Miso butter isn't new in the culinary world, world-reknowed chefs, like David Chang of Momofuku fame, have been singing its praises for some time. But I'll admit, it's a new addition to my cooking tricks at home. And I love it! In part because it's so incredibly versatile and adds an off-the-chart umami punch to anything it touches. I even love it spread on toast - like Marmite with an Eastern twist!But also because it's crazy easy to make but makes me feel like a cooking wizard. Generally a good ratio is 2 parts butter to 1 part miso. This means you can alter the amounts you make. I use one stick of butter at a time (1/2 cup) to about 4 tbsp of miso. And keep it in the fridge. It will keep for two weeks, but when grilling season starts I promise it won't last that long. To make it, simply smush the two ingredients together in a bowl until well combined. If you're not using it right away, store it in an airtight container in the fridge. I'll use it anywhere I'd normally use a pat of butter. On grilled vegetables, to scramble eggs in, for searing shrimp, scallops or salmon, melted over just-off-the-grill thick-cut steaks or chicken breasts. You name it and will benefit from the addition of miso butter. New to miso? It's a fermented seasoning ingredient with roots in Japan. It's traditionally made with soy, but can also be made with rice or barley. And used in everything from broths, soups, marinades, dressings or as a glaze for grilled meat. It's got a salty, earthy flavour that is kinda hard to describe, but kinda addictive! It comes in a range of colours, white being the lightest (in colour and flavour) to a deep, rich red-brown - which tends to have a stronger, richer flavour. You can make the butter with any kind of miso. White is generally recommended for its milder flavour and versatility. I used a darker miso for the picutres because that's what I had on hand. And it's awesome with grilled meats!