Monday, April 27, 2020


Disclosure: I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by @cawalnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.

California walnuts are a key ingredient in this easy Japanese savoury snack/appetizer/bento box side dish of walnut miso sauce over lightly cooked vegetables! Although nuts don’t often feature in #japanesecuisine, when they do it’s usually walnuts. The sauce pairs well with any steamed/blanched veggie like carrots, asparagus, or green beans. We’re keen on vegetables and healthy fats in our house since @m_wineguy and I both grew up vegetarian, and we often have this as an appetizer or snack, especially in the summer. Thanks @cawalnuts for the walnuts!

Did you know that a handful of California walnuts is a versatile snack and can satisfy any taste preference, from savory to sweet. Regardless of your flavor preference, walnuts are the only nut to provide an excellent source of the plant-based omega-3, ALA (2.5g/oz). So make this summery snack and enjoy!

makes: 6 servings (snack/side dish)

- 1 cup California walnut pieces, dry-roasted until fragrant, and cooled
- 2.5 tbsp red miso
- 2 tbsp mirin
- 1 tbsp sugar 
- 2 tbsp water
  1. In a small food processor blend the above ingredients into a paste. It doesn’t have to be a very smooth consistency, but don’t leave it too chunky either. Think chunky peanut butter or thereabouts.
  2. Serve over blanched/steamed green beans or other vegetable of choice.
  3. Store leftovers in a covered container in the fridge and use within 3 days... if you can resist it that long!

No comments:

Post a Comment