Dry Miso

Nobu San was an active pioneer in introducing umami to the world. He came up with the idea of making miso in dry form, which is now produced using the latest freeze-drying technology.

Used daily at Matsuhisa Paris, rediscover these unique flavours at home!

Sprinkle dry miso over fish sashimi, chicken or salads to add texture, saltiness and a delicious touch of umami.
Dry miso works particularly well with olive oil, yuzu juice and other citrus vinegars when paired with fish sashimi.