Your basket is currently empty!
japan
Sumo Spicy Miso sauce
From 9,40 €
Sumo Spicy Miso Sauce
Sumo Spicy Miso Sauce is a Japanese-inspired sauce based on miso, chili, and aromatic ingredients. The combination of fermented soybeans, ginger, and garlic provides a deep and complex umami profile, while chili adds a distinct but controllable heat. The texture is thick and creamy, making the sauce suitable as a dip, for brushing, and as a marinade.
The sauce is widely used in professional kitchens, where it acts as a quick and effective flavor enhancer. The balanced sweetness comes from sugar, which provides a rounded and stable flavor structure. Sumo Spicy Miso works in marinades for meat or vegetables, as a dip for sushi and raw vegetables, or as a base in sauces where you want a clear umami with a spicy lift.
The easy noodle sauce
400 g water
40 g Yondu
40 g Spicy Sumo Miso
20 g Black Garlic Sauce
10 g virgin sesame oil
Ground black Kampot pepper
Bring the water to a boil, then add the ingredients. Briefly boil the sauce and adjust to taste with freshly ground black Kampot pepper. A hotter version is achieved by increasing the amount of Spicy Sumo Miso.
Miso – function and background
Miso is a fermented paste based on soybeans and grains. It has been used in Japanese cuisine for over a thousand years, serving both as a flavoring and a stable source of nutrition. The product originally comes from China and arrived in Japan through Buddhist monks in the 7th–8th century.
Fermenting soybeans with salt and grains produced a paste with a long shelf life and pronounced umami, making miso a central part of the Japanese diet throughout history. Today, miso is used globally in everything from soups and ramen to sauces, marinades, and emulsions.
Types of miso
- White miso: Mild, slightly sweet, short-fermented
- Yellow miso: Balanced strength, a middle ground between white and red
- Red miso: Intense, robust, and long-fermented
There are also varieties with added flavorings such as chili or yuzu. Classifications include mamemiso (soybeans), komemiso (soybeans and rice), mugimiso (soybeans and grains), and awasemiso (mixed grains).
Sumo Spicy Miso Sauce
There are also varieties with added flavorings such as chili or yuzu. Classifications include mamemiso (soybeans), komemiso (soybeans and rice), mugimiso (soybeans and grains), and awasemiso (mixed grains).
Sumo Spicy Miso Sauce is a Japanese-inspired sauce based on miso, chili, and aromatic ingredients. The combination of fermented soybeans, ginger, and garlic provides a deep and complex umami profile, while chili adds a distinct but controllable heat. The texture is thick and creamy, making the sauce suitable as a dip, for brushing, and as a marinade.
The sauce is widely used in professional kitchens, where it acts as a quick and effective flavor enhancer. The balanced sweetness comes from sugar, which provides a rounded and stable flavor structure. Sumo Spicy Miso works in marinades for meat or vegetables, as a dip for sushi and raw vegetables, or as a base in sauces where you want a clear umami with a spicy lift.
The easy noodle sauce
400 g water
40 g Yondu
40 g Spicy Sumo Miso
20 g Black Garlic Sauce
10 g virgin sesame oil
Ground black Kampot pepper
Bring the water to a boil, then add the ingredients. Briefly boil the sauce and adjust to taste with freshly ground black Kampot pepper. A hotter version is achieved by increasing the amount of Spicy Sumo Miso.
Miso – function and background
Miso is a fermented paste based on soybeans and grains. It has been used in Japanese cuisine for over a thousand years, serving both as a flavoring and a stable source of nutrition. The product originally comes from China and arrived in Japan through Buddhist monks in the 7th–8th century.
Fermenting soybeans with salt and grains produced a paste with a long shelf life and pronounced umami, making miso a central part of the Japanese diet throughout history. Today, miso is used globally in everything from soups and ramen to sauces, marinades, and emulsions.
Types of miso
- White miso: Mild, slightly sweet, short-fermented
- Yellow miso: Balanced strength, a middle ground between white and red
- Red miso: Intense, robust, and long-fermented
SKU: 22334695
Taste: Complex, spicy, seasoned
Texture: Thick, creamy
Country: japan
Storage: Dry goods
If you place your order before 12:00 noon, Monday–Thursday, we will dispatch your order the same day.
- You can expect a delivery time of 1–2 days.
- We do not dispatch orders on Fridays, Saturdays, or Sundays.
- If you are interested in a made-to-order item, please contact us at sales@gourmetengros.com.
Delivery of chilled goods:
All chilled goods are shipped securely in insulated boxes with plenty of ice packs, so your package stays cold during transport. We guarantee that the package remains cold for up to 12 hours after arrival at the selected parcel shop. Please make sure to collect your package promptly. If the package is collected later than 12 hours after arrival, the right to make a complaint is void.
Shipping of frozen goods to private customers:
All frozen goods shipped to private customers are sent to thaw in the insulated box. Please order your items according to when you need them. You can always choose your preferred delivery date at checkout.
If you do NOT wish to receive your frozen goods thawed, you can purchase frozen shipping here. Please note that we only guarantee that your goods remain frozen for up to 12 hours after delivery to the parcel shop. Therefore, make sure to collect your package promptly.
