[Outdated, please look at pinned post] Casual Conversation @lemmy.world ickplant @lemmy.world 10 mo. ago

Have you ever tried putting a tiny bit of miso paste on your buttered toast?

It's fucking delicious, that's for sure. A perfect addition of saltiness. And it has to be the tiniest bit, anything more is overpowering.

Am I the only weirdo who enjoys this?

59 comments

That's how we eat vegemite and the whole world thinks we're weird - Australia
- Put Vegemite on my toast for the first time today, and I can confirm it’s weird - the rest of the world
  
  I am Australian and I find Vegemite horrible.
- Fark off, tiniest bit? Slather that shit all over.
  
  Bega are shit cunts, so I refuse to buy Vegemite.
  
  Moved to Aussiemite and love it more, it's not as salty, and slightly sweet, it's great. Only problem is it isn't quite as thick as Vegemite so it can be hard to layer it on thick if you're true blue.
- 🎵 I come from a land down under 🎵
This is basically the same thing as Vegemite in Australia or Marmite in the UK right>
(͡•_ ͡• )

If I try this tomorrow morning and it’s bad I’m coming after OP
- Ah, shit. I hope we have similar palates!
Y'all motherfuckers need Marmite.

Top with some strong cheddar.
- Bovril is good for this too.
That's basically the same idea as vegemite - a salty umami spread.

Edit: shoulda read the other comments before posting
- I don't wanna eat anything that tastes like Miami or any other part of Florida, thank you.
  
  Hot damn you posted on my typo within like 20 seconds
I've never tried it or even thought of it, but this doesn't sound half bad. I'd imagine it would be salty and savory similar to vegemite
- I was just thinking that this person needs a bit of marmite in their life
  
  I always wanted to try it, now I have a reason to!
I wholeheartedly recommend Miso Butter Pasta. There are several variations but the main idea is to thoroughly blend a mix of soft (room temperature) Butter and Miso and to use it like a pesto with Spaghetti or Linguine.

My favourite version is to add a tablespoon of Mirin and a dash of roasted sesame oil into the butter miso mix and stir it into a paste. When pasta is ready, mingle hot pasta with the paste so that every noodle is evenly coated, arrange on a plate and sprinkle with a mix of white and black sesame seeds, drop spring onion chopped into small rings on top, voilá!
- I am so trying this, sounds delicious. Thank you!
  
  You are welcome! If you try and like it there a several interesting variations you could do after that, like adding fried mushrooms / garlic / onions on top. If you are into it´s numbing flavour, you could add ground Szechuan pepper into the paste, which imo fits very well because of it´s citrus notes, enjoy!
I just use Vegemite, same principle and basic production method, different ingredients.
At my urging, my husband tried making miso caramel and it turned out amazing. Great on ice cream. But also: miso latte
- You are blowing my mind right now.
I just eat spoonfuls of the shit
- How?! Its like almost pure salt. I love very salty foods, but that's way way too much
  
  I would also like to know this. I can only eat it in very small quantities.
I use nutritional yeast on toast. Miso sounds like itd taste fantastic on buttered toast but I need to reduce Sodium intake
- I have been known to have marmite and nutritional yeast on toast... it tastes like B12
Related to this, pickled olives on peanut butter toast. It's better than you think
- Do you ummm... eat non-pickled olives?
  
  Me? No. I don't have access to an olive tree though. I assume fresh olives are eaten, but I've never even seen one
That's nothing. Get some mango chili sauce. Now you're cooking.
I haven't tried that but roasted carrots with miso, butter, and honey are amazing.
- A teaspoon of miso paste in the water makes amazing rice
I sprinkle flaked salt on the melted butter.
- My wife thought this was the weirdest thing until I fed it to her, now she thinks it's just the best
- That sounds amazing. So many great suggestions in this thread!
  
  If you are in the US and used to our preservative-filled bread, a $30 bread maker like the Dash, some flaked salt, and room-temperature real butter will make you wonder if you've ever had bread before.
- That makes sense because usually a stick of butter is salted
A bit of saltiness you say? Looking for a dose of umami flavour?
have not. But I like salt on my grapefruit, so maybe I will try it.
- That’s an interesting thought!
You should try a miso butter sauce with your choice of fish, mushrooms, onions, wrapped and roasted in foil.
We make a creamy potato-leek soup with miso paste. So damn good.
The hell is "miso paste"? My local Asian mart only sells miso soup mix.

Regardless, I'm not putting anything miso flavored on toast.
At my urging, my husband tried making miso caramel and it turned out amazing. Great on ice cream. But also: miso latte
Is it weird that I've never heard of miso paste? Or vegemite?
- not unless you're an aussie