Spinach with Walnut Miso

Name: Spinach with Walnut Miso
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 50 g spinach; 1 tbsp walnuts; 1 tbsp miso; 1 tbsp brown sugar; 1 tbsp mirin

2026-02-18

Servings: 2 Total Time: 20 mins Difficulty: Beginner

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Nagano’s Walnut Tradition

Nagano is one of Japan’s leading walnut-producing regions. Nearly 80% of the prefecture is covered in forest, and mountain ranges rising over 3,000 meters shape its dramatic landscape. Surrounded by such abundant nature, Nagano’s food culture has always been closely connected to the gifts of the mountains. Walnuts are one of those gifts — naturally woven into the region’s culinary traditions over generations.

Historically, walnuts were highly valued for their exceptional nutritional benefits. In a region where plant-based meals were common and meat was not always abundant, walnuts served as an important source of protein and energy. They were treasured not only as food, but also for their restorative qualities, believed to strengthen the body and support overall vitality.

This spinach with walnut miso is a beautiful example of how Nagano’s food culture transforms simple ingredients into something deeply satisfying. Walnuts are not just a topping here — they are the heart of the dish. Simply adding them to vegetables creates a remarkably rich and luxurious flavor, turning humble seasonal greens into a dish with depth, warmth, and character.

The Perfect Pairing: Winter Spinach, Walnuts, and Miso

In winter, spinach grows thick, tender, and naturally sweeter. The cold weather enhances its flavor, making it especially rich and vibrant. In fact, in Nagano, there is a traditional method of using the winter cold to increase the sweetness of vegetables. After harvest, vegetables may be stored inside domes made of snow or even buried beneath the snow. As they endure the cold, they naturally concentrate their nutrients and sugars. Some of the winter vegetables you see in Nagano markets have been treated this way, offering a unique sweetness that can only be enjoyed during this season.

The combination of miso and walnuts appears in many traditional Japanese dishes, and this Spinach with Walnut Miso is one of the most representative examples. The creamy depth of ground walnuts combined with the umami of miso creates an exquisite balance — nutty, savory, and slightly sweet. When a small amount of sugar and mirin is added to the miso, it transforms into a mellow, rich sauce. The richness of the walnuts, the savory saltiness of miso, and the gentle sweetness from sugar and mirin come together to create a complex yet comforting flavor.

To prepare the walnuts, grind them in a mortar and pestle. You may choose to grind them into a fine powder or leave small pieces for added texture. I personally recommend leaving some small chunks, as they provide a deeper flavor and a more satisfying bite.

Although this recipe uses spinach, it works beautifully with other leafy green vegetables as well. The key is to blanch them briefly — leafy greens can easily become too soft — and to squeeze out excess moisture thoroughly. Removing the water properly prevents the dish from becoming watery and allows you to fully enjoy the rich, concentrated flavor of the walnut miso.

A Classic Japanese Small Dish

Japanese meals are built around balance. Rather than one large plate, they feature several small dishes that complement rice and soup. In everyday Japanese home cooking, rice and miso soup are served alongside a variety of vegetable, meat, and fish dishes. Each is enjoyed in small portions, little by little — this is the Japanese way of eating at home, savoring different flavors in harmony.

When pairing with alcohol, the order is also meaningful. Side dishes are first enjoyed as small bites with sake. After appreciating the sake, the meal concludes with rice and miso soup — warming the body and bringing a sense of calm. It is a uniquely Japanese rhythm of enjoying sake and food together.

This walnut miso spinach is a classic Japanese small dish — simple, seasonal, and deeply rooted in regional tradition. It pairs beautifully with sake, and reflects the mountain food culture of Nagano. Whether served as a side dish or as an appetizer with sake, it appears frequently on the home table. For pairing, I recommend a slightly rich, full-bodied sake — perhaps a “Genshu”, no water is added after pressing to lower its alcohol content, with a rounded texture and a stronger initial impact. The bold flavors of walnuts and miso are quite pronounced, so a sake with enough structure and strength will complement rather than be overpowered by the dish.

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