. Creamy contrast. A little crunch where it counts. Save this. ✨ Charred Squash Fan with Lemon-Tahini Crème & Pistachio Dukkah Ingredients Squash * 1 small delicata squash (or honeynut) * @pompeian Olive oil * @labaleineusa sea salt Lemon-Tahini Crème * ¼ cup @krinosfoods tahini * 1 tsp @misomaster white miso * 2–3 Tbsp lemon juice * 1 small garlic clove, grated * Warm water, to thin * Salt, to taste Pistachio Dukkah * 2 Tbsp finely chopped pistachios * 1 tsp @mortonbassettspices sesame seeds * ½ tsp ground coriander * Pinch @maldonsalt flaky salt To Finish * Olive oil * @farmingturtles Micro herbs or parsley * Aleppo pepper Instructions 1️⃣ Prepare the squash
Slice squash in half lengthwise and remove seeds. Place cut-side down and slice on the bias. 2️⃣ Roast
Brush generously with olive oil and season with salt. Roast at 425°F for 30–35 minutes until tender with caramelized edges. 3️⃣ Make the crème
Whisk tahini, lemon juice, garlic, salt, and warm water until smooth and spoonable. 4️⃣ Plate
Swipe tahini crème across the plate. Set squash on an angle. Finish with pistachio dukkah, olive oil, herbs, and Aleppo pepper. #PlantBasedPlating #VeganRecipes #FoodReels #ModernVegetarian #karamthoms

New Blog Post Alert • Just Up at HeidiBillottoFood.com 😊🩷🥒🥒 This week’s post is all about cooking with local cucumbers… In the post you find a video recipe for a fun Celery and Cucumber Salad with a dressing made with @misomaster miso, @omgalchemy ginger mushroom powder, @olivecrate balsamic chili vinegar and @dukes_mayonnaise And there’s a printed recipe for a creamy rich Lemon Cucumber soup made with @uavcheese yogurt cheese, local buttermilk from @ranlewdairy or @hickoryhillmilk , local cukes and then its all topped with grilled NC shrimp-delish and a wonderful reason to breakout fun shot glasses and mini straws for serving! You’ll find it all in my latest post at HeidiBillottoFood.com

This is the pasta you make when you want restaurant energy without the reservation 🍝✨ Deeply savory, glossy, and quietly luxurious. Umami Mushroom Rigatoni with Pine Nuts Ingredients * 12 oz @frankies457foods rigatoni * 2 Tbsp @pompeian olive oil, plus more for finishing * 2 shallots, thinly sliced * 6–8 oz @tivolimushrooms Umami mushrooms, torn or sliced * 1½ Tbsp @misomaster white miso * ¼ cup hot water * ½–¾ cup reserved pasta water * ½ cup shredded @violife_foods vegan Parmesan * 2 packed cups @organicgirl baby spinach * 2 Tbsp toasted pine nuts * Additional vegan Parmesan, for finishing * Finish with cracked black pepper and @sauce truffle oil Instructions 1️⃣ Cook rigatoni in well-salted water until al dente; reserve pasta water 2️⃣ Sauté shallots in olive oil until soft, add mushrooms and cook until deeply browned 3️⃣ Whisk miso with hot water, add to pan with pasta water to form a glossy sauce 4️⃣ Add pasta and vegan Parm, tossing until emulsified 5️⃣ Fold in spinach just until wilted 6️⃣ Finish with pine nuts, extra Parm, olive oil, truffle oil and black pepper Savory, silky, and unapologetically cozy. Save this for your next pasta night. #plantbasedpasta #umamiflavor #vegancomfortfood #pastanight #karamthoms