Miso-tahini spread from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition (page 200) by Sandor Ellix Katz

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Ganga108 on January 05, 2026

    Katz has a section in Art of Fermentation called "Miso dressings, sauces and spreads" on P324 that contains this recipe as well. He suggests thinning the spread with citrus juice, kraut or kimchi juice, or vegetable cooking water as an alternative to water. (Also mentions miso-yoghurt and miso-peanut-butter mixes, yum.)

  • Ganga108 on January 05, 2026

    Such an excellent use of miso --- and of tahini. We've made similar for many years. We use it as a dip, spread, sauce, dressing - just thinning it as needed. At times I make it "plain" without the lemon and garlic. After reading Ottolenghi's newsletter on vegan flavour boosters I am wondering if adding a little nutritional yeast would also be good.

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