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?

      • Zozano@lemy.lol
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        9 months ago

        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.

        • Deceptichum@kbin.social
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          9 months ago

          Just nick it from the shops if you don’t wanna give 'em money.

          I can’t stand those sweet spreads, like marmite or the other marmite.

  • blargerer@kbin.social
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    9 months ago

    This is basically the same thing as Vegemite in Australia or Marmite in the UK right>

  • Hegar@kbin.social
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    9 months ago

    That’s basically the same idea as vegemite - a salty umami spread.

    Edit: shoulda read the other comments before posting

  • Mario_Dies.wav@lemmy.dbzer0.com
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    9 months ago

    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

  • Nakedmole@lemmy.world
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    9 months ago

    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!

      • Nakedmole@lemmy.world
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        9 months ago

        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!

        • protist@mander.xyz
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          9 months ago

          There are a ton of different varieties of miso. In my limited experience, a light, white miso would be great spread on bread, where a red miso would be totally overpowering, for example

  • skweetis@kbin.social
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    9 months ago

    At my urging, my husband tried making miso caramel and it turned out amazing. Great on ice cream. But also: miso latte

  • xkforce@lemmy.world
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    9 months ago

    I use nutritional yeast on toast. Miso sounds like itd taste fantastic on buttered toast but I need to reduce Sodium intake

  • Hugin@lemmy.world
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    9 months ago

    I haven’t tried that but roasted carrots with miso, butter, and honey are amazing.

      • fmstrat@lemmy.nowsci.com
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        9 months ago

        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.

    • rab@lemmy.ca
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      9 months ago

      That makes sense because usually a stick of butter is salted