Name: Miso strainer
Brand: Dogou
Price: 32.00 EUR
Availability: InStock

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Miso strainer

FABRIQUÉ AU JAPON 🇯🇵

味噌こし Miso koshi

Miso strainer

32,00€

A simple and precise tool for dissolving miso like in Japan.

This fine, long-handled strainer is designed to prepare a perfectly smooth, lump-free miso broth. Simply place a portion of miso paste inside, immerse it in the hot broth, and gently stir with chopsticks or a spoon. The miso gradually dissolves through the mesh, preserving the aromas and texture of the dashi .

Made in Japan from stainless steel, it combines lightness, precision, and durability. Its deep basket and tight mesh allow for even dissolution without residue in the soup.

A small gesture, a great refinement.

Fine miso strainer (miso koshi)

Tight mesh basket for slow and even dissolution

Long handle for easy handling over the broth

Durable and lightweight stainless steel

Easy to clean, dishwasher safe

Japanese manufacturing

Dimensions: diameter approx. 10 cm, basket depth approx. 8 cm, handle approx. 20 cm

All our products are carefully stored in Paris and shipped within 24 to 48 business hours.

Your order generally arrives in 2 to 4 working days in mainland France.

No customs fees, no long waits: you benefit from Japanese quality, with the responsiveness of local shipping.

Place the colander in your pot or bowl of hot soup, once the other ingredients (tofu, seaweed, etc.) are already cooked.

Add a spoonful of miso paste to the strainer.

Using a spoon or small whisk, gently stir the miso through the strainer, pressing it against the sides in circular motions.

Continue until the miso is completely dissolved in the broth, leaving any residue in the strainer.

Never boil miso directly in the soup: add it off the heat, to preserve its flavors and probiotic benefits.

After use, rinse with warm water immediately to prevent the miso from drying out and sticking to the sieve.

La maille fine et serrée de cette passoire répond à un besoin très précis de la cuisine japonaise : dissoudre le miso sans en altérer le grain ni laisser de résidus dans le bouillon. Ce double tamisage, hérité des gestes de cuisine domestique au Japon, permet de doser la force du miso au fil du mélange, plutôt que de l'ajouter d'un coup. Un ustensile simple, pensé pour un geste précis, répété chaque jour.