The Umami Power of Miso: Exploring Miso-Infused Cocktails at Izakaya Juraku

Miso is a staple in Japanese cooking, soups, marinades, glazes, but at Izakaya Juraku we also put it in cocktails. The umami gives the drink a savory backbone that plays well against spirits like whisky and shochu.

A Brief History of Miso

Miso goes back over 1,000 years, with roots in China before it became a Japanese staple. It's made from fermented soybeans, salt, and koji, and the flavor swings wide depending on the type: white miso (shiro miso) is delicate and a little sweet, red miso (aka miso) is bolder and more aged. That range is part of why it works outside the kitchen too.

Miso in Cocktails

Putting miso in a drink sounds strange until you taste it. The umami balances sweetness and acidity and gives the drink a rounder mouthfeel. We've played with it a few different ways at Izakaya Juraku, syrups, fat-washing, to build cocktails that taste more complex without getting heavier.

Our Signature Miso Cocktail: If You Know You Know, Yakiimo!

This one starts with Kuro Kirishima shochu, then adds butter, miso, and honey-roasted Japanese sweet potato. It comes out smooth and a little savory, with a rich mouthfeel and just a hint of umami underneath.

• Base spirit: Kuro Kirishima shochu infused with butter, miso, and honey-roasted Japanese sweet potato
• Sweetener: natural sweetness from the roasted Japanese sweet potato
• Bitters: a few dashes of aromatic bitters to round out the flavors
• Garnish: orange peel for a bright citrus aroma

Why You Should Try Miso Cocktails

It's a different way to get umami outside of food, and it pairs well with Japanese whisky, shochu, and sake-based drinks. If you like your cocktails on the adventurous side, this is a good place to start.

Next time you visit Izakaya Juraku, ask for If You Know You Know, Yakiimo! or whatever else we're pouring with miso that week.

Kanpai!