Sesame Miso Shake — Umami, Tingle & Nutty Crunch (No Added Salt)

Meet your new obsession: a savory, craveable blend that pairs umami-rich miso with nutty sesame, tingly Szechuan pepper, and a touch of MSG for maximum mouth-watering. Use it as a rub, marinade booster, or whisk into a quick dip for fries, dumplings, or veggie platters. With no added salt, you can go big on soy sauce when mixing marinades.

Flavor profile
Deep miso umami • nutty sesame crunch • gentle chile heat • citrusy/tingly Szechuan lift • aromatic alliums

How to use

• Quick Marinade (all-purpose):
  1 Tbsp Sesame Miso Shake + 3 Tbsp soy sauce + 1 Tbsp rice vinegar + 1–2 tsp honey or mirin.
  Toss with 1 lb chicken, salmon, tofu, mushrooms, or veggies; marinate 20–60 minutes.

• Rub:
  1 Tbsp per lb protein/veg + 1–2 tsp neutral oil. Great for chicken thighs, pork chops, mushrooms, and grilled eggplant.

• Dipping Sauce (mayo-based):
  ½ cup mayonnaise + 1–2 Tbsp Sesame Miso Shake + 1 tsp soy + 1 tsp lemon or lime juice. Thin with water to drizzle.

• Finish & Sprinkle:
  Over rice bowls, ramen, roasted potatoes, popcorn, avocado toast, and cucumbers.

Try these crowd-pleasers

• Baked Salmon Sushi Cups: Press sushi rice into a muffin tin, top with salmon tossed in the quick marinade, bake at 400°F / 205°C for 12–15 min. Finish with a mayo drizzle (see above) and scallions.

• Kimchi Burgers: Season ground beef or plant-based patties with 2 tsp Sesame Miso Shake per ½ lb, sear, and top with kimchi + the mayo sauce.

Hand-mixed from:
Dried chile peppers, red miso (soybeans, rice, salt, aspergillus oryzae), sesame seeds, shallots, garlic, coconut sugar, onion, nori, ginger, white pepper, monosodium glutamate (MSG), Szechuan pepper.

Allergens: Contains sesame and soy.
No added salt (season to taste when cooking).
Storage: Keep sealed, cool, and dry; avoid steam for best crunch and aroma.

Level up weeknights with a single shake—umami, heat, and texture in one jar.