eAST ASIAN COOKING PASTES · ORGANIC
Inspired by shogayaki — Japan’s beloved ginger pork dish — this organic paste captures the same earthy, umami-deep, gently sweet flavour profile, made entirely from organic ingredients with no refined sugar or artificial additives. Stone-ground in Chiang Mai from organic ginger, miso paste, brown rice vinegar, garlic, and coconut sugar. Outstanding for stir-fries, marinades, glazes, and grilled meats. No fish sauce. No MSG. No chilli. Contains soy.
Free from: Fish sauce · Shrimp paste · Gluten · MSG · Artificial additives · Refined Sugar · Dairy · Eggs
ABOUT THIS PRODUCT
Mekhala’s Organic Miso Ginger Paste brings something genuinely different to the range: a Japanese-inspired umami paste built on the flavour tradition of shogayaki — Japan’s classic ginger pork dish. Shogayaki is defined by the marriage of fresh ginger and soy-based sauce, balanced with a touch of sweetness and the fermented depth of miso. This paste captures that character entirely from organic ingredients: stone-ground fresh ginger at the fore, backed by fermented miso paste (made from soybeans, brown rice, and cane sugar), brightened with brown rice vinegar, deepened by garlic, and rounded with coconut sugar.
The result is earthy, savory, and umami-rich — with a touch of sweetness that makes it immediately approachable and endlessly versatile. Unlike plain miso paste, which is a single fermented ingredient requiring significant additional seasoning, this paste is a ready-to-use cooking base. Two teaspoons in a hot pan transforms pork, beef, tofu, mushrooms, or salmon into something that tastes like it took hours. It is the flavor shortcut that respects its culinary roots.
This paste sits somewhat apart from the Thai curry pastes in the Mekhala range — it is an umami cooking paste rather than a curry base. Use it anywhere you want the deep, rounded, fermented savoriness of miso combined with the bright, warming lift of fresh ginger: quick weeknight stir-fries, slow-simmered glazes, overnight marinades for grilling, ramen broth bases, or glazed roasted vegetables. It contains no chilli, making it accessible to the whole family.
Like every Mekhala product, it contains no fish sauce, no shrimp paste, no MSG, and no artificial additives. Important: this paste contains soy — in both the miso paste component and the gluten-free soy sauce. It is not suitable for those with soy allergies.
SIMPLE TO MAKE
Heat a wok or heavy pan over high heat until a drop of water evaporates instantly. Add 1 tablespoon of neutral oil. Thinly slice your protein — pork belly, beef sirloin, or pressed firm tofu. Add in a single layer and sear without moving for 90 seconds to develop a golden crust.
High heat • Don't crowd the panPush the protein to one side. Add 2 heaped teaspoons of Mekhala Miso Ginger Paste and let it sizzle for 30 seconds to bloom the ginger and caramelise the miso. Add mushrooms (shiitake or oyster) and shredded cabbage or pak choi. Toss everything together over high heat for 3–4 minutes.
2 heaped tsp paste • Mushrooms + cabbageAdd a splash of water (1–2 tablespoons) to loosen the paste into a sticky glaze that coats every piece. Taste and adjust. Serve over steamed short-grain rice or soba noodles. Garnish with thinly sliced spring onion, sesame seeds, and a few drops of toasted sesame oil.
Splash of water for glaze • Ready in under 15 minutesWHAT’s INSIDE
✓ No fish sauce. ✓ No shrimp paste. ✓ No MSG. ✓ No refined sugar. ✓ No artificial coloring or preservatives. ✓ Gluten-free.
Please verify the current label for the most accurate and up-to-date ingredient information.
NUTRITION FACTS
Nutrition Facts
Serving Size: 1 teaspoon (6g)
Servings per container: 17
VERSATILITY
Thinly sliced pork belly or shoulder, mushrooms, and cabbage. Two heaped tsp of paste, high heat, five minutes. The definitive use for this paste — earthy, savory, and umami-rich.
Mix 1 tbsp paste with a touch of honey and rice vinegar. Coat salmon fillets, marinate 20 minutes, grill until deeply caramelized. A restaurant-quality result at home.
Marinate beef strips overnight in 2 tbsp paste. The miso tenderizes the meat and the ginger cuts through richness. Grill or flash-fry for an impressive result.
Pressed firm tofu and shiitake mushrooms with miso glaze, tossed with soba noodles and spring onion. One of the best vegan uses of this paste.
Stir 1–2 tsp into hot broth (chicken, dashi, or vegetable) for instant miso-ginger depth. Top with soft-boiled egg, noodles, and spring onion.
Toss aubergine, cauliflower, or sweet potato in paste mixed with a little oil. Roast at 200°C until caramelized. The miso creates an extraordinary sticky crust.
COMPLETE YOUR DISH
EXPLORE THE RANGE
| 🫚Miso Ginger ← You are here | 🌶️Thai Red Curry | 🌿Lemongrass Turmeric | 🔥Roasted Red Chilli | 🍋Tom Yum | |
|---|---|---|---|---|---|
| Range | East Asian Pastes | Thai Pastes | South East Asian Pastes | Thai Pastes | Thai Pastes |
| Flavor Profile | Earthy & Savory with a Touch of Sweetness | Smoky & Savory with Dried Red Chillies | Vietnamese Inspired with a Hint of Citrus | Sweet, Smoky & Jammy | Spicy & Tangy with Fresh Lime |
| Best With | Mushrooms, Pork, Tofu, Fish | Chicken, Shrimp, Vegetables, Duck | Tofu, Chicken, Vegetables, Pork | Chicken, Pork, Prawns, Fried Rice | Mushrooms, Tofu, Seafood (use with stock) |
| Spice Level | ⭕No Heat | 🌶️🌶️Medium | ⭕No Heat | 🌶️🌶️Medium | 🌶️🌶️Medium |
| Vegan | ✓ | ✓ | ✓ | ✓ | ✓ |
| USDA Organic | ✓ | ✓ | ✓ | ✓ | ✓ |
| Gluten-Free | ✓ | ✓ | ✓ | ✓ | ✓ |
| Non-GMO | ✓ | ✓ | ✓ | ✓ | ✓ |
| No Refined Sugar | ✓ Coconut sugar only | ✓ No added sugar | ✓ No added sugar | ✓ Coconut sugar only | ✓ Coconut sugar only |
| Oil-Free | ✓ | ✓ | ✓ | ✗ Contains sunflower oil | ✓ |
| No Nasties, Fillers or Preservatives | ✓ | ✓ | ✓ | ✓ | ✓ |
| Contains Soy | ⚠ Yes (miso + soy sauce) | ✓ Soy-free | May contain | ⚠ Yes (soy sauce) | ✓ Soy-free |
Note: Mekhala Miso Ginger Paste and Roasted Red Chilli Paste both contain soy and are not suitable for those with soy allergies.
CUSTOMER REVIEWS
The best stir-fry paste I've ever used
I’ve tried dozens of stir-fry sauces and this is the only one I keep restocking. The miso and ginger combination creates this incredible depth — earthy, slightly sweet, totally umami. My pork and cabbage stir-fry has never been better.
Finally an organic miso paste that works as a cooking base
Most miso pastes are too salty and one-dimensional for cooking. This one has ginger, garlic, vinegar, and coconut sugar already balanced in — it’s a complete cooking sauce in a jar. Just two teaspoons transforms a pan of tofu and vegetables.
Outstanding as a marinade for beef
I use this as a marinade for beef strips and it’s extraordinary. The miso tenderises the meat and the ginger cuts through any heaviness. Leave it overnight and the results are something else entirely.
Vegan and organic with no fish sauce
As a vegan, finding authentic Japanese-style sauces without fish or shellfish is nearly impossible. This one is genuinely vegan and certified organic, and it tastes more complex than anything I’ve bought in a Japanese supermarket.
Even my picky kids eat whatever I cook with it
Zero chilli heat means my children eat everything I cook with this paste. I use it for pork noodles, chicken stir-fry, and tofu bowls. The gentle sweetness from the coconut sugar makes everything approachable.
FREQUENTLY ASKED QUESTIONS
RETAIL
Mekhala is available at Whole Foods Market, Sprouts, H-E-B, Giant, and select specialty grocery stores across the US. Use the store finder to locate your nearest stockist.
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