A quiet dish of contrasts—warm, savory filling wrapped in cool, crisp leaves. Simple, nourishing, and deeply comforting. A classic in Japanese home cooking, nikumiso (肉味噌) is a savory-sweet miso and minced meat blend. Niku means “meat” in Japanese, while miso refers to the fermented soybean paste at the heart of the dish. Typically braised together, the result is a deeply flavorful meat sauce served not as a main, but as a side or condiment to accompany rice, vegetables, or tofu. Here, we tuck it into baby romaine leaves, letting the textures speak: soft and rich meets cool and crisp. It’s a humble yet versatile dish that keeps beautifully in the fridge—ideal for meal prep, and endlessly adaptable. As the season begins to shift, this makes for a gentle in-between — something warming yet light, ideal for early spring evenings.

Nikumiso Lettuce Cups Recipe

Ingredients

• 200 grams of ground pork or chicken
• 1 tablespoon of sesame oil
• 1 clove garlic, finely chopped
• 1 knob ginger, grated
• 2 tablespoon of miso paste (red or awase)
• 1 tablespoon of mirin
• 1 tablespoon of sake
• 1 teaspoon of sugar
• 1 tablespoon of soy sauce
• Spring onions, finely sliced
• Baby romaine leaves, washed and chilled
• Toasted sesame seeds
• Shichimi togarashi
• Steamed rice, on the side

Steps

1. In a small bowl, combine miso, mirin, sake, soy sauce, and sugar. Heat sesame oil in a pan over medium heat.
2. Add garlic and ginger; sauté until fragrant. Add ground meat and cook until browned. Stir in the miso sauce. Let simmer until the mixture thickens and coats the meat.
3. Spoon warm nikumiso into chilled romaine leaves. Garnish with spring onions and sesame seeds. Eat with your hands. Serve warm, or save for later. We hope you enjoy this delicious and easy dish!