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Miso Ginger Sauce

Peter Lowell’s was created based on an idea I had that a restaurant menu could mimic the way I want to eat every day. Of course this couldn’t include all the cuisines I love, but the goal was to have enough menu variety that it could be a place one could eat regularly and stay satisfied. The menu was based on a Cal-Italian approach to cooking, but in order for a menu to be approachable every day it needed more that just antipasti, pasta, pizza, and meat. It needed some staples; a foundational dish that could be enjoyed daily. Out of this need came the Macro Bowl. Based on the idea of Macrobiotic cooking, and inspired by the Dragon Bowl from Angelicas Kitchen in NYC, it is a simple dish of brown rice, roasted vegetables, beans, blanched greens, and a protein and sauce of your choice.  It is meant to be simple but enjoyable at all times of the day and year. It has truly grounded our ever changing seasonally inspired menu and has created consistency for our daily consumer base.

Similar to the Dragon Bowl, we offer sauces with our Macro Bowl that create the predominant flavor of the dish. The sauces we chose for our Macro Bowl were Miso Ginger and Lemon Tahini. All the components are seasoned as they are cooked but it is not until the sauce is added that the dish truly comes together. This allows for our customers to have control over this simple dish and create the flavor profile they prefer. We personally have been most enamored with the Miso Ginger sauce. It’s incredible versatility is it’s best asset. I recommend trying it with any beautifully seared fish and any type of simple rice or vegetable dish.

Miso Ginger-


2 cups grated carrot
1 cup ginger, peeled and sliced
1 clove of garlic
1 small shallot
2 T mirin
6 T red miso
1/2 cup nutritional yeast
1 1/2 T brown rice syrup
1/4 cup braggs
1 T orange juice
zest of 1 lemon
2 cups canola oil


Combine all ingredients except oil. Blend with immersion blender, if you have one, or put in a traditional blender if you don’t. Slowly add oil while blending to emulsify.



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