Miso-Glazed Grouper with Black Garlic, Charred Okra & Burnt Orange Emulsion
Caribbean grouper with Japanese-Caribbean fusion

Ingredient · 188 recipes
The best ways we cook with miso — real recipes with method and macros. Every recipe below is from the Delicious.com kitchen, with full method, macros and a one-tap grocery list.
Caribbean grouper with Japanese-Caribbean fusion
Cold summer noodles with textural crunch and a rich, nutty dressing that clings to every strand
Caramelized fish with blistered peppers and nutty, chewy grains
Icy ceviche broth in a glass with salty, crispy pork crackling
Silky, nutty, citrus-bright finish with umami crunch
Flaky white fish with umami glaze and caramelized greens—18 minutes
Creamy, umami-forward afternoon lift in 5 minutes
Salty-sweet, umami-loaded snack mix ready in 12 minutes
Tender, nutty spiced cake with autumn fruit, tart cream, and herbal-salty crunch
A refined Korean braise with caramelized beef, nutty roasted chestnuts, and umami-deep sauce
Flaky white fish, sweet-tart vegetables, nutty accent
Raw and cooked mushrooms and shellfish in a sophisticated interplay of temperature, texture, and umami-forward seasoning
Miso-brown butter glaze, umami mushrooms, chewy buckwheat noodles
Roasted garlic purée, pomegranate arils, sorrel microgreens
Silky sesame custard with caramelized autumn pear and crispy miso brittle
Pan-seared mackerel fillet in a silky sake-miso reduction, with tender greens
Roasted mixed nuts with white miso, brown butter, and sesame
Sustainable white fish in citrus leche with umami depth
Nutty, barely sweet sesame cream with umami depth, set against acidic roasted plum and shattered crispy elements
A whole fish steamed in parchment with aromatic herbs, then finished with a silky, deeply flavored eggplant foundation and bright citrus brightness
Silken egg custard, fresh lump crab, sour mango, caramelized shallot finish
Nutty black sesame cream with caramelized stone fruit
Thin, salty, seaweed-studded rice crackers served with a warm cashew dip spiked with ginger and chile
Silky roasted eggplant coated in miso and toasted panko, seared until golden, dressed with an airy ponzu foam.