RECIPE: Bagna Càuda Dip

  • 1 min read


RECIPE: Bagna Càuda Dip

This delectable warm dip is inspired by a dish called “Bagna càuda” which originated in Provence, France, and has since become popular in Italy. While the original dish gets its flavors from garlic and anchovies, this version has a Japanese twist, using soy milk and miso to add creaminess and a deep umami taste. Use as a dip for cookedJapanese-style wieners/sausages, broccoli, kabocha (Japanese pumpkin), sweet potatoes, or slices of crusty bread.


  • 35ml plain soy milk
  • 2 Tbsp spicy chili shiitake miso*(or any other miso*)
  • 2 Tbsp olive oil
  • Finely minced garlic (small amount, to taste)


  1. In a small saucepan, combine soy milk, spicy chili shiitake miso, olive oil, and garlic over low heat and whisk to combine. Turn off the heat, pour into a bowl. Enjoy as a dip while still warm!


*Available for single item purchase at our Market: Michi no Eki

Leave a comment (all fields required)

Comments will be approved before showing up.

Search our shop