Creative Miso from Creative Koji
by Leigha Staffenhagen
Way back in 2022, our long-time Natural Enquirer contributor Sarah Stoner wrote an article all about miso, aptly titled “Who’s your Umami?”
First off, kudos to Sarah for the adorable wordplay, which many of you have likely enjoyed in her articles over the years. But secondly, that article opened my eyes to the wide world of miso, one that, culinarily, I had never been exposed to before. For Sarah, miso is dark, earthy, and mysterious, reflecting the grey, dreariness of winter, the season in which she wrote the article. And because it's traditionally a homemade delicacy, Sarah shared the sentiment that this practice “leaves miso with a strong association of comfort—of home.” And while miso made in a factory is still delicious, there’s something special about making it the way it was intended: in small batches, by hand, with a love and passion for the art of fermentation.
Whether you cook with miso regularly or are interested in dipping your toes into a brand-new-to-you world of umami, meet Creative Koji, located in Twisp, Washington! Specializing in artisanal, small-batch miso crafted from locally grown, organically sourced ingredients, founder Gabe Garms has been fermenting for over 15 years.
What started as an interest in lacto-ferments like beverages, sourdough, vinegars, and cheese, pivoted to a fascination with miso after having read the Noma Guide to Fermentation. To build an even more creative miso experience, Gabe was on a mission to create miso out of just about everything except soybeans—the traditional main ingredient in miso. Instead, Creative Koji miso is made from a variety of other beans: black, pink, cranberry, and adzuki, to name a few. By combining traditional techniques with local flavors that are a departure from the norm, Creative Koji offers a high-quality, non-traditional selection of miso that celebrate our area’s biodiversity and diverse culinary experiences.
Gabe likes to create misos that celebrate the seasons in our state, crafting up unique flavor combinations like nettles and morel mushrooms to honor spring, and black bean dandelion for the summer. Gabe has also shared that he likes to play around with medicinal herbs in miso, with two favorites being nettles and rose petals. Gabe’s passion for miso is good news for miso newbies and aficionados alike: there is a never-ending supply of creativity at Creative Koji, so there’s always a new flavor or season to explore through umami!
Miso Caesar Salad Dressing
Photos and recipe courtesy of Gabe Garms, Owner of Creative Koji
Whether you want to make a salad, a wrap, or a pasta salad, try out this miso take on a classic Caesar dressing.
Ingredients
2 Tbsp miso paste
¼ cup olive oil
2 Tbsp lemon juice (freshly squeezed)
1 Tbsp rice vinegar
1 Tbsp Dijon mustard
2 Tbsp grated Parmesan cheese (optional for extra richness)
1 clove garlic, finely minced or grated
1 tsp honey or maple syrup (optional, for balance)
Salt and freshly ground black pepper to taste
Directions
In a medium bowl, whisk together miso paste, olive oil, lemon juice, and rice vinegar until smooth and emulsified.
Add Dijon mustard, garlic, Parmesan cheese (if using), and honey/maple syrup. Whisk until well combined.
Add 1–2 tablespoons of water as needed to thin the dressing to your desired consistency.