Sweet and salty at once, this butter takes two minutes to stir together and turns any slice of toast into something that tastes deliberate. It's strong — a little goes further than you'd expect — so keep the layer thin and let the toaster do the rest.
Make a jar on Sunday, then spread a thin layer over toast throughout the week. The mixture is concentrated, so 1–2 teaspoons per slice is enough.
Makes about ¾ cup · 14–16 servings · 5 minutes · no stove
Ingredients
- 4 Tbsp miso
- 4 Tbsp honey
- 4 Tbsp butter, softened
- bread or baguette, as needed
How to make it
- In a small bowl, stir the miso and honey together until smooth.
- Work in the softened butter until fully combined. Scrape into a small jar.
- Each morning, spread a thin layer over bread — this butter is concentrated, so less is more — and toast until the edges turn golden. The heat is what brings the miso and butter together.
Tip
Keep the jar in the fridge and use it within a week or two, the same as you would any butter. And as with anything made with honey: not for babies under one.
Part of The Sunday Batch — small things made ahead, for easier weekday mornings.
Part of our Vegan & Vegetarian collection — Japanese dishes that leave out the fish.
From our Pantry
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