AVOCADO AND CREAM CHEESE are the perfect buddies as you know.
MISOZUKE is the type of Japanese cooking technique, which is marinating food in miso paste/ or the MISODOKO.
I talk about MISOZUKE vegetables in this post (or you’ve jumped this pot from there, thanks!) in case you want to check it out later.
What’s Taste Like MISO flavored AVOCADO?
Unexpectedly, creamy Avocado and miso flavor go well together. When using red miso paste, it’ll be salty and creamy, the taste like a mild cheese.
Miso and butter are already known as a good combination, and avocado has a buttery flavor, so there is no doubt that avocado and miso go well.
Add ground garlic to the miso paste, or drizzle olive oil or roasted sesame oil before serving to the avocado can arrange the flavor to enjoy more.
The rich creamy buttery avocado flavor will be upgraded by marinating the miso paste packed with rich UMAMI flavor.
Miso And Cheese Are Good Buddies
Miso and cheese are fermented food, and they are already good buddies.
Both have a rich Umami flavor and enhance each flavor to combine together.
Cream cheese or mozzarella cheese especially go well with miso flavor, yet, try several kinds of cheese to make misozuke and find out your favorite.
I would say less salty cheese is better for Misozuke.
I use cream cheese wedges packaged individually since it is easy to marinate.
Miso Flavored Cream Cheese: MISOZKE CREAM CHEESE
Ingredients
- cream cheese wedges
- ¼ cup red/yellow miso
- 2 tbsp Japanese sake/ white wine/ sherry
- 2 tbsp sugar
Instructions
- Boil alcohol down. In a small bowl or cup, place Japanese sake/ white wine/ sherry and sugar. Microwave it for 1 minute until being boiled. (1500W)Stir the mix to dissolve the sugar.*Or use the MISODOKO in this post.
- In a small container, submerge unpackaged cream cheese wedges. Be sure to cover them completely. Lid tightly. Refrigerate it overnight.
- Scrape or rinse off the miso mixture before serving.
- You can make MISO CREAM CHEESE SPREAD, serve with crackers or make PRESSED SUHI with MISOZUKE AVOCADO.
Notes
©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Consume MISOZUKE Avocado within 2-3 days and MISOZUKE cream cheese within 1 week after marinating.
MISOZUKE AVOCADO
Marinate avocado in miso! It's an unexpected combination, but the rich buttery creamy flavor will be enhanced and goes well with not only the avocado but also rice and Japanese sake.
Ingredients
- 1 ripe avocado washed
- ½ cup Red or Yellow Miso
- 4 tbsp Japanese sake/ white wine/ sherry
- 4 tbsp Sugar
Instructions
- Cut the avocado in half, remove the seed, and peel.
- Boil alcohol down. In a small bowl or cup, place Japanese sake/ white wine/ sherry and sugar. Microwave it for 1 minute until being boiled. (1500W)Stir the mix to dissolve the sugar. *Or use the MISOOKO in this post.
- When using white miso, you don't need to add sugar since it is already sweet.
- (Use Plastic Wrap) Line a plastic wrap on a plate, and spread 1 tbsp of the miso mixture. Place the ½ avocado and coat it with the miso mixture. Wrap the avocado completely. Repeat another half. Put them in a storage bag.
- (Use A Container) In a small container, put the avocados. Add the miso mixture and cover them. Lid tightly.
- Refrigerate marinated ½ avocados overnight.
- Scrape the miso mixture before serving. Slice the avocado and serve.
- Store the avocado removed from the miso mixture, and consume it within 3 days.
- Make avocado toast, guacamole dip, or try to make pressed sushi with misozuke cream cheese!
Video
Notes
©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
MISOZUKE AVOCADO RECIEPS
Effortless Sushi: Pressed Sushi With Misozuke Avocado
“Pressed sushi” called Oshizushi is a traditional type of sushi, which literally made by pressing sushi rice and ingredients in a container. Aesthetic, this block-shaped sushi can be an eye-catching dish at a party. Moreover, it is effortless, and super-easy to make even if you've never tried making sushi. Since this recipe is used Misozuke avocado and cream cheese, so I skip seasoning the sushi rice. You can make 8 cubed pressed sushi.
Equipment
- 1 small container *I use 4 3/4 X 2 3/4 inches container
- 1 spoon
- 1 bowl filled with waterto moisten the spoon *So the rice will not stick.
- plastic wrap
Ingredients
- 8.8 oz cooked sushi rice (Japanese short-grain rice) *250g
- ½ MISOZUKE Avocado
- 3 wedges MISOZUKE cream cheese
- 1 tbsp toasted sesame seeds
Instructions
- Make Misozuke Avocado and cream cheese the day before. (*read the post)
- Mix toasted sesame seed and the rice well.
- Slice the MISOZUKE avocado thinly.
- Make a dip from MISOZUKE cream cheese.
- Line a plastic wrap inside of the container. (Wetting the inside lightly helps to line easily. )
- Line the bottom of the container with sliced avocado.
- Wet the spoon to scoop rice. Cover the sliced avocado with an even layer of rice all the way into the corners.
- Firmly press the rice using the back of the spoon. (wet it each time.) Be sure to press evenly, especially on the corners and rims.
- Spread the cream cheese dip on the rice evenly. Then, cover it with the rice.
- Firmly press the rice using the back of the spoon. (wet it each time.) Be sure to press evenly, especially on the corners and rims.
- Cover the top with a plastic wrap.
- Refrigerate it for 6 hours to overnight.
- Sharpen a knife thoughtfully before cutting the sushi.
- Place the pressed sushi upside down on a cutting board. Carefully, take out the pressed sushi.
- Remove the plastic wrap. Cut the pressed sushi.
Video
Notes
©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
How To Cook Sushi Rice (Japanese Short-Grain Rice) Perfectly
MISOZUKE AVOCADO TOAST
Avocado toast recipes out there—some simple to others complex. Finally, here is the avocado toast inspired by Japanese misozuke. Why do we love avocado toast? Mashed avocado spread over crusty whole-grain toast, rich, creamy, and delicious. It’s full of healthy, and effortless. The saltiness from miso-flavored avocado goes so perfect with the crispy toast and the fresh veggies topping.
Ingredients
- ½ MISOZUKE avocado
- 1 slice whole grain bread, toasted
Toppings
- handful baby arugula
- 1 radish, thinly sliced
- handful your choice of shredded cheese
Instructions
- Make MISOZUKE avocado. Marinate it overnight. *See the recipe in the post.
- Gently mash MISOZUKE AVOCADO with the back of a fork.
- Top toasted bread with mashed avocado. Sprinkle over toppings.
Video
Notes
©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.