MiSOgood Finishing Salt
1/2 Cup MiSOgood Soy-Free Miso
1/4 Cup Flaky Sea Salt
Preheat your oven to 170 degrees and line a baking sheet with parchment paper or a silicone baking mat. Using a rubber scraper or offset spatula, evenly spread the miso into a very thin layer across the paper or mat.
Bake on the center rack of your oven until the miso has dehydrated enough that it easily peels away from the paper and is dry to the touch. This can take anywhere from 1 to 3 hours, depending on your oven.
Remove the baking sheet from the oven and carefully flip the hardened miso over to the opposite side, in one large piece or in smaller pieces if it breaks. Return the sheet to the oven and bake another 1 to 3 hours, until the miso is very dry and easily cracks apart into little bits. The color will naturally darken, but keep an eye on it to avoid burning.
Let cool completely. Roughly crumble the larger pieces and place in a food processor or spice grinder. Pulse until finely ground. Stir in the flaky salt and transfer to an airtight glass jar. Store in a cool, dark place up to 2 months, in the refrigerator up to 6 months, or in the freezer up to 12 months for best quality.
Makes 1/2 Cup
Notes: If you don't have a food processor or spice grinder, a mortar and pestle is a good manual alternative. You can also transfer the pieces to a large plastic freezer bag and use a rolling pin, wine bottle or the bottom of a small pan to coarsely crush the pieces.
1/4 Cup Flaky Sea Salt
Preheat your oven to 170 degrees and line a baking sheet with parchment paper or a silicone baking mat. Using a rubber scraper or offset spatula, evenly spread the miso into a very thin layer across the paper or mat.
Bake on the center rack of your oven until the miso has dehydrated enough that it easily peels away from the paper and is dry to the touch. This can take anywhere from 1 to 3 hours, depending on your oven.
Remove the baking sheet from the oven and carefully flip the hardened miso over to the opposite side, in one large piece or in smaller pieces if it breaks. Return the sheet to the oven and bake another 1 to 3 hours, until the miso is very dry and easily cracks apart into little bits. The color will naturally darken, but keep an eye on it to avoid burning.
Let cool completely. Roughly crumble the larger pieces and place in a food processor or spice grinder. Pulse until finely ground. Stir in the flaky salt and transfer to an airtight glass jar. Store in a cool, dark place up to 2 months, in the refrigerator up to 6 months, or in the freezer up to 12 months for best quality.
Makes 1/2 Cup
Notes: If you don't have a food processor or spice grinder, a mortar and pestle is a good manual alternative. You can also transfer the pieces to a large plastic freezer bag and use a rolling pin, wine bottle or the bottom of a small pan to coarsely crush the pieces.