PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Clayhouse Sour Cream Miso

Independent adaptation of a publicly published Naoya Ueno recipe. Not affiliated with, sponsored by, or endorsed by Naoya Ueno.

From a starred kitchen.

Ratio

Ratio by volume: Sour Cream 15 ml, Miso 5 ml, Sugar 1 ml
Sour Cream 15 mlMiso 5 mlSugar 1 ml

Ingredients

  • Sour Cream — サワークリーム 大さじ1 (15 ml)
  • Miso — みそ 小さじ1強 (5 ml)
  • Sugar — 砂糖 小さじ1/4 (1.25 ml)
  • Karashi — からし 適量 (1 g)

Method

  1. Pour to the lines in order (bottom → top): Sour Cream, Miso, Sugar.
  2. Add finishing notes: Karashi.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Naoya Ueno works in Japanese kaiseki at Gensai; credentials include Michelin 2* (Gensai, Kobe, 2011-2016).

Originally published as Sour Cream Miso.

Adapted from a Naoya Ueno recipe (Naoya Ueno / NHK Kyō no Ryōri (サワークリームみそ)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Naoya Ueno / NHK Kyō no Ryōri (サワークリームみそ) (published as “Sour Cream Miso”). Full citation lives in Provenance.

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