My Miso Guide | Everything you need to know | Marion’s Kirchen

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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

[@kamranjoon]

Your true gift is, no not your ability to cook although that is fantastic, is your character, your ability to put a smile on my face the whole time I’m watching your videos while fully understanding what you teach and to never think duplicating the meal is above my ability (even though it may well be). You don’t try to be standup comedian, you don’t try to be a cursing better-than-all-of-you chef (although I think you have a right to claim that), and you don’t dumb down any explanation as if your audience are children or idiots. That is a gift to be admired. Thank you.

[@fallingwickets]

+100 on the sentiments

[@Marionskitchen]

Oh my. I’m just so humbled and grateful for such amazing sentiments. Thank you so much. I try my best and I only hope that people find my content useful. This is very inspiring feedback. Thank you again 😃

[@annalee7403]

@@Marionskitchen 🙏💖

[@ellebenenati7787]

❤️🥟❤️

[@zzizahacallar]

Beautiful comment. It's true and enjoy watching food content while learning about it.

[@fermenstation5770]

Thank you so much for collaborating with us and making miso with us. We are thrilled that you created beautiful recipes using our miso. Your creativity and enthusiasm brought out the best in our miso. Your support means a lot to us. Please continue to inspire us with your great contents!

[@Marionskitchen]

Oh you’re so welcome! You all gave up your time so generously. Thank you for showing me what a beautiful ingredient miso can be when it’s made with such care and knowledge that you both have. I’m glad you liked the recipes! 😍

[@MsAsb-zx4sr]

This was such a joy to watch. Please more videos like this. Loved meeting Yuki

[@jrojo4834]

I needed this video. I was losing my passion in the kitchen, but now I’m excited.

[@EricsonHerbas]

I've followed your channel for several years now and the production value on this episode is up there, from the colorful graphics to the great story telling. I'm off to the supermarket to get me some miso!

[@darrylgodfrey9604]

Fascinating, and as a bonus I learned about FermentStation who are not far from where I live. I've made miso soup in the past and it's turned out ok, but now I'm inspired to give it another go. Thanks for another brilliant video.

[@Marionskitchen]

Hey thanks Darryl! I’m so glad you found this episode useful. And yes please do check out fermentStation. Oh my goodness the flavour of their miso is just incredible! Good luck making your own miso soup from scratch! Hope you love it 😃

[@aimeevang3145]

I'd love to add that you CAN eat the kombu after you've rehydrated it! It's got a great crunchy texture and is a great add-in for salads, stir fries, and whatever else you want. It does get slimy after it's been steeping so rinse it well first. I love it sliced in a vegan mapo tofu!

[@patrickstar686]

Love the deep dive into a specific ingredient video concept!

[@clg3697]

Perfect Timing. Thank you. I picked up some organic white miso paste this week for a dish I am making this weekend. Now I have ideas on using the rest of the jar. Great video. Love the in-depth exploration of a single ingredient. Again, thanks💜

[@Nxthg2uU]

I absolutely adore you and your cooking. What a great episode. I will use miso more now. Can’t wait to try the chicken dish and carmel sauce. Thank you. America loves you!

[@user-mn6fi5pg2x]

Just made the Miso Chicken. WOW! It's amazing. Thank you,, Marion.

[@ZenaidaRoxas-yk8pp]

Thanks for sharing how miso is made. Love this episode.

[@haanimely981]

Loved this video! So informative! More miso recipes would be great!❤

[@Marionskitchen]

Thank you for watching!

[@sarahjames1612]

I LOVE these in-depth deep-dives on particular ingredients or methods that you've done (like the wok video!). They're so informative and just so interesting!

[@sljt8d2g7nfp4ua6ey]

It's great to know what things are made from, thank you for taking the time to explain the steps 👍☺️.

[@khoauhleexiong6711]

My mind is blown!!!!!! Loved this episode soooooooo much! Keep up the great work!

[@elainef_]

Miso dessert 😮 completely something new to me! Awesome 😊

[@maryrizzo4076]

This was awesome!!!!!

[@suntanglory]

Beautiful and lovely!❤

[@fdotleonora]

just the episode i needed as a newbie miso enthusiast, thank you!!!

[@JacquesWarren]

I use red miso as the secret ingredient (not anymore!) in my poutine gravy. Just fantastic!

[@bkm2797]

Why not anymore?

[@JacquesWarren]

@@bkm2797 If I say what my secret ingredient is, it's not anymore 😁

[@bkm2797]

JacquesWarren, Lol, sorry didn't put two and two together, but now that you clarified, it's understood!😉

[@zzizahacallar]

@@JacquesWarren🥰 thank you for sharing. You're so funny.

[@thesaltycooker]

Perfect for the season!

[@rosaleenmoylan885]

Thankyou Marion I tried the miso chicken used sour cream , came out fab .. so flavourful 🇮🇪

[@MachoLove]

Wow Marion thank you for always sharing the best recipes the best sauces the best foods

[@maryamebrahimi1384]

Thnaks for this video I have thrown out of jars of miso since I had no idea what else I can cook with it .

[@ellebenenati7787]

you can start your miso umami-luv journey slower by adding miso to your favorite dishes veggies n sauces.... maybe start simple with pasta n use a heaping teaspoon to warm pasta water mix till completely incorporated no lumps as it's cooling add desired butter n olive oil taste n add other seasonings if you choose.... then a small amount of freshly grated cheese building thickness with only those ingredients n I'd add the pasta to the bowl you just made the miso sauce sooo all that delicious sauce selfishly stays with ya or do what I do n lick the bowl.... unless it's an occasion where platting is super important or you're hosting with guests in mind.... I get excited about these kinda things!!! you could also make a dashi ahead of time add miso instead of only using warm water or creams.... it's waaay tastier n healthier.... you can play-around eventually ease up on salts n incorporate dashi n miso alike!!... I make a beautiful maple miso drizzle for oatmeal n it's freaking delicious!!! fermented items are similar in study to greek yogurt alive n assist some greatly past the glorious tastes!!... you got this!!... just a friendly gesture it's helpful to use quality ingredients n things will taste different, better!!... it changed my life personally n health wise!!! hope that helps n best of luck to you!!! ❤️🍅❤️

[@canates8068]

just as i was thinking what to do with a whole tub of miso sitting in the fridge, you posted this video 💗💗💗

[@inaala_nailo]

I didn’t see this until today - I love this video!! I make miso so much at home for an easy breakfast. (USA here, Minnesota)

[@samanthaacacio1973]

Watched this yesterday made the creamy chicken today. My taste buds have exploded. Thank you!!!!!

[@Marionskitchen]

Fantastic!

[@kindablue1959]

Thanks Marion! I've had miso in restaurants but never at home. This is exactly what I needed to get started. My local grocers carry the soup mixes and _maybe_ one shelf stable version, but I prefer to experience the 'traditional' flavors, not the Westernized commercial interpretations, so it's been daunting to know what to buy. The one shelf version at my main grocer is a big one for $12 and I didn't want to get that if it wasn't 'right'. I'm not sure I'll be able to find fresh versions without taking a drive, but at least I know that's the ultimate goal. Thanks again!

[@Marionskitchen]

I’m so happy to read this comment! I love knowing that I’m helping and providing value where I can 🥰 Thank you for watching and coming here to leave a comment. Much appreciated

[@jessicafeldheim7542]

Thank you I love miso soup and have been making it for years but ai have to say that not boiling the water here is key, the flavors get too intense. mild is the key

[@oijans]

Gochujang in my miso soup to go with my homemade ramen noodles for breakfast, is my favorite.

[@faigee3493]

I love that you went and got your ruler from the desk presumably LO.L I have a metal ruler In my kitchen drawer,which I can throw in the dishwasher to sanitize, Used just for this purpose and measuring pastry. Et. Cetera.

[@Marionskitchen]

🫣 I just always need the ruler to make sure! And yes. Metal is great so it can be washed properly 👍

[@Soyunakaren]

Your content is just 👄🤌🏼chef’s kiss 😘

[@kalakruti1596]

Indepth info on not so used and mysterious miso made easy

[@bkm2797]

Yuki has so much respect for his miso, wish I could get a taste. Marion, all of these recipes look delicious, I need to go shopping in Japan town to pick some different kinds of miso, bonito flakes and seaweed. Salmon is about $40.00 per pound here, so as scrumptious as that looks, I may try the delicious chicken recipe first. Thank you for these lovely recipes, and are they in your cookbook? Thank you Marion, you're the best!👍❤️

[@Marionskitchen]

Yuki was amazing. I learned so much. I hope you try out the chicken. And these particular recipes are not in my cookbook. But you can find them on my website 😃 marionskitchen.com

[@bkm2797]

Thank you, I will check that out!

[@Zaloof1]

Hi Marion, I love all you do! I have been admiring your gold thick pointer finger ring for some time now. Can you share where you got it from. Thanks, Sydney Australia 🇦🇺 x

[@Marionskitchen]

Thank you! And actually it’s an Oura ring health tracker 😃

[@enricotesei3718]

Very interesting, I like to learn about (for me) unknown ingredients, please, can you explain different types of tofu and what they are made for (soup, fried in a pan etc), thank you

[@Rosesaresweet101]

I use it for vegan and non vegan cheese sauces. E.g. baked cauliflower, potatoes,

[@Marionskitchen]

Sounds great! Yum!

[@stefanweilhartner4415]

i want to combine it with cooked (but not over cooked) carrots that have been cut into the right size. not too small because it would leech all the flavor into the broth and the carrot does not retain any flavor anymore. i think the mild sweetness of the carrot could be an interesting option.

[@kyReeElainProhm]

Where do you purchase your kombu from?

[@aimeevang3145]

Most Asian grocery stores. It's a dried good so I'm sure it's online too.

[@sharmishthabanerjee6852]

Awesome Vlog mam, please show torimeshi recipe japanese and honetsukidori recipe japanese, please 🥺 please please please please

[@MickyELee]

How did you remove the hulls from the bean? That was big problem.

[@fzkxl9931]

Where I live you can buy them with or without hulls, more or less same price.

[@icebird757]

Can you use coconut cream or coconut milk instead of cream if you're allergic to dairy?

[@Feebeeee]

I have made the chicken recipe with both coconut cream & coconut milk (either works well ) & it is delicious!

[@Marionskitchen]

Yes you sure can! Either is fine 😃

Honestly, you can just buy dashi powder instead of buying kombu and unnecessary items and it tastes just as good. That's what most of what my Japanese friends use.

[@dee_dee_place]

Marion- I would love to use miso in my food but I can't eat soy products & I'm on a very low sodium diet- ugh.

[@rachkate76]

Too salty for me and not good for HBP.

[@dee_dee_place]

@@rachkate76 Yep, & I have kidney disease. Within 1/2 hr my feet & legs would swell to 3 times their normal size. I have Gastritis & IBS so the soy wreaks havoc on my stomach.

[@kindablue1959]

Are you sure just one teaspoon of miso spread throughout an entire meal would be a problem? And does fermented soy have the same effect on your gut as fresh? Not trying to doubt you, just hoping you can find a way to experience good things, at least occasionally.

[@rachkate76]

@@dee_dee_placesorry to hear that- meaning you can’t supplement with potassium which brings HBP down. Unfortunately your kidneys can’t process it- it’s a vicious circle. I’m not at that point but do have HBP and am bringing it down slowly with potassium and cutting out sodium. It takes a long time.

[@rachkate76]

@@dee_dee_placewhat sort of things do you eat out of curiosity with your gastritis and IBS? Got any tweaked recipe ideas that still have flavour?

[@sunflowerbaby1853]

None of my local grocery stores even know what miso is let alone have it.

[@EllenMillama]

Is miso similar to the korean samjang?

[@grandmundi7107]

Samjang is spicy, so they are different

[@aimeevang3145]

​@@grandmundi7107 Samjjang is not spicy. I think you're thinking of gochujang, which is spicy. In a sense, miso and Samjjang are both fermented beanpastes.

[@souravanand932]

First to view🙋

[@swhop]

this asian man is realy cute one...

[@chronic_daydreamer]

Not a fan of miso. Which is weird. I love soy sauce. Hate miso. Go figure!

[@kindablue1959]

Have you tried the simple white miso, or always the stronger ages ones? And have you tried it mixed into like a stir fry versus a basic soup? For comparison, I couldn't stand to eat a teaspoon of oyster sauce or fish sauce alone, but mixed into a dish with lots of other flavors they're awesome umami bombs.

[@chronic_daydreamer]

@@kindablue1959I’ve had it in miso soup and thought it was foul. That alone was enough to put me off using it in cooking.