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I love Miso in hot water in the evening but it does have a "lot" of salt (healthwise,) is there a brand that's better for that?

Ask Me Anything (Office Hours)

Dan Marek - Ask Me Anything (Office Hours)

Recorded

This event was on January 28, 2025

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan is ready to answer them all.

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Question

Linda L.

I love Miso in hot water in the evening but it does have a "lot" of salt (healthwise,) is there a brand that's better for that?

Answer

That kind of depends. I mean, yeah, I mean there are a lot of different miso brands out there. Um, and you are gonna have to look basically for the sodium content on the label for each one of those. Um, I love, you know, going to different, um, markets to be able to find different kinds of miso. Um, I usually love the ones that are, you know, um, made, uh, a little bit closer to home, um, but also love, you know, different Japanese marks that I found, you know, in the Chicago area particularly to be able to find a lot of different versions of that. But, um, and salt wise, you're just gonna have to look at the label on those to be able to see how much is in those. Um, the other, the other option is to dilute it with more water, right? To be able to have more water into it will make it so the salt content is less. Uh, if you're using less miso, more water, uh, it'll go down at the same time too. So a little hard to answer that. I don't have a specific brand that I'm gonna recommend to you. Um, the, uh, you know, there's a lot of different ones out there. Um, and particularly just looking for that happy medium between the two.

Dan Marek

Director of Plant-Based Culinary & Dev

*Dan Marek* is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.