This addicting date paste makes it possible for the words indulgent and healthy to coexist in the same sentence. All you need are 4 base ingredients and you can customize it with any twists you like, which, if you’re me, is obviously going to be, yes you guessed it, another beloved Japanese seasoning, Hatcho miso!

I’m quite fond of this fusion not just because of how amazing it tastes, but also because of the personal connection I have to the ingredients it uses. The first being date paste made from dates, which are integral to Arab sweets and quite frankly my entire existence. The second being, Hatcho miso, a red miso variety and specialty of Aichi prefecture, where I used to live during my first year in Japan. This dark amber colored miso, arguably the strongest of all the Japanese regional miso pastes, originated in a town close to Okazaki city, Aichi (near Nagoya).

As you might imagine, red miso is used in a lot of Nagoya specialty dishes like miso katsu and miso nikomi udon. There’s even a saying that goes: “people from Nagoya put miso on everything”. Can you blame them? I mean just look at the mischievous color of that miso. It screams flavor bomb.

Hatcho Miso Powder

Although I became acquainted with Hatcho miso early on, I, being the novice that I was back then, shied away from its bold flavor profile. It has a wonderfully deep robust salty and slightly sweet flavor since it is made 100% from soybeans and has a longer fermentation time.

I redeemed myself this summer and, during my short stay in Nagoya, took a trip to Okazaki to visit the factory where it is still produced in the same traditional way it was 800 years ago–which involves massive wooden barrels, heavy river stones, and lots of manual labor. I got a free tour which concluded with a free sample of Hatcho miso konnyaku dengaku.

I brought back a pack of the miso paste and an unexpected innovative ingredient I found at the factory souvenir shop that came in the form of Hatcho miso powder. Let’s just say I had a major “shut up and take my money moment”. Whenever I discover a new ingredient that has the potential to be used in unexpected ways, I experience a surge of excitement strikes and I immediately feel as though my life force is replenished.

The Hatcho miso powder lends deep bitter chocolate-like undertones which do well to enhance the natural caramel flavor of the date paste. It adds a wonderfully complex and indescribable layer of flavor. The result is a magical salty sweet harmony that leaves you thinking, “what is that?”. I know, mind blowing, right?

Tahini, yet another Arab ingredient, is also used. It adds a richness and light background nuttiness and balances the sweetness.

So far I’ve only tested it with the miso powder which yielded great results. I have yet to with the actual paste itself.

Date Paste Frosting (Base)

• ¼ cup date paste, store bought or homemade (I use this brand)
• A few tsp of water to loosen up
• 1 tbs tahini
• 1 tsp olive oil
• Dash of cinnamon, optional
• Few drops of vanilla extract, optional

Optional flavorings:

• Hatcho miso powder or paste, 1 tsp ~ (see notes)
• Cocoa powder, 1 tbs
• Matcha powder, 1 tsp

Blend ingredients and desired flavorings if using with blender or hand blender until smooth and incorporated. Add water as needed until you reach desired consistency.

Notes: You can opt for a lazy simplified version of this with just date paste and the miso powder which is also amazing.

Ways to Enjoy it

• spread it over toast
• Top or stuff in pancakes
• frost over cake
• fold small dollops of it into any cake batter. (I make a simplified version of just date paste, miso, and a little bit of water for this)
• top over oatmeal porridge
• dip fruit slices into it